Champagne
mcsassypants tells me that chose is wondering about Champagnes, but her journal is friends-only. Let me know what you're looking for, and I'll see if I can be helpful.
UPDATE: As long as I've got a Champagne post, I should mention the melon bellinis I'm making tonight:
Melon Bellini
Place a couple tablespoons of the above into a Champagne glass (or whatever wine glass you have handy). Very, very carefully, top off with Champagne or other white bubbly wine.* It will foam up and try to escape, so pour in tiny amounts at a time.
*I'm using an Italian Champagne-style wine called Rotari, which generally retails for around $12.
UPDATE 2: So you're looking for something extra-nice but affordable.
The most expensive Champagne I've tasted is Krug, which makes me about 23 kinds of happy. Retails for $135. Probably more than you should spend if you're a Champagne-n00b. With a few exceptions (like this one), once you get above about $50, you're paying more for prestige than for increased quality.
I currently have two favorites in the $40 range: Billecart-Salmon and Nicolas Feuillatte. Both are on the floral end of the spectrum, with slight earthy undertones. I've never had Veuve-Clicquot, but I am told it is more minerally. Some people love it, some think it's a little harsh.
Perrier-Jouet is similar to the two above, and generally closer to $30.
Gosset is another favorite, also in the $30 range
I'm not a fan of Tattinger, and definitely prefer Perrier-Jouet to Laurent-Perrier.
If you find Brut Champagne to be too dry, but don't want something as sweet as a demi-sec, look for a blanc de blancs or an "extra dry." Both are between brut and demi-sec.
If you can get your hands on good fresh strawberries, garnish the Champagne glass with a strawberry on the rim. You'd be amazed what having a strawberry next to your nose does for the flavor of the Champagne.
I hope this is helpful.
UPDATE 3: Is it wrong that I feel like I ought to try Veuve-Clicquot in the same way I feel like I ought to read Ovid? I have heard many good things about it, and I'm quite sure it will be wonderful, but I feel a vague sense of obligation to try it as an educated consumer of Champagne/literature.
UPDATE: As long as I've got a Champagne post, I should mention the melon bellinis I'm making tonight:
Melon Bellini
- 1 Honeydew Melon, cut in pieces appropriate to putting in the blender.
- Midori
Start with about a jigger (1.5 oz.), add more as needed. You want a gloppy swamp-mucky texture, a bit thicker than an average smoothie.
Place a couple tablespoons of the above into a Champagne glass (or whatever wine glass you have handy). Very, very carefully, top off with Champagne or other white bubbly wine.* It will foam up and try to escape, so pour in tiny amounts at a time.
*I'm using an Italian Champagne-style wine called Rotari, which generally retails for around $12.
UPDATE 2: So you're looking for something extra-nice but affordable.
The most expensive Champagne I've tasted is Krug, which makes me about 23 kinds of happy. Retails for $135. Probably more than you should spend if you're a Champagne-n00b. With a few exceptions (like this one), once you get above about $50, you're paying more for prestige than for increased quality.
I currently have two favorites in the $40 range: Billecart-Salmon and Nicolas Feuillatte. Both are on the floral end of the spectrum, with slight earthy undertones. I've never had Veuve-Clicquot, but I am told it is more minerally. Some people love it, some think it's a little harsh.
Perrier-Jouet is similar to the two above, and generally closer to $30.
Gosset is another favorite, also in the $30 range
I'm not a fan of Tattinger, and definitely prefer Perrier-Jouet to Laurent-Perrier.
If you find Brut Champagne to be too dry, but don't want something as sweet as a demi-sec, look for a blanc de blancs or an "extra dry." Both are between brut and demi-sec.
If you can get your hands on good fresh strawberries, garnish the Champagne glass with a strawberry on the rim. You'd be amazed what having a strawberry next to your nose does for the flavor of the Champagne.
I hope this is helpful.
UPDATE 3: Is it wrong that I feel like I ought to try Veuve-Clicquot in the same way I feel like I ought to read Ovid? I have heard many good things about it, and I'm quite sure it will be wonderful, but I feel a vague sense of obligation to try it as an educated consumer of Champagne/literature.