6 Sparkling Selections for New Year's Eve & Toasts for the Holiday Host!

If you’re looking for the perfect bottle of bubbly to ring in the New Year, look no further! From Cava to Cremant and, of course, the all time classic Champagne I’ve done the research and am sharing six of my favorite sparklers at a variety of price ranges that are perfect for New Year's Eve.

In addition, I’ve also paired each sparkling wine selection with a timely toast. And after a crazy pandemic-ridden 2020, I think they are especially meaningful. So without further ado, here are my favorite splurges and steals:

1.) Poema Cava Metodo Tradicional Brut, Penedes, Spain, NV ($14)

Poema is a small-production Spanish wine producer in Spain’s Penedès region where the best vineyards are located. While Cava is made using the same method as Champagne, aka the Méthode Traditionelle or Método Tradicional, it incorporates the region’s three indigenous grapes: Parellada, Macabeo + Xarel-lo. It is made in a “Brut” style, meaning the wine is “dry” (not sweet!). This wine is clean, refreshing + mineral-driven with citrus-infused notes of green apple, toasted brioche, honeycomb + almond skin.

Toast: "In the New Year may your right hand be stretched out in friendship but never in want." ~ Traditional Irish Toast

2.) Calvet Cremant de Bordeaux Brut, Bordeaux, France, NV ($18)

Founded in 1818, Chateau Calvet is one of France’s oldest brands + while it was sold in 1882, a 6th generation descendent is now re-introducing the brand back to the U.S. markets. Like Champagne, this sparker is made using the Méthode Traditionelle (aka Méthode Champenoise) but it’s a blend of indigenous Bordeaux grapes: 70% Semillon + 30% Cabernet Franc. This cremant has a beautiful golden yellow color with fine bubbles + expressive notes of yellow apple, citrus + brioche accompanied by a fresh + lively acidity.

Toast: "May we live to learn well + learn to live well. May you live as long as you want + never want as long as you live." ~ Anonymous

3.) Schramsberg Vineyards Blanc de Noirs, North Coast, California, NV ($40)

Blanc de Noirs means "white from black" and as the name implies this sparkler from "America's House of Sparkling Wine" is predominantly Pinot Noir, made from 91% Pinot Noir and 9% Chardonnay. Schramsberg pioneered the Blanc de Noirs style in the United States, producing the first such American sparkler in 1967. This luxurious sparkling wine has a creamy texture of toasted brioche, vanilla, baked apple and hazelnut. While perfect for enjoying on its own it has ample body to stand up to dishes including macadamia-crusted halibut or roasted pork tenderloin.

Toast: "Here's a toast to the future; a toast to the past, and a toast to our friends, far and near. May the future be pleasant, the past a bright dream. May our friends remain faithful and dear." ~ Anonymous

4.) Charles Heidsieck Brut Réserve, Champagne, France, NV ($55)

Known as the Champagne that seduced the Royal Courts, Charles Heidsieck is definitely one of Champagne's best kept secrets. This House's non vintage offering is one of my personal favorites, representing a decadent blend of 1/3 each Chardonnay, Pinot Noir and Meunier. The fact that it includes 40% reserve wine in the blend with an average age of 10 years, with some going back as far as 15 years, really sets this cuvée apart. The result is a toasty, rich, complex style of Champagne with notes of apricot, dried fruit and almonds that is ideal for ringing in the New Year.

Toast: "May you never lie, cheat or drink. But if you must lie, lie in each other's arms. If you must cheat, cheat death. And if you must drink, drink with all of us because we love you!" ~ Anonymous

5.) Egly-Ouriet Brut Tradition Grand Cru, Champagne, France, NV ($75)

Winemaker Francis Egly's wines are counted among the most well-respected "Grower Champagnes" and are made with the utmost of care from vines located in the Grand Cru villages of Bouzy, Verzenay and Ambonnay. This bright and refreshing Brut is a blend of 70% Pinot Noir and 30% Chardonnay that is not fined or filtered, allowing the terroir to shine through. Notes of warmed crepes drizzled with fruit compote; pink and white flowers; and a touch of vanilla are evident on the nose of this Champagne followed by flavors of black and red cherries, fresh ginger and white pepper. A special bottle for a special evening!

Toast: "For last year's words belong to last year's language, and next year's words await another voice. And to make an end is to make a beginning." ~ T.S. Elliot

6.) Krug Grande Cuvée, Champagne, France, NV ($199)

Krug is known for its unrelenting attention to detail in producing one of the finest Champagnes in the world. Krug President Maggie Henriquez likens their portfolio of cuvées to haute couture due to the meticulous attention to detail involved in their production, and rightly so: the Krug Grande Cuvée, the house's flagship multi-vintage bottling, is a blend of 120 hand-crafted reserve wines from over ten different vintages. The full-bodied, opulent Grande Cuvée delights with enticing aromas of toasted brioche, marzipan, and complex flavors of citrus peel, hazelnuts and spice. An exceptionally elegant cuvée!

