CHEERS FOR CHAMPAGNE

Stew Leonard’s Wine Experts Explain why Bubbly is Hot this Holiday

NORWALK, Conn., December 13, 2005 – Champagne and sparkling wines are not just for toasting this holiday. Bubbly is making a comeback in a big way, thanks to the resurgence in popularity of champagne cocktails, serving Champagne with meals instead of still wine, and the availability of tasty, affordable brands that make it more than just a special occasion purchase.

During the holiday season, sales of Champagne and sparkling wines at Stew Leonard's Wine Shops increase 75 percent, according to Jerry Martellaro, wine buyer at Stew Leonard's of Farmingdale wine shop.

"The versatility of Champagne is vastly underrated," notes Jerry. "More than ever before, wine enthusiasts recommend serving Champagne with meals, such as a Rosé Champagne with salmon, or a demi-sec Champagne or Sauterne, which is slightly sweet, with savory or salty foods, such as foie gras or Spanish tapas. My personal favorite food pairing is serving champagne with dishes that have a cream sauce, like fettuccine Alfredo or chicken á la king."

Affordable and Approachable
"Consumers are savvier about the category – they realize they do not have to spend a lot of money to get a great tasting Champagne. The availability of more affordable yet highly rated Champagnes and sparkling wines is one of the major reasons why the bubbly sector is taking off," said Amy Dixon, fine wine specialist at Stew Leonard's Norwalk Wine Shop. "We are selling a lot of Charles LaFitte which is a true French Champagne that sells for $20.00 a bottle, and Louis Boillet, a Crémant de Bourgogne or sparkling wine from France's Burgundy region, which is creamy and soft, and a lower priced alternative to Champagne."

"Prosecco, an Italian sparkling wine, is also extremely hot right now," said Jerry Martellaro. "It has everything the customer is looking for – a soft palate, delicate bubbles, an abundance of flavor and most of all, it is very affordable."

Cocktail Comeback
Champagne is very versatile, and can add some sparkle to almost any specialty drink. Classics making a comeback include the Champagne cocktail: place one cube of sugar in a flute glass, add four shakes of bitters and fill the glass with sparkling wine; serve with a twist of lemon.

Another trend is Champagne minis – single serving sized bottles sipped through a straw. Pommery POP champagne is credited for starting this trend, and recently introduced PinkPOP, mini rosé sparklers. According to Amy, "small bottles of Champagne make great stocking stuffers and are perfect to serve at holiday parties."

Bubbly Bargains and Top Picks
Following are some of Stew Leonard's wine buyers' top picks for the holiday:

Best Value

• Gruet Blanc de Noir – a sparkling wine from New Mexico that is delicate and elegant, and a killer value at $12 to $13 a bottle.


Best for Gift-Giving
• Aside from Dom Perignon ($109.99) and Cristal ($169.99) the bubbly of choice for gift giving is Veuve Clicquot Brut ($38.99).


Special Occasion/Splurge Pick
• Krug Grand Cuvee ($110 - 120) – a true luxury Champagne. A very complex bubbly with a sophisticated bouquet, deep complex flavors that requires lots of sipping and savoring, and a finish that seems endless.

Bubbly Basics
Here are a few pointers to remember when selecting and serving Champagne or sparkling wine this holiday:

• True Champagne only comes from France's Champagne region – everything else is sparkling wine, but most sparkling wines are still made in the traditional method and can be an excellent value.
• Brut is drier than "extra dry," but "extra brut" is the term used for the driest champagnes. Sweeter champagnes are labeled "demi-sec" and "doux."
• Dom Perignon and other champagnes in the higher-priced category are vintage champagnes, made only from grapes of a single harvest, and from the best years. This is called the cuvée de prestige or cuvée specialé.
• The best way to chill champagne is to fill an ice bucket half way with cold water, add a pinch of salt, and top with crushed ice. Refrigerating Champagne can make it too cold – it should be served at about 45 degrees.

Stew Leonard's Wine Shops are located in Norwalk and Danbury, Connecticut and in New York in Farmingdale and Yonkers. Each wine store is independently owned and operated and is not part of a cooperative buying group, or affiliated with the Stew Leonard's food stores.