How to Open Champagne
Pouring some bubbly champagne is a great way to help your customers and guests celebrate momentous occasions. But how do you open a bottle of champagne without sending the cork flying and the contents pouring out? Though it provides an eye-catching effect, it is not the proper way to open bottles of champagne and other sparkling wines. A popped champagne cork can fly out of a bottle with a pressure of around 90 PSI and can be quite dangerous. Follow our step-by-step guide to open champagne safely. If you’re looking to really wow your guests, try this champagne sabering technique instead.
How to Open a Champagne Bottle
Use the following champagne opening video to learn how to do the process properly:
Champagne Supplies
To practice fine dining etiquette and pop champagne without it exploding, you’ll need the following items:
- A foil cutter
- A dish towel
- A wine bucket
- Sparkling wine
1. Chill the Champagne
Sparkling wines like champagne should be chilled to 45 degrees Fahrenheit before they are opened. This reduces the pressure in the bottle and prevents the geyser effect when the cork is released. You can chill your champagne in a wine refrigerator or use a wine bucket with ice and water. Try not to jostle the bottle too much before opening it to prevent the pressure from building. Make sure the bottle is dry before you start to open it to keep it from spilling out of your hands.
2. Cut the Foil
Use a foil cutter or wine key to cut the foil off the top of your champagne bottle. This will expose the wine cage and cork. Many sparkling wine bottles feature a pull tab to remove the foil, but a foil cutter trims a smooth, clean line around the top which creates a more professional and visually appealing presentation for your guests.
3. Remove the Cork Cage
Lift and twist the tab of the cork cage to loosen it from over the top of the bottle. This will usually require about 6 counter-clockwise turns. You may start to feel the cork pushing upward so it’s good to keep a thumb over the top of the bottle as you work. The cage can either be removed at this time or loosely held over the cork to provide an extra layer of protection to keep the cork from flying.
4. Cover the Cork with a Towel
Place a dish towel or cloth napkin over the top of the bottle to provide an extra safety precaution to catch a flying cork. This is a particularly good idea if you have removed the cork cage from the top of the bottle.
5. Angle the Bottle and Rotate
Hold the bottle at a 45-degree angle pointing away from your body. This angle ensures that the pressure in the bottle hits the rounded curve of the glass which keeps it from pushing the liquid out. Be sure that there isn’t anything in front of you that could potentially be hit if the cork flies from the bottle. Rotate the bottle from the base while holding the cork steady between your fingers. Do not rotate the cork itself or it can break in the opening of the bottle.
6. Remove the Cork
As you twist the bottle, you’ll feel the cork loosen and push upward. Slowly guide the cork out until you hear a fizzing whisper of the pressure releasing instead of a pop. This will keep the champagne from flowing out of the bottle. Once the cork is removed, you are ready to serve drinks for a toast!
How to Pour Champagne
If you pour champagne directly down into a champagne flute, you’ll soon find a rush of bubbles overflowing the top of the glass. Following these champagne-pouring steps to fill glasses without a mess.
- Hold the champagne glass at a 45-degree angle.
- Rest the bottle at the rim of the glass.
- Pour slowly so the sparkling wine flows down the side of the glass.
- Pause to let the bubbles settle when necessary.
- Serve!
Champagne Opening FAQs
Here are some frequently asked questions when it comes to opening a bottle of champagne:
Can You Reseal Champagne?
A bottle of champagne cannot be resealed like wine. The cork of a champagne bottle is flared with a wider base to help keep it in the bottle against the pressure inside. It expands after it is inserted during the bottling process when the sparkling wine is pressurized. For that reason, the original cork would no longer fit in the opening once popped. You can get specialized champagne stoppers that have hooks that grip onto the edge of the bottle and keep the pressure from popping it out of place.
Is All Sparkling Wine Champagne?
Not all sparkling wine is champagne. Like DOP-labeled products, only sparkling wine produced in the Champagne region of France can be officially labeled as champagne. Sparkling wines like Prosecco are often used interchangeably with champagne but are sold at a lower price point since they do not feature the French Champagne certification.
What Is the Wire Cage around a Champagne Cork Called?
The metal cap or wire cage is called a “muselet”, the French word for a muzzle. It is added at the end of the bottling process to keep the corks of sparkling wines in place during shipping and storage. Without the muselet, the champagne cork would go flying out during any shift in pressure. A champagne cork cage should not be removed until you are ready to open and serve your sparkling wines.
Make your restaurant or catering hall a destination for celebrations by training your servers how to open a bottle of champagne properly. With the champagne flowing, your customers are sure to be back for more special occasions.