Toast: "Be at war with your voices, at peace with your neighbors + let every New Year find you a better man." ~ Benjamin Franklin

No matter which sparkler you select to enjoy on New Year's Eve I wish you a wonderful evening and all the best in the New Year ahead!

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The Art of Sabrage & 7 Steps to Performing it Safely!

While the presence of Champagne at an event is usually enough to indicate a celebration is at hand, there's another way to kick it up a notch: the art of Sabrage.

Believed to have been invented by Napoleon during the French Revolution, Sabrage is the technique of opening a bottle of Champagne using a saber. Legend has it, as Napoleon and his troops returned home victorious from battle, the townspeople greeted them with bottles of Champagne to show their appreciation and gratitude. Because they were on horseback, it was too difficult to put down the reins to pop the cork, so they used their sabers and voila, the art of sabrage was born! Another version of the story involves the famed Widow (Veuve) Clicquot who possibly gave Napoleon's officers Champagne in return for protecting her land during this time of political unrest.

Contrary to popular belief, Sabrage is not actually "chopping" the top of the Champagne bottle off. In fact, not much "muscle" is required to perform this technique which essentially utilizes the 6 atmospheres of pressure present in the bottle combined with a quick “whack” from the saber at the weakest point of the bottle, where the seam comes together at the neck. Although there are "Champagne sabers" made especially for this process, Laguiole makes a very nice one, you don't have to use one to perform this technique. The back of a Chef's knife works just as well, just be sure not to use the sharp end of the knife as you can damage the blade.

For a slow motion view of how Sabrage happens, please check out my video below. And while it may look really easy, there are some very important steps to follow in order to perform it safely. Unfortunately, I’ve seen some accidents happen when the bottle wasn’t prepared properly or the wrong motion was used to dislodge the cork from the bottle. One incident even involved stitches so please scroll down for all the important details.

7 STEPS TO SAFELY PERFORMING SABRAGE

1. Be sure the bottle of bubbly is VERY cold: If the bottle hasn't been in the refrigerator for at least 24 hours, you may want to rethink using it. Without a properly chilled bottle, you run the risk of the bottle exploding during the process and nothing puts a damper on a party like a shattered bottle of Champagne.

2. Find the bottle’s seam: Most green Champagne bottles (they are the best to use) have a seam that runs vertically from the neck to the bottom of the bottle where the two halves are joined together. You can easily find it by running your finger around the circumference of the bottle until you find the ridge. This seam is the guide your saber will follow along the bottle, making contact with the neck exactly where it intersects with the seam.

3. Adjust the wire cage and remove paper/foil from the neck of the bottle: In order to clear the runway for your saber or knife, you'll need to adjust the cage, the wire which surrounds the cork, up one notch so the blade of the saber hits the neck of the bottle cleanly. Simply untwist the wire, slide the cage up one notch to expose the neck, and twist to refasten it around the cork. Be very careful, however, because once the wire cage is loosened, the bottle is “live” and the cork can pop out at any time! You can remove the cage altogether but keeping the cage on not only makes the cork easier to find in an outdoor setting, but also make a nicer presentation. At this point, also remove any foil or paper around the neck so your saber has an unobstructed path to follow.

4. Hold the bottle properly: There are two ways to hold your bottle of bubbly for performing sabrage: either with your thumb in the "punt" (the indentation in the bottom of the bottle) and your fingers supporting the bottle from underneath, or by simply grasping the bottle around the base. Experiment with each and go with whichever one feels more natural and secure.

5. Point the bottle away from friends, family, pets, windows and other glass objects: Ideally sabrage is performed outside but when that isn't possible, be sure the bottle is aimed away from people, pets or anything breakable. In the video below, I didn't use as much force as I normally would because I didn't want to take out any ornaments on the Christmas tree, not to mention any of the windows.

6. Let 'er rip: When you're ready to go, hold the Champagne bottle away from you pointed upwards at a 45 degree angle to the ground and run the blade along the seam, taking a few practice strokes. Then, briskly slide the blade along the seam of the bottle with an "up and out" motion, following through and making good contact where the seam meets the neck of the bottle and the top should pop right off! In the event it doesn’t, regroup and simply try again.

7. Wipe off the neck of the bottle and serve: Once the deed is done and all the applause has quieted, it's time to enjoy the fruits of your labor! Luckily, the pressure inside the bottle ensures no glass falls into it, however, it's always smart to wipe off the top of the bottle with a kitchen towel just to be sure there's no glass fragments remaining. Then, you're free to serve your guests but no matter what you do, don't ever attempt to drink from a freshly sabered Champagne bottle! The jagged edges are extremely sharp and this gaff will take you from hero to zero (not to mention the emergency room) in seconds flat.

