MICHELLE’S FACEBOOK: bit.ly – TWITTER: shot.ly – ASK MICHELLE ANYTHING: bit.ly – michellec.tv – SUBSCRIBE for more Fun-Spirited Naughty Tipples Recipes! Ah, La Joie DE Vivre! Move into High “Spirits” & Fête (Party) like Marie-Antoinette. Let’s delight in a indulgent Marie Antoinette Cocktail (Raspberry Vodka, Chambord, Grand Marnier, Herb Juice, Bubbly Sparkling Inebriant, Rapsberries) and have a ball! This recherché formula is an gilded twist of the French Martini courtesy of web.MartiniMistress.com. Naughty Tipples next to Michelle Coudon is Food & Drink Infotainment Served with a Twist. Music Harpsichord Concerto No.2 in E leading, BWV 1053, Johann Sebastian Bach bit.ly

Tags:marie antoinette, wine, champagne, sparkling vino, cocktails, beer, inebriant, booze, spirits, Chambord French, French Cocktail, Grand Marnier, Vodka, Raspberry Vodka, queen, drinks, cocktail formula, baroque, rococo, educational, how-to, style, liqueur, raspberries, luxury, hay and drink, beverage, bastille, girly drinks, marie antoinette attire, shindig, cooking, Cognac, bartending, nuptials cocktails, history

Bottling day inside & Hands Wine Company settled on the eastern shores of Cayuga Lake in the Dactyl Lakes region of New York. We’re bottling our premier Blanc Delaware Noir (white from red) made near 100% Pinot Noir grapes. In order to make those wonderful bubbles tap in the bottle, yeast & sugar have been mixed into the underside wine in the tank before filling the bottle (Méthode Champenoise). Once the bottle is filled, we place a closure titled a bidule in the neck of the bottle to capture the yeast for later disgorgement. Finally, we place a crown cap (think beer bottle cap) connected height to clasp it all together.

Tags:Tom Higgins, Susan Higgins, Sparkling Wine, Bubbly, Méthode Champenoise

Bottling day at Heart & Hands Wine Cast located on the eastern shores of Cayuga Lake in the Dactyl Lakes region of New York. We’re bottling our oldest Blanc de Noir (albescent from red) made with 100% Pinot Noir grapes. In command to make those divine bubbles salsa in the bottle, yeast & sugar human been mixed into the base wine in the tank before filling the bottle (Méthode Champenoise). Once the bottle is filled, we place a closure called a bidule in the collar of the bottle to capture the yeast all for later disgorgement. Finally, we stick a crown cap (think brewage bottle cap) on top to hold it all together.

Tags:Tom Higgins, Susan Higgins, Sparkling Alcohol, Champagne, Méthode Champenoise

Activity with Sonia a variant of the traditional Spanish sangria: the white sangria! It’s a fresh drink, made with fruit, spices and sparkling white wine… cheers! *** Hi all of you friends, as you can see, today GialloZafferano has moved to the pool side and in such a heated up day, all I long for is a refreshing white sangria. The white sangria is an international cocktail, born in Catalonia, which is made with dazzling wine, spices and seasonal fruit. Let’s see both what ingredients we’ll need: • 3 pints (1,5 lt) of dry sparkling wine (or champagne) • 1 shot of dry vodka • 3 cinnamon sticks • 6 cloves • 2 nectarines • 2 oranges • 2 lemons • 1 cantaloupe of about 2 lbs (1 kg) • just over ½ cup (120 g) of sugar • plenty of ice Let’s make together the albescent sangria: First of all squeeze an orange and a lemon, cut half of the remaining orangish into slices, and the other partially into cubes, too as the remaining lemon. Hose the nectarines with their skin on and dice them, as well as the cantaloupe. If you have a melon baller, you can also scoop out round balls of flesh. Pour the sparkling wine into a large bowl, add the sugar, and stir to dissolve. Now add the spices… the vodka… the citrus juices… and, little past little, all the fruit. After that, cover the sangria and let it macerate for at least 6 hours or, even superior, all for a unharmed night. After specified time, you can ladle your albescent sangria by adding ice cubes, so from Sonia and Giallozafferano, cheers and see you next …

Tags:cocktail, drink, wine, sparkling, white wine, booze, spices, bark, cloves, nectarines, orange, lemon, cantaloupe, sugar, ice, unspoiled, recipe, giallozafferano, yellowsaffron

A question about sparkling wine asked by TwistnSh…:
The best value in Champagne and Sparkling Wine?