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How to Run a Proper Wine Service
You don't have to own a wine bar to serve great wines. Wine has the unique ability to elevate the guest experience, enhance your menu, and boost your alcohol sales. From swirling wine to holding the glass correctly, wine comes with its own rules of service and etiquette, which can be a little intimidating to the less experienced. We'll walk you through the steps of a proper wine service to help you choose, present, and pour wines for a seamless guest experience. Shop All Wine Supplies Click below to learn more about the steps of a proper wine service: Wine List Wine Glasses Wine Temperature Wine Bottle Opening Wine Pouring Wine Service FAQs What Is Wine Service? Wine service is the ritual of serving a whole bottle of wine to a table of guests. If a guest orders a single glass of wine, the full steps of service are not required. Most wines available by the glass are kept behind the bar, and the bartender pours the single glass for the server to deliver. Proper wine service by the bottle is performed at the table by the server. Wine Service Watch our video to learn how to perform a professional wine service. For the best wine etiquette, hold the bottle in the air as you open it. <iframe scrolling="no" width="392" height="226" src="/v/?num=11132&width=600&height=500&embed=1" frameborder="0"></iframe> How to Serve Wine We've created a simple guide to help you with your wine service. Follow the 5 wine service steps below to serve your guests their favorite bottle. 1. Present the Wine List Not every restaurant needs to serve dozens of wines or hire an in-house sommelier to be successful at selling wine. As long as you create a balanced wine list with a range of price points, you can make it work for you. For instance, if you own a casual eatery with a busy lunchtime crowd, a smaller wine list is appropriate. If you offer full dinner service, your guests may expect a more diverse wine list. Check out our wine list guide to learn more about creating the perfect list of wines. When all guests are seated, follow these steps to present the wine list: Hand each guest a wine list - Present the wine list to each guest from their right side. Never place a wine list on the table. Instead, hand a list to each guest personally when they are comfortably seated. Help guests with questions - Be prepared to answer any questions related to food pairings, wine quality, and wine vintages. Take the order - After the table has chosen a wine, repeat the order back for confirmation. Wines by the glass - Orders for individual glasses of wine are sent to the bar. After the bartender pours the wine, deliver the single glass to the table along with any other beverages. Single glasses don't require the full wine service. Wine bottles - Depending on the method of wine storage your restaurant uses, a manager may need to unlock a wine cabinet to retrieve full bottles. 2. Prepare the Wine Glasses After the table has ordered a wine bottle, you'll need to choose the right glassware. Wine glasses are designed to enhance the style of wine you're serving. To learn more about the different types of wine glasses available, check out our wine glass buying guide. Retrieve the glasses and prepare them for service while the guests look at their dinner menus. Select the wine glassware - Choose wine glasses that coordinate with the style of wine, whether it's red, white, or sparkling. Inspect the glassware - Make sure each wine glass is free of chips, stains, or blemishes. Polish the glassware - Always give the wine glasses a final polish with a clean cloth. Make sure not to leave any fingerprints on the bowl of the glass. Wearing gloves can help with this. Place the glassware on a tray - Once the glassware is clean and polished, handle it by the stem and place it on a tray. Deliver the wine glasses - Place a wine glass to the right of each guest, being careful to only touch the stem. The position of the wine glass should be identical for each guest. If a guest refuses the glass, discreetly take it away. 3. Wine Serving Temperature Each style of wine should be served at the appropriate temperature. Wine refrigerators make it easy to control the temperature of your wines down to the degree. If you aren't using temperature control, you may need to make some adjustments to bring your wines down to the right serving temp after guests order a bottle. You may also find that guests have their own preferences when it comes to wine temperature. Be prepared to make adjustments to your wine temps, but follow this general temperature guideline: Red Wine Temperature - Serve red wine just below room temperature at 62 to 68 degrees Fahrenheit. If your red wines are stored without temperature control, consider chilling them slightly before serving to bring the temp down a few degrees. White Wine Temperature - White wines and roses should be served chilled to between 50 and 60 degrees Fahrenheit. Sparkling Wine Temperature - Keep sparkling wine stored at 50 to 55 degrees Fahrenheit, but serve it chilled to 40 to 50 degrees Fahrenheit. If guests order a bottle of sparkling wine, chill it immediately to bring the temp down. 4. Opening Wine Bottle Opening a wine bottle at the table can be intimidating if you aren't familiar with using a wine key. All eyes are on you and if you struggle with the foil or the cork, it takes away from the guest experience. One of the best ways to improve your wine service is to make sure all servers can handle a wine key with confidence. What Is a Wine Key? A wine key is a type of corkscrew that is easy to use and fits in a server's apron pocket. Wine keys are also made with a built-in foil cutter. To use a wine key successfully, place the lever against the lip of the bottle to create leverage. How to Open a Wine Bottle To open a wine bottle correctly, always handle the bottle in the air and never place it down on a table. Follow these steps to uncork a wine bottle with a wine key: Before using the wine key, present the bottle to the guest who ordered the wine. Hold the bottle so the label is clearly visible and announce the vineyard, grape, location, and vintage. Once the guest has confirmed the bottle is correct, you can begin uncorking