Entertaining With Champagne
Add Sparkle to Your Festivities
by Catherine Fallis
Let’s face it: Entertaining can be stressful. But no matter what type of occasion or what time of year, one way to simplify things is to have plenty of bubbly on hand. With champagne as your centerpiece, you can host a small, casual get-together or a big lavish bash, and your guests will love it either way. If you’re hosting a smaller gathering, dust off your fine crystal flutes. For larger crowds, consider purchasing plastic flutes made up of two parts that snap together. With plastic flutes, cleanup is a breeze, and there is no need to worry about the potential for broken glass.
Two excellent, easy-to-find selections are Segura Viudas Aria Brut Cava, Penedes, Spain, $12; and Korbel Chardonnay Champagne, California, $14. For those who prefer a fruity, slightly sweet style, try Harvest Moon Gewürztraminer Brut 2003, Russian River Valley, California, $24 (707-573-8711, www.harvestmoonwinery.com). Made from 30-year-old vines, it has delicate lychee, floral and green apple notes and a clean, fresh lime zest/honey finish.
Nibbles
To accompany your sparkling treasures, set out colorful bowls filled with Greek kalamata, French lucques, Graber tree-ripened (800-996-5483, www.graberolives.com) or California black olives. Some toasted almonds and pistachios along with your favorite chips offer your guests even more variety.
To really wow your guests, serve truffle popcorn. Pop the corn in an old-fashioned, stovetop popper, lightly dust with sea salt, and gently drizzle with truffle oil (found at most gourmet shops and some grocery stores). For an added kick, shave Parmigiano-Reggiano or asiago cheese over the bowl before serving.
Continue with chilled oysters on the half-shell, and sevruga caviar with toast points and crème fraîche. Scrambled eggs with truffle oil make a nice first course or brunch dish, as does the very decadent fresh black truffle sandwich — spread unsalted butter on soft rustic white bread and add fresh black truffle shavings. With its gentle spice and wide array of flavor and texture, dim sum is another easy option. Flavorful accompaniments for any of these dishes include Iron Horse Blanc de Blancs, Sonoma County Green Valley, California, $28; French Laurent-Perrier Kosher Brut NV, $58; or Philipponnat Brut Royale Reserve NV, $45.
The Main Event
Main course options include your favorite pasta topped with truffle cream (Dean & Deluca, www.deandeluca.com) and freshly shaved pecorino cheese; lamb, a natural with rosés such as Bailly LaPierre Cremant de Bourgogne Rosé, France, $14; or Schramsberg Blanc de Noirs, California, $28. Seared scallops with a simple beurre blanc sauce are also a good main course option. Chef-owner Suzette Gresham-Tognetti of San Francisco’s Acquerello Restaurant offers a ridged pasta with foie gras, scented with black truffles, which her partner Giancarlo Paterlini expertly pairs with Bollinger Grand Année Brut Champagne, France, $90; or with Montenisa Brut NV, Franciacorta, Italy, $32.
Dramatic Flourish
For the grand finale, or — better yet — a kickoff to remember, hire a professional sabreur to open a magnum of champagne with a sword (visit www.planetgrape.comto view the author performing on video). A less daring, but equally impressive, option is to pop the cork on one of the world’s finest Champagnes, such as the Bruno Paillard Nec Plus Ultra Brut 1990, $175. So, sit back, relax, enjoy your party — and cheers!
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