Sparkling for Holiday Entertaining

When I think of holiday entertaining, I immediately think SPARKLING. Is there anything more festive than those bubbles?

So when Anthem Country Club hosted a Chandon Winemaker Dinner, I was quick to sign up. It was a wonderful evening...the Club was decorated beautifully, the staff was spot-on and kudos to the new Chef for some wonderful pairings.

But alas, the shining star of the evening was Chandon. After 30 years, Chandon is an expert in sparkling. They blend the best of French tradition with new world innovation and it is evident in every yummy bottle. Chandon also has lovely still wine varietals such as Chardonnay, Pinot Noir and Pinot Meunier.

Three highlights of the evening were the Chandon Rose Sparkling, Chandon Chardonnay and the winemaker, Tom Tibruzi.

First, the Rose, a dramatic pink tint with strawberry, citrus and apple notes all perfectly balanced. This is a sparkling that can hold up to most foods. Retail is around $22.00.

Second, the Chardonnay, which was a big surprise for me…lots of minerality and silky fruit instead of the typical California butter bomb. This wine is a perfect hostess gift with retail around $26.00.

And third, Tom (pictured), who has a self proclaimed love affair with wine. Seeing Tom’s personality, it is obvious how all those happy bubbles are created. Personality aside, Tom, has spent over 21 years mastering the art of sparkling at Chandon.

Now back to entertaining, if you are planning a party this holiday season or in 2012, check out the Chandon website at http://www.chandon.com/entertaining.html . Here I found tips, tools, food and drink recipes and themes to get my party started. Chandon Sparkling Wine Granite is certain to be at my next gathering….

Chandon Sparkling Wine Granite from the Domaine Chandon Cookbook

This refreshing iced treat has a texture similar to a sorbet but is flakier and a bit lighter on the tongue. It can be enjoyed as a palate cleanser between courses, as served at étoile, or as a light dessert after a filling meal. Even after adequate time in the freezer, some unfrozen syrup may remain at the bottom of the ice. You can simply spoon it over individual portions for added flavor. At Domaine Chandon, we like to use Chandon Blanc de Noirs as the base wine. For best results, make the granité a day in advance and just leave it in the freezer overnight.

1 bottle (750 ml) sparkling wine

1 3/4 cups/525 ml Simple Syrup (page 214)

1 cup/240 ml sparkling water

2 tbsp fresh lemon juice

In a large bowl or plastic container, combine the sparkling wine, Simple Syrup, sparkling water, and lemon juice. Stir thoroughly. Cover and place in the freezer until solid, 5–6 hours. To serve, use a spoon or fork to scrape the ice into a martini glass or any other small stemware. Serves 8–10