If you are like most people, you have undoubtedly engaged in a champagne toast or two at midnight on New Year’s Eve. As smashing a bottle of champagne on a boat’s gunnel to celebrate the first launch, it is a time-honored tradition. Champagne is also the drink of choice for celebrating milestones, such as toasting the bride and groom and a couple who has been married for 50 years.
However, the purpose and enjoyment of champagne has morphed over the years, proving what a flexible drink this bubbly concoction can be. Champagne, served as a mimosa or straight-up with berries adorning the bottom of each flute is a delightful accoutrement to the perfect brunch. Today, there are many colorful champagne concoctions that often grace brunch tables as well.
Take the pomosa, for instance – a champagne breakfast drink that simply substitutes pomegranate juice for orange juice for a tasty alternative to the mimosa. In fact, it has become popular to substitute almost any fruit juice – like mango, peach, cranberry, cherry and more – to create delightful champagne cocktails.
The history of champagne is also an interesting one. The Romans were the first to plant vineyards in Champagne – an area northeast of France. Climate extremes in that region typically produced a lighter bodied wine and when the cold halted fermentation and the spring kick-started the process once again, it created the bubbly effect we now know and love so well. Back in the day, this fizzy beverage was initially seen as a symbol of indulgent luxury and exclusivity, often enjoyed in the royal courts of Europe. Today, it is frequently the posh drink of choice of millennials who frequent the social club scene.