the wine. Cut the foil around half an inch from the lip of the bottle using a foil cutter or the small knife in a waiter's style wine key. This ensures the wine doesn't touch the foil and can help prevent dripping. Open the wine key so the corkscrew and lever are both pointed towards the cork. Insert the corkscrew, or worm, into the center of the cork and twist. Continue twisting the corkscrew down until the first notch on the lever meets the lip of the bottle. With the lever pressed against the lip of the bottle, pull the corkscrew up. The leverage created will pull the cork about halfway out of the bottle. Now the second notch on the lever will be in line with the lip of the bottle. Using the leverage created by the second notch, pull the cork all the way out. If the notch is in place, the cork will pull easily away from the bottle. Wipe off the top of the bottle and the cork. This helps remove cork debris and dust from storage. Present the cork to the guest in case they want to confirm the branding on the cork matches the bottle. Pour a small sample of the wine for the guest and wait for approval before you begin pouring for the table. 5. How to Pour Wine When the wine bottle is open and the host has approved, it's time to start pouring for the table. Follow these steps to provide a seamless wine pour: Before making the first pour, take note of how many guests will be drinking. An average 750 ml bottle of wine will provide approximately five pours. Adjust the pour amount based on the number of guests and never fill a glass more than halfway. Wrap the bottle in a clean white napkin or use white waiter's gloves while handling the bottle. This helps with temperature control for chilled wines. Traditionally, the oldest woman at the table is served first. The server continues around the table in a clockwise pattern until all women are served, then makes another lap to pour for the men. Today, some find this to be an outdated practice. A more contemporary alternative is to start pouring with the person to the left of the host, regardless of gender, and move clockwise. Either way, the guest who ordered the wine is always served last. Always pour from the guest's right side. Finish each pour with a twisting motion and wipe the lip of the bottle to avoid dripping. Place the bottle to the right of the host with the label facing outwards and ask permission to remove the cork from the table. For chilled wines, ask the guests if they would like a bucket of ice for the table or if they prefer the bottle to be stored in a wine chiller. Return to the table periodically to refill wine glasses. When the bottle is empty, ask the table if they would like to order another wine bottle. Wine Service FAQs Below we answer some common questions about wine service etiquette: Should You Smell the Cork? Guests do not have to smell the cork unless they want to. Smelling the cork can sometimes reveal if the wine has gone bad, but it's not always detectable. The sample pour provides a better gauge of the wine quality. Presenting the cork is a time-honored tradition, but the reason behind it has more to do with confirming the wine brand. If the label on a bottle deteriorates over time, the cork is an additional way to confirm the vintage. What Do You Do if the Wine is Bad? If the wine has spoiled, it's customary to provide another bottle. This is why it's important for servers to provide a wine sample and wait for the host's approval. Remove the spoiled bottle and return with a new bottle. Out of sight of your guests, consult with your manager so they can contact the wine distributor about any issues. Can Customers Take Home an Unfinished Bottle? Yes, most states allow customers to take home an unfinished bottle of wine as long as it's resealed. Check your state for specific protocols. How Do You Reseal a Wine Bottle? Before sending your guests home with their unfinished wine, you have to reseal the bottle properly. Replace the original cork or screw cap and apply a tamper-evident seal to the bottle. Place the bottle inside a clear bag and staple a copy of the purchase receipt to the bag. Now the bottle is safe for travel. Ensuring your servers know how to pour wine at your bar or restaurant is crucial to creating a warm and welcoming atmosphere for all of your customers, regardless of whether they are enjoying a fine wine. Many guests rely on their waiter or waitress to suggest, present, and serve the perfect wine for their tastes, making it crucial for waiters to know the pertinent facts on each wine and how to serve it accordingly. Wine presentation etiquette is crucial to serving vino, and an outstanding experience can generate return business and improve tips.
Guide to the Most Popular Types of Wine
You want to create an elegant wine and cheese pairing, but you may not quite understand the difference between a cabernet sauvignon and a sauvignon blanc. Mastering wine knowledge is no easy feat. There are over a thousand wine varieties to choose from, all grown in countless unique wine regions worldwide. To the aspiring wine connoisseur, this is both exciting and overwhelming. The best place to start is by understanding the nuances of the most popular grapes used to make wine. Wine grapes have seeds, are sweeter than table grapes, and are much smaller than what you see in the grocery store. Even the wines you feel most familiar with have an incredible complexity of flavor and vary widely based on their climate, region, and fermentation process. Our comprehensive guide to the top 10 most popular types of wine will equip your wine service staff to make pairing suggestions and provide educated answers to guests' questions. Click on any of the links below to skip to the type of wine that interests you: Cabernet Sauvignon Moscato Rose Wine Pinot Noir Pinot Grigio Chardonnay Sauvignon Blanc Riesling Port Wine Merlot Types of Wine If you’re developing a wine list, you must lay the foundation with the classics. From full-bodied reds to crisp whites, we provide a list of the top 10 most popular wines. We’ll teach you where the wine grapes are grown, as well as their dominant flavors, how to serve them, and how to pair them. 1. Cabernet Sauvignon Cabernet sauvignon, pronounced cab-er-nay-saw-vin-yawn, is a full-bodied