In case you're wondering what the process looks like, below is a video of me sabering a bottle of Taittinger Brut Rosé for our guests on New Year's Eve. As I mentioned previously, I didn't use as much force as I normally would in order to spare the windows and Christmas tree ornaments. I hope you have fun experimenting with the art of Sabrage and remember the immortal words of Napoleon, "In victory you deserve Champagne, and in defeat, you need it."

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10 Essential Holiday Gifts for Wine + Food Lovers

In the mood to spread some holiday cheer? Then this is definitely the post for you! Below are my 10 essential holiday gift picks for the 2020 holiday season. And whether you’re shopping for yourself or a loved one (or a little of both) I assure you, these items are guaranteed to delight.

The past year has really shown us the importance of not taking things for granted, especially time with our loved ones. Some of my most cherished memories of 2020 involve sharing a glass of wine or a meal with friends and family - socially distanced + safely of course - and I’m willing to bet if you’re reading this, you probably feel the same way. It makes giving food and wine related gifts this year seem especially apropos.

Simply scroll down for my 10 holiday essentials that I hope will inspire you and your loved ones to continue to come together over good food and wine - Happy Holidays! xo

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Homage to Fromage: 3 Key Wine & Cheese Pairing Principles!

The Holiday Season is the perfect time to hone your wine and cheese pairing prowess! Creamy, comforting and delicious, cheese is synonymous with the Fall and Winter months, and wine can arguably be the perfect accompaniment.

But what wine to serve with that wedge of triple cream Brie, charming Cheddar, or fragrant Epoisses? Here are a few basic tips or “Pairing Principles” as I like to call them, for creating the perfect duo.

Principle #1: Pair Wines + Cheeses with Similar Flavor Profiles

The same principle that works for food and wine also works for wine and cheese. If you enjoy particular flavors in a cheese, opt for a wine that mirrors those delicious qualities. For instance, a tangy, acidic fresh goat cheese would be well matched with a zesty, citrusy Sauvignon Blanc. Similar flavors create this fabulous flavor synergy! In addition to fresh goat cheese with Sauvignon Blanc, other examples of this principle include Camembert or Brie with Chardonnay, aged sheep’s milk cheese with sherry, and Emmentaler with Merlot.

Try a crisp, tangy Sauvignon Blanc paired with fresh goat’s milk Fromage Blanc or Chevre. Producers to look for include Paul Cluver (South Africa), Invivo X (New Zealand), Michel Redde (Sancerre) + Round Pond (Napa).

Principle #2: Pair the Texture and Weight of Wine + Cheese

The texture of a cheese is an important window into its flavor and can aid in finding a great wine to match it. For instance, if a cheese is creamy and viscous, like Brie, you would want to match it with a wine with similar qualities, say a creamy, buttery Chardonnay. Or, if you’re in the mood for a semi-hard cheese like cheddar, a medium-bodied Zinfandel would probably work best.

Try Manchego and Rioja, Gruyère and Gewürztraminer and/or washed-rind cheeses and Cabernet Franc for some classic examples of this principle.

Principle #3: Pair Wines + Cheeses with Opposite Flavors

This may appear contrary to the first pairing tip, however, if you are a fan of sweet and salty or sweet and savory flavors together, this might be THE principle for you! Choosing opposing flavors in wine and cheese can make for some delicious flavor combinations. If you have a salty cheese, then it will generally pair well with a sweet wine – as long as the saltiness and sweetness are in balance.

Classic “opposite” cheese and wine pairings include Roquefort and Sauternes and Stilton and Port.

While these three Pairing Principles can serve as a guide for establishing some wonderful wine and cheese pairings, the best practice is to experiment and discover what truly pleases YOUR palate! What are some of your favorite wine and cheese pairings? Please let me know in the comments section below!

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Thanksgiving Food & Wine Equipment Essentials

“PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE.”

Juicy, crispy-skinned turkey. Savory sausage stuffing studded with tart cranberries. Spicy, cherry-scented red wine to wash everything down. Once a year we all come together for this fabulous, food-focused holiday and while most of the dishes we serve are the same from year to year, pulling “The Thanksgiving Meal” together can be a challenge. That’s why having the right food and wine-related tools in your repertoire can truly make or break your hosting experience. Having been there many times myself, I’m thrilled to share my favorite, tried and true, “must have” Thanksgiving essentials with you!

First and foremost, pour yourself a nice glass of wine to enjoy while browsing this post - this will help with your planning process while also keeping the stress monster at bay! From the perfect roasting pan to easy to care for wine glasses, I have years of experience with all of these items and I personally stand behind every one. And while some are a bit of an investment, I promise you will use and rely on them for many years to come.

