'champagne' on Serious Eats

The Bitter Mimosa

There's serious potential for the mimosa outside of girly-drink territory. With a base of grapefruit juice and sparkling wine, this drink becomes much more complex and savory with a dose of Cynar. More

Behind the Scenes in Champagne

Ever wonder what makes those little bubbles in your glass of Champagne? Do you know how long it took to make that bottle you're popping this Thanksgiving? I recently traveled to France to check out this winegrowing region and learn what I could about the history of the area and how your bubbly gets made. More

Terry Theise on What Happens to Wine as it Ages

We've been chatting a bunch lately about which wines age well, and which wines we should buy to drink ten or fifteen or twenty years down the road. Today, we're checking in with famed wine importer (and friend of the site) Terry Theise. He's known for bringing small-production wines from Germany, Austria, and the Champagne region of France to the US, so he knows a thing or two about how these bottles taste as time goes by. More

Drinking in Season: Lavender French 75

Thank goodness spring is finally here. Flowers are blooming, birds are singing, I mean, what more could you want? Perhaps a tasty cocktail, that's what. With all the action going on outside, I decided it was high time to create a floral-inspired cocktail. Lavender, a relative to the mint family, is the perfect starting point. More

Preserved: Champagne Jelly

Valentine's Day is only two days away. If you're still looking for the perfect gift for your sweetheart, fear not. This Champagne jelly can be whipped together in less than an hour and the results are elegant and delicious. Pair a jar with a box of chocolates or—better yet—a wedge of gooey cheese, and you're sure to set hearts aflame. More

Champagne Jelly

You don't need to use the fancy French stuff for this recipe—any decent, drinkable sparkling wine will work. Your jelly might look a bit loose at the end of the cooking time, but don't fret. Your jars may need to sit overnight to set properly. More

Grapefruit Champagne Float

This sorbet can be whipped up a few hours before guests arrive. Serve the float in individual flutes or bowls, or as a large punch with the sorbet floating in the center. I use 2 to 3 ounces of Champagne for a medium-sized scoop, which should get you around 8 servings with one bottle of Champagne. More

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