red wine originating from France. Its flavor profile is dry with medium-high tannins and acidity, with an average ABV (alcohol by volume) of 13.5 to 15%. Its high tannin content acts as a palette cleanser when paired with rich, fatty proteins, and its full body complements flavorful dishes and sauces. Cabernet sauvignon grapes appeared in Bordeaux in the mid-1600s as a natural cross between cabernet franc and sauvignon blanc. They blend most of the cabernet sauvignon grapes grown in Bordeaux with other wine grapes (popularly merlot) into the world-renowned Bordeaux blend. Today, cabernet sauvignon is the most planted wine grape worldwide. While it flourishes everywhere from the Americas to Asia, the top three producers of cabernet sauvignon are France, Chile, and the USA. There are regional differences between cabernet sauvignon grapes grown in warmer and cooler climates. Warm climates produce cabernet sauvignon with strong black fruit, black pepper, and cocoa powder flavors. These grapes typically yield higher ABV wines with ripe-tasting tannin qualities. Cabernet sauvignon grapes grown in cooler climates exhibit red fruit, mint, and green peppercorn flavors. The wines they produce typically have a lighter body compared to their warm-climate counterparts. Profile: Dry, Full-Bodied, Medium-High Tannins, Medium Acidity, Medium-High ABV Dominant Flavors: Black Cherry, Black Current, Baking Spices, Graphite, Cedar Origin: France How to Serve: Serve cabernet sauvignon between 60 and 68 degrees Fahrenheit in an oversized wine glass after decanting for 1 hour. Pairing Suggestion: Short Ribs or Moroccan Lamb Tagine with Butternut Squash 2. Moscato Moscato, pronounced moe-ska-toe, is the Italian name for one of the oldest wine grapes, muscat blanc. There are three main styles of wine made from muscat blanc grapes, the most popular are the sweet and semi-sparkling wine known as Moscato d’Asti and the sparkling wine Asti Spumante, both of which are from Italy and have Italy’s DOCG classification, providing a guarantee of origin. Several regions produce dessert moscato wines that contain over 200g/L of residual sugar and have a viscosity that mirrors hot maple syrup. Dry and aromatic muscat blanc wines are traditionally produced in Germany, Alsace, France, and Alto Adige, Italy. While muscat blanc grapes originated in ancient Greece and Italy, they're now primarily cultivated in Italy and France. Muscat blanc wine grapes produce fruit-forward wines with dominant flavors of citrus like Meyer lemon and mandarin orange accompanied by a trio of pear, orange blossom, and honeysuckle. Their alcohol content is low, usually around 5.5% ABV. Moscato wines are best served cold, but the best glass depends on the style of the wine. Muscat blanc wines are sweet, light-bodied, and typically contain bubbles. Still moscato wines are made with both muscat blanc grapes and other muscat varieties such as muscat Alexandria. Moscato wines pair wonderfully with spicy foods and Asian foods because their low alcohol levels and high sweetness complement heat and aromatics. For proteins, it does well with lighter meats like chicken, turkey, shellfish, and flaky white fish. Moscato pairs well with medium to firm cheeses made from either cow’s or sheep’s milk. Profile: Fruit-Forward, Low-Alcohol, Low Acid, Low Body, and Sweet Dominant Flavors: Myer Lemon, Mandarin Orange, Pear, Orange Blossom, Honeysuckle Origin: Ancient Greece and Italy How to Serve: Serve moscato between 45 and 55 degrees Fahrenheit in a sparkling wine, white wine, or dessert wine glass depending on the style. Pairing Suggestion: Sushi or Spicy Maple Glazed Turkey 3. Rose Wine Rose wine, pronounced rose-aye, isn’t defined by a certain type of grape but by how it’s made. It’s produced by fermenting grape juice with its skins for a short period, and then separating the wine from the skins before its color turns deep red. The rest of the fermentation process is completed without the skins by briefly leaving it to settle and stabilize in cool storage tanks before being clarified, bottled, and released. Nearly every grape variety is used to make rose-style wine. Rose is a fruit-forward wine with dominant flavors of strawberry, honeydew melon, rose petal, celery, and orange peel. Typically dry, rose wines have an average body, acidity, and alcohol content. Serving rose wine in an aroma collector glass helps capture its subtle floral notes that are hard to detect when it’s served out of a regular white wine glass. Always serve rose cold. Pair it with delicate and nutty cheeses, white meats, root vegetables, fresh and resinous herbs, and alliums (garlic, onion, shallot). While its origins are unknown, almost every major country produces rose wine. The top four producers in descending order are France, Italy, USA, and Spain. French rose wines are dry and typically contain a blend of grenache and syrah wine grapes. They’re usually sourced from Provence and Languedoc-Roussillon. In Italy, rose is called rosato and is produced all over the country using several varieties of indigenous wine grapes. Most zinfandel grapes produced in the USA go toward making white zinfandel, a type of rose wine that balances off-dry and sweet flavor profiles. While white zinfandel is the most common type of American-made rose, many new styles are introduced each year. The two most popular types of Spanish rose are made from the meaty tempranillo wine grapes and the brilliant ruby-hued Garnacha which deliver candied grapefruit flavors. Profile: Average Body, Fruit-Forward, Average Acidity, Dry, Average Alcohol Content Dominant Flavors: Strawberry, Honeydew Melon, Rose Petals, Celery, Orange Peel Origin: Unknown How to Serve: Serve rose between 45 and 55 degrees Fahrenheit in an aroma collector glass. Pairing Suggestion: Burrata Salad with Fig and Crispy Prosciutto or a Charcuterie Board 4. Pinot Noir Pinot noir, pronounced pee-no nwar, is the most highly prized wine grape in the world. Originating from Burgundy, France, its two largest producers are now France and the USA. Typically, the dominant flavors of pinot noir are cranberry, cherry, and raspberry. Clove and mushroom essences add complexity to its flavor profile. Pinot noir has an average body and alcohol content, medium-high