Every day should be a champagne day

The most special times in our lives, such as weddings and ringing in the New Year, are celebrated with champagne. A wine that is so extraordinary it warrants its own special glass.

Holding that bubbling glass creates a state of mind of delight and prestige. I suggest that we don't wait for a special occasion; that we make an ordinary day a better day by opening a bottle of champagne.

The only difference between champagne and a sparkling wine is that only wines from the Champagne region in France can be called champagne, everywhere else in the world they are called sparkling. However, they all use the same "second fermentation" process to create the bubbles.

It starts off the same as a still wine; the grapes are harvested, pressed and fermented. Then, there is a process of assemblage, where there is a blending of dozens of still wines, some from reserves of years past, to create consistent qualities the champagnes are known for.

A small amount of yeast and sugar is added to the wine. Sugar is needed because the sugar from the grapes has been consumed by the yeast during the first fermentation. The wine is bottled and capped. As this second fermentation takes place, it produces more alcohol and carbon dioxide gas.

The bottles are laid to rest at an angle in cellars for at least one-and-a-half years. For the last six to eight weeks the bottles are riddled (turned slightly every few days), causing spent yeast cells to collect at the neck of the bottle.  The angle the bottles are stored is slowly increased until they are completely upside-down.

To remove the yeast, they use a process called dégorgement. The neck of the bottles are placed in a solution of brine to until the spent yeast is frozen. Then, the bottles are quickly righted, the cap is removed, and the frozen yeast shoots out. A small amount of wine and sugar (liqueur de expedition) is added to refill the bottle in a practice called dosage. The amount of sugar determines how dry or sweet the champagne will be.

There are six levels of dryness/sweetness ranging from extra dry to very sweet. extra brut is bone dry, brut - the most popular - is dry, extra dry is semi-dry to semi-sweet, sec is semi-sweet to sweet, demi sec is considered sweet and doux is very sweet.

There are three styles of champagnes. Blanc de blanc champagnes are made with the chardonnay grape with aromas of green apple and citrus and as they age can develop nutty or butterscotch notes. Blanc de noirs are white champagne made from red grapes, usually pinot noir. They remain white because the skins are removed during crushing before the red pigment of the skins get absorbed into the juice, but the flavors and full body remain. The rosé champagnes are made by either leaving the red skins on longer during crushing to release the color, or by adding red wine to the white wine. These are elegant wines that are usually brut and full-bodied.

At La Vigne, I created a wonderful appetizer that pairs deliciously with champagne, called Fruit and Walnut Endive. The apples, pears and walnuts bring out the fruit and nutty flavors of the champagne while the blue cheese offers a wonderful contrast.

Bon Appétit!

If you enjoy this pairing, or want a more hands on experience, come join me at La Vigne French Bistro & Wine Bar, 4921 E. Ray Road, Tuesday nights at 7 p.m. where we sample five wines paired with hors d'ouerves. Call (480) 785-4791 for reservations. Cost is $35 per person. For more information, visit www.LaVigneBistro.com.

Lisa VanSickle is owner and executive chef at La Vigne French Bistro & Wine Bar and is a resident of Ahwatukee Foothills.

Fruit and Walnut Endive

(makes 1 serving of 6 leaves)

For the Champagne Vinaigrette (makes about 1 Cup)

¼ cup Champagne vinegar

¼ cup Champagne

1 teaspoon Dijon mustard

1 teaspoon Shallots - finely chopped

¼ teaspoon dry tarragon

½ teaspoon garlic - minced

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

½ cup Olive Oil

6 endive leaves

¼ cup green apples - pealed and diced

¼ cup pears - pealed and diced

¼ cup walnuts - Chopped

2 tablespoons blue cheese crumbles

Combine first nine ingredients and mix until sugar dissolves. Slowly whisk in the olive oil until all oil is incorporated.

Combine fruit, nuts, and cheese and gently toss (be careful not to break up the cheese or it will become creamy). Spoon mixture onto each endive leave. Carefully arrange on serving plate. Drizzle Vinaigrette over each leaf. Serve.