LITTLE ROCK — Following the hectic bustle of Christmas shopping, travel and choices galore, it’s refreshing knowing that buying the ideal wine for New Year’s Eve is an uncomplicated decision. The tradition poured into the magical midnight toast only seems possible if you see tiny bubbles dancing in the glass. Not to say other wines, beers and spirits are not welcome at the occasion, but something about the sound of Champagne flutes clinking in a toast as the clock strikes midnight makes it an unquestionable choice.
THE HISTORY
Our fascination with Champagne is linked to its long history and an extensive list of contributors along the way, Dom Perignon undeniably the most famous. But a few other discoveries had to come before Perignon could declare: “Brothers, brothers, come quickly for I am seeing stars.”
Two of those developments occurred around the same time - the development of stronger glass for the bottle and an airtight cork closure. Before the
17th century, wine was stored
in casks and individuals took
their own fragile bottles to
local wine merchants, where
they were filled and an oil
soaked rag acted as the cork.
Things changed when King
James I requested that Sir
Robert Mansell, an Admiral
of the Fleet, stop using wood
for heating the furnaces that
produced glass because of
his fear they would not have
enough oak for shipbuilding.
Wood was replaced by sea
coal, which created a higher
temperature and produced a
stronger glass. About the same
time, cork was discovered and
replaced the oil-soaked rag,
and voila, the industry was on
its way to what we think of
when we drink modern-day
Champagne.
THE BOTTLE SIZE A typical Champagne bot
tle is 750 milliliters; however,
many other bottle sizes exist.
The rare sizes are also known
by the names of biblical kings:
Magnum (1.5 liters), Jeroboam
(3 liters), Rehoboam (4.5 li
ters) Methuselah (6 liters),
Salmanazar (9 liters), Baltha
zar (12 liters), Nebuchadne
zzar (15 liters) and the rare
Sovereign, which holds 125
glasses for your guests.
THE TOAST The toast is also part of
the tradition and magic of
Champagne, sparkling wine
or anything that bubbles. As
early as the sixth century
B.C.- the Greeks were toast
ing to good health, longevity
and loved ones. The gesture
was not simply symbolic, as are
today’s toasts, but much more
literal and practical. Sixth-cen
tury wine drinkers were often
served intentionally poisoned
vino - a common way of
dispatching a rival or solving
social problems. Thus began
the custom of the host pouringwine into a glass, taking a drink and then toasting while raising his glass to friends and guests.
The modern-day toast is not as complicated, but there are a few simple tips to remember. Be simple and meaningful to those who you are offering the toast, stand and be brief, and end on a positive note by offering “cheers” or “raise your glass” for those you are toasting.
THE LABELS The label can be the trickiest part for consumers. Most Champagne or sparkling wine will be brut, which means dry, but also you’ll see sec (which literally means dry) but in terms of Champagne means off-dry. Demi-sec is a medium-dry style, with noticeable sweetness. The sweetest are douz and moelleux.
Arkansas-born Lorri Hambuchen is a member of London’s Institute of Wines and Spirits. Send questions or comments to her at the Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203, or e-mail:
Food, Pages 28 on 12/26/2012