acidity, and medium-low tannins. Its flavor and aroma shine when served at cellar temperature in an aroma collector glass after decanting for 30 minutes. Pinot noir is one of the most universal pairing wines because it’s light enough to pair with seafood and complex enough to complement rich game meats. There are three primary styles of pinot noir wine: rose, light red, and sparkling. Rose made from pinot noir is zesty and provides the flavors of elderflower, green strawberry, and sour plum. While multiple types of sparkling wines contain pinot noir grapes, the Cremant d’Alsace rose is 100% pinot noir. The flavor of light red pinot noir varies greatly by region, vintage, and producer. Pinot noir from California, Central Otago, NZ, South Australia, Chile, and Argentina delivers flavors of raspberry and clove. Cranberry and mushroom essences are common in pinot noir made in France, Germany, Italy, and Oregon. Profile: Strong Fruit-Flavors, Average Body, Average Alcohol Content, Medium-High Acidity, Medium-Low Tannins Dominant Flavors: Cranberry, Cherry, Raspberry, Clove, Mushroom Origin: Burgundy, France How to Serve: Serve pinot noir between 55 and 60 degrees Fahrenheit in an aroma collector glass after decanting for 30 minutes. Pairing Suggestion: Sauteed Duck Breasts with Wild Mushrooms or Burnt Ends 5. Pinot Grigio Pinot grigio, pronounced pee-no gree-jo, is a light-bodied white wine with a refreshing flavor. It’s one of four common types of pinot grapes alongside pinot blanc, pinot noir, and pinot meunier. It has a gray-purple skin and is used to make white and rose wine. Its dominant flavors are lemon, yellow apple, melon, nectarine, and peach. Despite this, it isn’t considered a fruit-forward wine. It’s light-bodied and dry with average acidity and alcohol content. Originally from France and Italy, the three largest modern producers are Italy, the USA, and Germany. Enjoy pinot grigio ice cold in a white wine glass. Pair it with a flaky fish dish, shellfish, and softer cow’s milk cheeses. Pinot grigio, also known as pinot gris, has three common styles. The style from Northern Italy that we most associate with this wine grape is minerally and dry with citrus notes and salinity. American, Australian, and other warm weathered climates typically produce pinot grigio that is fruity and dry. Sweet and fruity pinot grigio is typically made in Alsace, France, and is imbued with flavors of peach, lemon, and honey. The Friuli-Venezia Giulia region of Italy produces a unique style of pinot grigio called ramato that is used to make a pale-copper-colored rose. Profile: Light Fruit Flavors, Light Body, Dry, Average Acidity, Average Alcohol Content Dominant Flavors: Lemon, Yellow Apple, Melon, Nectarine, Peach Origin: France and Italy How to Serve: Serve pinot grigio between 45 and 50 degrees Fahrenheit in a white wine glass. Pairing Suggestion: Moules Frites or King Crab Legs Back to Top 6. Chardonnay Chardonnay, pronounced shar-dun-nay, is the world’s most planted white grape. Chardonnay wines are full-bodied and fruit-forward with dominant flavors of yellow apple, starfruit, pineapple, butter, and chalk. It has medium-low dryness, average acidity, and medium-high alcohol content. Chardonnay grapes were first grown in France. The top four producers today in descending order are France, the USA, Australia, and Italy. While typically served cold, try serving a rich, creamy chardonnay at 55 degrees Fahrenheit, because slightly warming chardonnay releases its aroma into the bowl of the wineglass. Chardonnays are so versatile you can pair them with almost anything, but they’re popularly paired with creamy sauces, starchy vegetables, and different varieties of oysters. Chardonnay is one of the few grapes that can grow in a wide range of temperatures, but the climate where it's grown highly affects its flavor. Cooler climates will produce chardonnay with more quince and starfruit flavors. Warmer climates typically produce chardonnay with bolder pineapple and yellow apple essences. Sparkling wines labeled “Blanc de Blancs” are made with chardonnay. Chardonnay comes in three popular styles: oaked, unoaked, and sparkling. Oakey, creamy, and rich chardonnay wines are cultivated in California, Chile, Australia, Argentina, Spain, and Cote de Beaune, Burgundy. Steel-barrel aged, light, and zesty chardonnay are produced in Western Australia, and the Maconnais and Chablis regions of France. Profile: Fruit Forward, Medium-Full Body, Dry, Medium Acidity, Medium-High Alcohol Dominant Flavors: Lemon, Yellow Apple, Melon, Nectarine, Peach Origin: France How to Serve: Serve sparkling Chardonnay between 38 and 45 degrees Fahrenheit, Chablis around 45 degrees Fahrenheit, and oak-aged styles around 55 degrees Fahrenheit in a white wine glass. Pairing Suggestion: Oysters or Panzanella Salad 7. Sauvignon Blanc Sauvignon blanc, pronounced saw-vin-yawn blonk, is a light-bodied white wine from France. France remains the largest producer of sauvignon blanc wine grapes, but it is now grown worldwide. It is known for its green, herbal flavors and essences of gooseberries, green melon, grapefruit, white peach, and passion fruit. While it has very little body, it makes up for it with a striking sour tang imparted by its strong acidity. Sauvignon blanc has a medium-low dryness and its alcohol content is average. It’s served ice cold in a white wine glass. Sauvignon blanc pairs wonderfully with herby sauces whether that be Italian pesto sauce or Asian basil stir fry. For cheese, it is an excellent complement to soft, flavorful options like feta, goat cheese, and Camembert. To preserve its herbal, zesty flavor sauvignon blanc is usually aged in steel tanks. Robert Mondavi made barrel-aged sauvignon blanc famous in the 1970s when he renamed it fume blanc. When it’s barrel-aged, sauvignon blanc has a creamy flavor while retaining the green, herbal notes that it’s known for. The terrior of its growing region also affects the flavor of the wine. Sauvignon blanc wine grapes grown in cooler climates like the Loire Valley in France will exhibit lime flavors. The same grapes, when grown in warmer climates like the northern coast of California, offer flavors of white peach. New Zealand sauvignon blanc is prized for its passion