Now Starring: Tiny Bubbles
(All The Trimmings, Dec.1, 2000 The Wichita Eagle special section)
What's a common thread often seen at weddings, boat launchings, New Year's Eve parties, winner's stands and my house on a regular basis? If you guessed Champagne or sparkling wine-you win. Open a bottle and read on. As a fan of Champagne and other sparkling wines produced outside of France for many years, I became a devoted, "any occasion" drinker while living in Spain. No party at my landlord's casa in the scenic countryside was complete without a selection of Spanish Cava-a "méthode champenoise" sparkling wine produced in the northeast region of Spain. And many an afternoon was spent enjoying Spain's finest imitation of the famous Champagne of France while grilling steaks or roasting chicken over the barbecue.
Let's review the basics of this celebratory beverage. All Champagne is sparkling wine, not all sparkling wine is champagne! It all started
somewhat by accident, near the city of Epernay in the north central area of France, in the late 17th century. A blind Benedictine monk named Dom
Perignon became frustrated with the explosive loss of many bottles of wine due to secondary fermentation as the wine sat in the bottle. Opening a
bottle soon to explode, Perignon tasted the bubbling blend. His famous exclamation, "Brothers come quickly. I am drinking stars," set the stage
for the evolution of Champagne, and earned old Dom the nickname: "Father of Sparkling wine."
Much has happened in the world of wine since that special day. France, and the region Champagne comes from-Champagne-continues to produce this
delicious, and much imitated wine. And although imitation is the highest form of compliment, French Champagne producers continue to be fiercely
protective of "their" product with laws and edicts to protect that name. Because wines outside of Champagne can't be technically called by that
name they become sparkling wine. In Spain it's "Cava," in Germany "Sec," and in Italy it's "Asti Spumante." It was the Americans who at first
insisted on calling their product made in the same method-Champagne. Today though, most producers are content to label their product "sparkling wine."
In the mid-70s, the famous house of Moet-Hennessey purchased land in California's Napa Valley and founded Domaine Chandon. Soon, other French
wineries followed including Piper-Heidsieck with Piper Sonoma, Mumm and
Tattinger. Spanish producers, Gloria Ferrer and Cordorniu, also decided to locate in America. Today, the tradition continues with many great producers
from all over the world producing their version of "stars in a bottle." Whether you are an everyday
user like me or save "the bubbles" for that special occasion, this time of year-especially as we wind down this
millennium and gin up for a new one-you may be on the hunt for that special bottle. It's late, but don't despair. The supply of premium Champagne may
be a little short here in Wichita, but it isn't non-existent, yet! If a California bubbly or a bottle of sparkling wine from Spain, Australia or
Italy is to your taste, the selection is still good. But shop now! Great as an apéritif and a surefire way of welcoming family or friends,
bubbly is also a great companion with many holiday foods. Although most may not think so, sparkling wine pairs well with almost any food, not just
dessert. Try it with the Wichita Marriott's Chef Peter Moretti's recipe for "Southwestern Artichoke Bottoms w/Chicken, Cilantro, Jicama & Roasted Red
Pepper Coulis." (see below) It's sure to get your mouth watering.
As you scurry to the wine merchant and make your selection you may want to say a small word of thanks to Dom, if it wasn't for him we wouldn't have
the opportunity to enjoy a glass of "stars!" However you choose to ring in the new year, Cheers to you and yours...may you always enjoy the good life!
(By Guy Bower, host of "The Good Life" radio show on KNSS Newstalk 1240 AM.)
Southwestern Artichoke Bottoms w/Chicken, Cilantro, Jicama & Roasted Red
Pepper Coulis
Peter Moretti, Wichita Marriott Hotel
2.5 oz. of olive oil
10 oz. chicken breast meat, raw, diced
4 oz. onion, dried
6 oz. red, green and yellow pepper, diced
1 pint heavy cream
4 tsp. cumin
salt & pepper to taste
8 oz. red bell pepper coulis (recipe follows)
8 artichoke bottoms
4 tsp. chopped, fresh cilantro
2 oz. julienne of jicama
sprigs of fresh seasonal herbs, spicy
Heat olive oil in a sauté pan. Add chicken meat, onions, tri-bell pepper
mix and cook for 3 minutes. Add heavy cream and reduce slightly. Season
with cumin, salt and pepper.
Ladle 2 ounces of red bell pepper coulis on the bottom of a 10-inch
dinner plate and then place 2 heated artichoke bottoms on top of the
coulis. Spoon chicken mixture in the cavity of the artichokes. Garnish with
chopped cilantro, julienne of jicama and sprigs of seasonal fresh herb.
Serves 4
Coulis
4 lg. red bell peppers
2 pints chicken stock
1 tsp. thyme
1 tsp. basil
1 tsp. shallot, peeled and chopped
roux ( 2 oz. of butter and 2 oz. flour) to thicken
heavy cream
salt and pepper to taste
Slightly rub peppers with oil and roast in a 350° F oven for 15 minutes.
Peel and discard skins, stems and seeds. Place peppers, chicken stock,
shallots and seasonings in a stockpot and bring to a boil. Thicken with
roux mixture and place in a blender to puree. Finish with heavy cream, salt
and pepper to taste.
Guy's Best Bubbly Picks
$20 and Under
Seaview Brut - $10
(Australia)
Rotari Brut Riserva Vintage 1994 - $12
(Italy)
Domaine Ste. Michelle Brut - $12.19
(Washington-Wine Spectator Rating: 87)
Korbel Natural - $16
(California-Wine Spectator Rating: 89)
Roederer Estate Anderson Valley Brut - $20
(California-Wine Spectator Rating: 90)
Over $20
Domaine Chandon Etoilé - $34
(California-Wine Spectator Rating: 92)
Pol Roget Brut - $38
(French)
Roederer L'Ermitage Brut - $40
(California-Wine Spectator Rating: 93)
Tattinger Brut La Francaise - $42.99
(French-Wine Spectator Rating: 94)
(Prices obtained from Ever's Wine & Spirits)