Twelve Smells of Christmas, Day Ten: The Trajectory of Fizz

I only recently learned how to open bottles of Champagne without spritzing an entire kitchen in the process.  It’s a useful skill.  You don’t have to bellow for your husband when the ladies want to make mimosas, you just do the opening and mixing on your own.

By the way, I know that I am not supposed to refer to any sparkling wine as Champagne unless it was grown in the region so denominated – my brother-in-law is French, you see, and so I know that it is really Vin Petillante and not Champagne. Whether or not it came from France, I have just noticed that you can get bubbles in your wine much more cheaply these days and that the Spanish are dab hands at this kind of doubly fermented drink. Continue reading