fruit flavor. When grown in moderate climates, it exhibits stronger gooseberry and melon flavors. Profile: Herbal, Very Light Body, Very Sour, Dry, Average Alcohol Dominant Flavors: Lemon, Yellow Apple, Melon, Nectarine, Peach Origin: France How to Serve: Serve sauvignon blanc between 45 and 55 degrees Fahrenheit in a white wine glass. Pairing Suggestion: Pesto Gnocchi or Thai Basil Tomato Stir Fry 8. Riesling Riesling, pronounced REESE-ling, is an aromatic white wine prized for its heavily perfumed and sweet aroma. It’s a fruit-forward wine with dominant flavors of lime, green apple, beeswax, jasmine, and petroleum. Riesling’s acidity levels are on par with lemonade, and it has little body. It can either be dry or sweet, and the sweeter varieties contain even less alcohol than their drier counterparts. It’s served fridge cold in a white wine glass. Thanks to its acidity and sweetness, riesling pairs wonderfully with spicy foods like those found in Indian and Asian cuisine. For a cheese pairing, delicately flavored and soft cow’s milk cheese pairs well with riesling. Riesling originated in Germany, and Germany remains the top producer, and its riesling is considered the best in the world. German riesling wines range from very sweet to dry, so they have different labels to designate their sweetness. Rieslings labeled Trockenbeerenauslese (TBA) or Beerenauslese (BA) are very sweet. Auslese and Spatlese range from medium sweet to sweet. Kabinett and Halbtrocken are off-dry. Feinherb and Trocken are dry. In the USA, Washington State and New York produce dry and sweet riesling. Clare and Eden Valley in Australia produce dry riesling that has an aroma of lime and petrol. French riesling from Alsace is usually dry. Profile: Fruit-Forward, Very Light Body, Off-Dry, Very Sour, Low Alcohol Dominant Flavors: Lime, Green Apple, Beeswax, Jasmine, Petroleum Origin: Germany How to Serve: Serve riesling fridge cold (43 degrees Fahrenheit) in a white wine glass. Pairing Suggestion: Tikka Masala or Thai Green Curry 9. Port Wine Port is a sweet, fortified dessert wine from Douro, Portugal made from a unique blend of Portuguese indigenous grapes. All Port wines are still made in Portugal to this day. Fortified wines are preserved with additional spirits before all the grape sugar ferments; the addition of the high-alcohol spirit stops the fermentation process. Port is usually fortified with aguardiente, a type of brandy. Due to its intoxicating sweetness and alcohol contents, 3 oz. is considered a standard serving of Port wine, and it’s served in petite Port wine glasses at room temperature. It’s typically paired with rich, flavorful cheeses, sweets like chocolates and caramels, and salty or smokey nuts. Port is often used in cooking as a decadent ingredient in chocolate cakes and sauces, or chefs simmer it into a reduction sauce and drizzle it over steaks and other savory dishes. Port’s dominant flavors are ripe blackberry, raspberry sauce, cinnamon, candy apple, and star anise. It is full-bodied, very astringent, highly alcoholic, and has an average acidity. While there are many categories of Port, most fall into one of four styles: ruby, white, rose, or tawny. Ruby-style Port includes LBV (late bottled vintages) and delivers strong red fruit and chocolate flavors accented by a spicy acidity. White-style Ports are made with white grapes indigenous to Portugal and offer flavors of dried peaches, tangerine zest, white pepper, and incense. Rose-style Ports use the rose fermentation process and deliver notes of honey, strawberry, cinnamon, and framboise liquor. The basic quality version of Port wine will age for over 15 years, and certain Port wines, like Vintage and Crusted Port, age for 30 to 50 years. Profile: Fruit Forward, Full Boded, Astringent, Highly Alcoholic, Average Acidity Dominant Flavors: Ripe Blackberry, Raspberry Sauce, Cinnamon, Candy Apple, Star Anise Origin: Portugal How to Serve: Serve around 60 degrees Fahrenheit in a Port wine glass. Pairing Suggestion: Chocolate Poached Pear Cake or Ruby Chocolate Truffles 10. Merlot Merlot, pronounced murr-low, is a dry red wine with dominant flavors of raspberry, black cherry, sugar plum, chocolate, and cedar. It’s often mistaken for cabernet sauvignon in blind tastings because the two wines are closely related, but this sophisticated wine deserves a spotlight of its own. It has a medium-full body, tannins, and fruit flavors. Its alcohol content is medium-high, and it has an average acidity. As a medium-full-bodied red wine, merlot falls into the “food wine” category, prized for its ability to pair well with a wide variety of dishes. It makes an excellent accompaniment to rich red meat meals like short ribs, pizzas, and pasta dishes. Serve merlot at room temperature in an oversized wine glass after decanting it for approximately 30 minutes. Merlot wine grapes originated in the Bordeaux region of France. France remains the top merlot producer; it is the most planted grape variety in Bordeaux. However, there are now merlot growing regions worldwide. In Italy, merlot is cultivated in Tuscany, Veneto, and Friuli-Venezia Giulia. American merlot regions include Washington State and California’s Sonoma and Napa Valleys. Both South and Western Australia cultivate merlot, as does South Africa. The terroir and climate of the region affect the flavor of the merlot it produces. Merlot grown in cool climates produces red currant and red plum flavors, and warmer climates yield flavors of sugarplum and berry jam. Profile: Medium-Full Body, Average Acidity, Astringent, Medium-High Alcohol Dominant Flavors: Raspberry, Black Cherry, Sugar Plum, Chocolate, Cedar Origin: Bordeaux, France How to Serve: Serve merlot at room temperature in an oversized wine glass. Pairing Suggestion: Filet Mignon and Root Vegetable Chips or Chimichurri and Steak Flatbread Back to Top Whether you’re interested in the differences between merlot and cabernet sauvignon, or you want to know how sweet riesling is, our guide to the most popular types of wine answers your questions. Use it as a reference as you explore different regional varieties of these wines. Offer nuanced knowledge of your customers tried and true classics that give them a deeper appreciation for the wines you’re serving.