If you happen to be cutting it close time-wise, most items are available from Amazon Prime so you can receive them in plenty of time for the big day! And if you have questions about ANY of the items in this post, please feel free to e-mail me at Stephanie@theglamorousgourmet.com OR simply leave a Comment below and I’ll get right back to you. Otherwise, Steve and I would like to wish you and your family a very Happy & Delicious Thanksgiving.

(Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at NO additional cost to you.)

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Fast & Fabulous: Porcini Mushroom, Thyme & Barley Soup

Folks, next time a cold front (or "cool" front if you're in South Florida) rolls into town, please do yourself a favor and put this delicious recipe for Porcini Mushroom, Thyme, & Barley Soup at the very TOP of your list! It is literally the culinary equivalent of a cozy, cashmere blanket on a chilly Fall night.

The combination of dried porcini and cremini mushrooms gives this soup a delightful depth of flavor and texture that is sure to make your taste buds sing. And as a confirmed carnivore I have to admit, I didn't even miss the meat!

I also think this soup beautifully demonstrates the concept of "umami" which refers to "a savory taste" and is now considered one of the five basic tastes along with sweet, sour, bitter and salty. The starch from the barley also creates a wonderful creaminess as the soup cooks and the thyme lends the perfect contrast of "brightness" to the earthy, savory flavors.

This extremely comforting soup is sure to get you through many a chilly night and is a wonderful way to savor the season without a lot of work slaving over a hot stove! For more Fast + Fabulous recipes that take around thirty minutes to make, please click here.

PRINT RECIPE

"PORCINI MUSHROOM, THYME + BARLEY SOUP"

Author: Stephanie Miskew | The Glamorous Gourmet

Serves: 4-6

Ingredients

• 2 Tablespoons good olive oil

• 2 large shallots, finely chopped

• 1 1oz. package dried porcini mushrooms

• 2 garlic cloves, minced

• 1 lb. cremini mushrooms, trimmed and sliced

• 2 quarts beef broth

• 5 sprigs fresh thyme

• 1/2 cup pearled barley, rinsed

• Kosher salt

• Freshly ground black pepper

• 1/3 cup chopped fresh Italian parsley

Instructions

1. In a small bowl, cover dried mushrooms with 2 cups of boiling water and soak, for 20 minutes using a small plate to keep them submerged. Strain and reserve the liquid and give the mushrooms a rough chop. Set liquid and mushrooms aside.

2. Heat olive oil in a soup pot over medium-high heat. Add shallots and garlic and saute until fragrant, about 2 minutes.

3. Add the cremini mushrooms and cook until they release their liquid, approximately 5 minutes. Add reserved mushroom liquid, reconstituted porcini, beef stock and thyme and bring to a boil. Add barley and reduce to a simmer.

4. Cook soup partially covered until barley is tender, 35 to 40 minutes. Season with Kosher salt and pepper. Stir in parsley before serving.

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Wine of the Week: 2019 Morgan Winery “Double L Vineyard” Riesling Santa Lucia Highlands

This month I’m thrilled to focus on the wines of California’s Santa Lucia Highlands. This under the radar AVA (American Viticultural Area) is deserving of lots of attention (which is undoubtedly forthcoming after everyone reads this!) and is best know for it’s exceptional cool-climate Pinot Noir and Chardonnay. While it’s best known wines can be somewhat pricey, I’m thrilled to share the 2019 Morgan Winery Double L Vineyard Riesling, an incredibly pedigreed, small production gem from one of the region’s pioneering families that is definitely worth seeking out.

WHO IT’S FROM: In 1982, Dan and Donna Lee opened the doors of Morgan Winery. Since then, Morgan has become one of the Central Coast’s most recognized labels, earning “Winery of the Year” honors from Wine & Spirits in 1996 and from the San Francisco Chronicle in 2003. Able to pick and choose fruit sources from around the state, Dan eventually turned more of his attention to the Santa Lucia Highlands and single vineyard releases. Dan and Donna invested in their belief in the Highlands with the purchase of the Double L Vineyard in 1996. Today the Double L is one of the best known vineyards in California. Dan’s leadership and expertise in the district led to his being named the first Board President of the newly formed Santa Lucia Highlands’ winegrowers association in 2005.

WHERE IT’S FROM: The Double L Vineyard is at the northern end of the Santa Lucia Highlands. Here the ultra-cool climate and porous, mountainside soils provide ideal conditions for growing world-class Riesling.

THE GRAPE: Native to Germany, the noble Riesling grape is the basis of some of the world’s most prized and longest-lived white wines.

WHAT TO PAIR IT WITH: This delightful Riesling is a natural match for spicy Thai + Indian cuisine (like our Gochujang Roast Chicken with Honey Lime Potatoes), shellfish + lighter fish dishes as well as fresh chèvre + triple-cream cheeses.

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