Bubbly Basics: A Beginner’s Guide to Champagne

With so many options, it is hard to know what kind of bubbly to purchase. Google is not much help, only offering hundreds of different links with scatter brained suggestions. I was up early this morning skimming through my favorite sites, and found a champagne guide via Cupcakes and Cashmere. With six Under $20 suggestions and a description of each taste, I bookmarked it instantly for future reference. Champagne comes with the connotation that you have to spend a lot of money, which is false if you choose the right bottle.

If you are not going to finish the bottle, simply put a stopper in the opening and place it in the fridge. To chill you bottle of champagne fast, wrap it in a damp paper towel and put it in the freezer for 10-15 minutes. Having a girls night or a date night? Crate & Barrel II (CB2) has great champagne glasses for about $1.95 a piece, so you do not have to spend a small fortune to make the drink look as great as it tastes. Personally I prefer stemless glasses to prevent accidents. Pair with a simple cheese platter, strawberries, or grab some small desserts to compliment your drinks.


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One: Bernard Rondeau Bugey Cerdon Rosé ($13.99).  Vibrant, fruity taste on the sweeter side, pairs well with chocolate.

Two: J. Laurens Brut Cremant de Limoux ($13.99). Pleasant citrus notes, nice alcohol balance.

Three: Jean-Louis Cremant de Limoux ($14.99). Balanced fruity flavor, smooth finish. Great bargain.

Four: Graham Beck Brut Rosé ($14.99). Pale pink, with a nice floral taste. Very crisp, with a deeper, fruity finish.

Five: Antech Cremant de Limoux $13.99). My go-to brunch bubbly. Fresh, light taste with a clean finish.

Six: Deligeroy Cremant de Loir Brut ($11.99). Easy drinker, with slightly spicy finish. Nice to serve at a larger party.


Personally, I would much rather have a glass of champagne than a vodka or whiskey based drink. I enjoy the taste, and can sip slowly without making strange faces. I like to add a little fresh orange juice to my champagne, or peach juice.

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Lily Arendt | July 20th 2013