The 12 Drinks of Christmas
The holiday season is upon us, and what better way to spread some cheer than with festive cocktails? As a restaurant or bar owner, offering a special Christmas cocktail menu can attract customers and add a touch of holiday spirit to your establishment. From classic favorites like eggnog and mulled wine to creative concoctions like spiked hot cocoa and horchata, there are endless possibilities. Get inspired to update your seasonal menu with this list of holiday cocktails. Shop All Holiday Drink Syrups Christmas Cocktails Our Christmas alcoholic drinks are delicious any time of year, but they'll add some festive flair to your drink menu during the cold winter months. This list of holiday cocktail recipes has something for everyone, from chocolate lovers to eggnog fans. Find your new favorite winter cocktail below! Click below to see our Christmas cocktail recipes: 1. Blue Christmas Cocktail 2. Ano Nuevo Horchata 3. Winter Sea Breeze 4. Red Stag Dirty Shirley 5. Peppermint Hot Cocoa 6. Winter Sangria 7. Cinnamon Candy Apple 8. Mulled Wine Sangria 9. Whipped Caramel Hot Cocoa 10. Salted Caramel Martini 11. Chambord Kir Royale 12. Eggnog Cocktail Recipe 1. Blue Christmas Cocktail Recipe If you're looking for a unique holiday drink with a stunning presentation, try our Blue Christmas cocktail. You'll be anything but blue after one sip of this brightly colored drink. Ingredients Lemon wedges for rimming and garnish 3 Tablespoons gold or yellow sanding sugar 3 Tablespoons Monin blue raspberry syrup 2 ounces Blue Curacao 2 ounces vodka 2 ounces white rum 12 ounce bottle Boylan lemon seltzer Directions Rim two rocks glasses using lemon wedge and dip into gold sanding sugar. In shaker filled with ice, combine raspberry syrup, Curacao, vodka, and rum. Shake to chill. Place one large ice cube in each glass. Strain drink into both glasses and top with lemon seltzer. Garnish drinks with lemon curls or wedges and serve. 2. Ano Nuevo Horchata Recipe Try this sophisticated twist on a Dalgona coffee recipe! You may have seen whipped coffee on social media, but our non-dairy version is spiked with tequila and has the festive flavor of a classic horchata drink. Ingredients 3 Tablespoons coarse sanding sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 2 ounces Kahlua 4 ounces tequila 3 ounces dark agave syrup 4 Tablespoons hot water 4 Tablespoons espresso powder 4 ounces almond milk, ice cold Directions Combine sugar and cinnamon on plate or glass rimmer. Wet rims of two highball glasses and dip into sanding sugar mixture. In shaker filled with ice, combine nutmeg, Kalua, tequila, and dark agave. Shake to chill. In large glass, combine hot water and espresso powder. Using milk frother, whip coffee to form stiff peaks. Fill glasses with ice. Strain equal amounts of tequila mixture into each glass. Pour 2 ounces of almond milk into each glass. Top almond milk with whipped Dalgona coffee mixture and serve immediately. 3. Winter Sea Breeze Recipe The winter sea breeze is a bubbly, refreshing cocktail with grapefruit juice and a hint of mint. Try offering this festive drink instead of mimosas at your holiday brunch. Ingredients 1 ounces vodka 1 ounces grapefruit juice 2 ounces tonic water Pomegranate seeds Cranberries Mint leaves Directions Mix vodka, grapefruit juice, and tonic water in a cocktail shaker. Fill a glass with ice and pour in drink mixture. Garnish with pomegranate seeds, cranberries, and mint, then serve. 4. Red Stag Dirty Shirley Recipe Red Stag bourbon meets cherry syrup and a bubbly splash of lemon-lime soda in this holiday cocktail. It's the grown-up version of the Shirley Temple! Ingredients 1/2 ounces grenadine 1 1/2 ounces Red Stag black cherry bourbon 5 ounces lemon-lime soda Splash of maraschino cherry syrup Maraschino cherries Directions Pour grenadine, cherry bourbon, soda, and maraschino cherry syrup into glass filled with ice and stir. Garnish with maraschino cherry and serve. 5. Peppermint Hot Cocoa Recipe This rich beverage has the ideal ratio of chocolate to peppermint, making it the perfect drink to enjoy after dinner or on a cool night while relaxing by the fireplace. Ingredients 5 ounces prepared hot cocoa 1 ounces peppermint schnapps Marshmallows Directions Prepare hot chocolate per mix directions. Pour hot chocolate and peppermint schnapps into glass or mug and stir. Toast marshmallows over range or with a butane torch. Garnish with torched marshmallows and serve. 