The NUMBER 1 answer:
Good question and you absolutely correct with the price vs. quality or “pleasure factor” of a bottle of champagne. Dom Perignon is sooooooooooo over rated and not worth the money that people spend on it. For a nice bottle under $40 I would suggest a bottle Tattinger Brut Reserve or Demi Sec. Both are a fine French Champagne choice with very fine ( tiny) bubbles and subtle flavors of fresh fruit. The Brut Reserve has a hint of honey where as the Demi Sec is a little deeper in color and slightly bolder taste. If you want to stay under $20, I would stick with a nice bottle of Korbel. They are from California and have a nice selection of decent champagnes that will not break your bank! Cheers and Happy New Year!!!!

What do you think? Leave you answer below!

Editor’s Note: We’re trying to find the best beers to drink with our favorite Serious Eats recipes. Certified Cicerone Michael Agnew is here to help.

[Photograph: Lisa Fain]

Tex-Mex is some seriously beer-friendly food. The particular blend of savory and spicy flaovrs go well with a wide range of beer styles from light to dark. The driving force of these dishes is often a dusky sauce made from raisiny ancho chilies and seasoned with cinnamon, allspice, and cumin. But lightly sweet corn tortillas offer a flavor from the lighter side as well.

This recipe for cheese enchiladas offers three avenues of approach for pairing beers: we have corn tortillas, spicy seasoning, and raisiny, dried-fruit flavors from the sauce. You want to pick beers that will stand up to the darker flavors without overwhelming the lighter ones. Also, the abundance of cheese and rich sauce call for something with some palate cleansing potential.
Pairing Pointers

To highlight the flavors of the corn tortillas, go with a Dortmunder or American-style lager. Both of these styles have moderate to low bitterness, which allows the malt to do its thing. The characteristic corny notes of the American lager are a natural complement to the tortillas. Dortmunder is a heftier beer with some additional malt sweetness to pull out a light sweetness from the dish. Both styles have ample carbonation and just enough hops to counter the richness of the cheese and sauce.

To play the spicy side, pick a dry and zesty American pale ale. These beers have less malt sweetness than India pale ale, leaving them crisp and cleansing. The hops and spice are allowed to play without malt getting in the way. It will amplify the heat without overwhelming the other flavors. The bright citrus of American hops gives a nice fruity counterpoint to the darker flavors of the sauce.

Traditional bocks and dark Belgian ales are great complement to the dish’s darker side. Malty dried-fruit flavors in both styles pull out the raisiny character of the ancho chilies. The yeasty fruit of the Belgian ale amplifies and adds to the subtle fruitiness of the peppers. Hints of chocolate in the bock bring mole to mind when combined with the sauce. But go with a traditional bock instead of a doppelbock, which can overwhelm the dish.

Get the Recipe

Cheese Enchiladas with Chili Con Carne »

Michael’s Beer Picks

The Light Side

Great Lakes Dortmunder Gold: A slightly strong version of the style, this beer has enough heft to stand up to the stronger flavors in the dish. Well balanced between sweet malt and spicy hops, it converses with the tortillas without ignoring the spice.

Dave’s BrewFarm Select: Light and simple, this golden lager simply sings with the tortillas. It’s not as sweet or as bitter as the Dortmunder, but that simplicity is what makes it a great pairing, it connects without getting in the way.

The Spicy Side

Left Hand Stranger: A little bit of rye malt gives Stranger an extra spicy kick underneath the citrusy hops. That added spice provided added interest to the spice/hop connection. It’s crisp and light with a cleansing dry finish.

Sierra Nevada Torpedo: Sierra Nevada uses a special hopping process to give this one a huge citrusy punch. That fruitiness adds bright highlights to the pairing. It’s another well-attenuated palate cleanser.

The Dark Side

Schell’s Bock: Full-bodied and malty but balanced, it has enough oomph to stand up to the dish without overpowering its lighter elements. Subtle plummy notes and caramel sweetness dig in deep to pull out the subtle raisin in the sauce.

Pauwel Kwak: “Now we’re getting to the raisins!” say my notes. The combination of malty dried-fruit flavors and yeast-derived lighter fruits really brings out the ancho chilies. The higher alcohol works to clear the palate.

What would you drink with this Tex-Mex treat?

About the Author: Certified Cicerone Michael Agnew is the lead educator and owner of A Perfect Pint. He conducts beer tastings for private parties and corporate events. His beer musings can be read in the Minneapolis Star Tribune, his own Perfect Pint Blog, The Hop Press at Ratebeer.com, the City Pages Hot Dish Blog, and in respected national beer magazines. Follow him on Twitter at @aperfectpint

Question about sparkling wine posed by dR.eViL:
if I buy hardys sparkling wine now , will it still be ok for next sept?

Top answer:
i dnt know about wine but can i come round to urs

Whether you agree or disagree, why not leave your own thoughts below

Find out how many calories in ruby-red wine.

Question about sparkling wine by guy o:
Is sparkling wine actually wine?

Choosen answer:
Yes, it’s just carbonated naturally.
If it were from the Champagne district of France it would be champagne, otherwise it’s sparkling wine..

Dont wait!Just reply!