6. Winter Sangria Recipe This holiday sangria is full of apples, cranberries, and raspberries. Our recipe yields 1 pitcher of sangria that you can chill overnight and serve the next day at your catered brunch or holiday party. Ingredients 1/3 cup triple sec 1 bottle dry white wine 2 apples, cubed 1 cup fresh cranberries 1 pint red raspberries Simple syrup to taste 12 ounces Sprite Rosemary sprigs Directions Mix all ingredients except Sprite and rosemary sprigs in pitcher. Refrigerate mixture until it’s chilled and you’re ready to serve it. Add Sprite to pitcher just before serving. Garnish each glass with rosemary sprig and serve. Back to Top 7. Cinnamon Candy Apple Recipe Red and green are layered into a festive shot that looks as good as it tastes! Start the fun early and warm up your guests by serving this sweet and spicy shot. Ingredients 3/4 ounces sour apple schnapps 3/4 ounces cinnamon whiskey or tequila Red food coloring Directions Pour sour apple schnapps into shot glass. Color cinnamon liquor with red food coloring. Layer cinnamon liquor over schnapps by pouring it slowly over back of a spoon. Serve immediately. 8. Mulled Wine Sangria Recipe We combined the fruity flavor of a classic sangria with the fragrant spices of mulled wine. Warm up your holiday guests with this mulled wine sangria recipe. Ingredients 1 bottle red wine 1/2 cup brandy 1/4 cup triple sec 1 lime, sliced 1 lemon, sliced 1 apple, sliced 1 pear, sliced 3 mandarin orange slices Handful of cranberries 1 cup orange juice 1 teaspoon cloves 1/2 teaspoon allspice 3 cinnamon sticks Sugar to taste Lemon-lime soda or club soda (optional, for sparkle) Directions Pour brandy, triple sec, fruit, and all but 1 cup of red wine into pitcher and stir, then set aside. In saucepan, combine orange juice, spices, and remaining red wine. Bring mixture to simmer. Add granulated sugar to simmering mixture if you desire a sweeter beverage. Simmer mixture for 10-15 minutes, then strain liquid through a cheesecloth and strainer to remove whole spices. Add this mixture to pitcher and refrigerate it overnight. Pour sangria into individual wine glasses and serve. If you want to add sparkle and sweetness, top mixture off with splash of 7 Up or Sprite. Or use club soda to add sparkle without any extra sweetness. 9. Whipped Caramel Hot Cocoa Recipe Topped with a dollop of whipped cream, this hot and steamy drink is perfect for cuddling up after a long day in the bitter cold! Ingredients 7 ounces prepared hot cocoa 3/4 ounce whipped cream-flavored vodka 3/4 ounce caramel vodka Whipped cream 1 ounce dark chocolate, for garnish Directions Prepare hot cocoa and pour it into glass mug. Stir whipped cream vodka and caramel vodka into hot cocoa. Prepare dark chocolate shavings by using a chocolate shaver or vegetable peeler. Top mixture with whipped cream and dark chocolate shavings and serve. 10. Salted Caramel Martini Recipe Nothing beats the flavor combination of sweet and salty, all wrapped up in a beautifully decorated holiday martini! Ingredients Chocolate syrup Caramel syrup 2 ounces Bailey's caramel liqueur, plus extra for garnishing Kosher salt 2 ounces salted caramel vodka 1 ounce chocolate vodka 1 ounce dark creme de cocoa 1/2 ounce half and half 1 ounces salted caramel syrup Directions Line interior of martini glass with chocolate and caramel syrups, and place it in freezer until syrups harden. Rim glass with extra Bailey's caramel liqueur and kosher salt. Shake salted caramel vodka, chocolate vodka, dark creme de cocoa, half and half, salted caramel syrup, and 2 ounces of Bailey's caramel liquor in cocktail shaker and pour into garnished martini glass. 11. Chambord Kir Royale Recipe Ring in the New Year the right way with our Chambord Kir Royal cocktail recipe! Make a special toast this season with the refreshing taste of raspberry and a spritz of your favorite champagne. Ingredients 1/4 ounce Chambord Champagne Lemon twist Directions Pour Chambord into flute glass. Top Chambord with champagne. Garnish with lemon twist and serve. 12. Eggnog Cocktail Recipe One of the most traditional holiday beverages is now featured as an elegant eggnog cocktail. Rimmed with classic spiced cookies, this dessert beverage makes the perfect finish to your holiday dinner. Ingredients 4 ounces full-fat eggnog, plus extra for garnishing Spiced cookies, crushed 2 ounces spiced rum 1 ounce vanilla vodka 1 ounce dark rum 1/2 ounce eggnog syrup Cinnamon sugar Freshly ground nutmeg Directions Wet rim of glass with extra eggnog and dip into crushed spiced cookies. Mix spiced rum, vanilla vodka, dark rum, eggnog syrup, and 4 ounces of eggnog in cocktail shaker. Pour mixture into rimmed glass. Garnish with cinnamon sugar and nutmeg and serve. Back to Top Count down the 12 days of Christmas with these classic holiday drinks and put your patrons in the holiday spirit. Get ready for the holiday season and update your beverage menu with any of our festive drinks and cocktails.