champagne

We're in the final push of the holiday season, but there is still some celebrating to do — a few champagne toasts included! That being said, ring in 2013 on a healthy note with Giada De Laurentiis's favorite healthy indulgence: fruit-filled Bellinis. In an exclusive POPSUGAR interview, Laurentiis shared a few tips and tricks on how to enjoy this tasty treat during the most tempting time of the year.

The champagne- and fruit-filled Bellini, unlike most sugary cocktails, is a low-calorie option (only 78 calories per four-ounce serving), while fruit is filled with fiber and antioxidants. You can have the best of both worlds by blending a bag of frozen fruit with two tablespoons of sugar in a food processor, then adding a spoonful or two to a flute of champagne. If you are hosting guests, then consider making a Bellini bar with a a variety of fruit purees. Giada recommends raspberry, blueberry, and the classic mango. Finish off your party with light appetizers that aren't bread-heavy, like this spicy chipotle hummus dip served with veggies. Cheers!

Champagne and sparkling wine are pretty fancy on their own, but if you're looking to make the moment even more special, we've got a few simple ideas for you.

• Use berries: Drop a few fresh raspberries or blackberries in your glass for a fruity addition. The delicate champagne bubbles will get trapped in the berry, and you'll be left with a fizzy treat at the end of your drink. Pomegranate seeds are another great option, as they float really sweetly among the bubbles.
• Make a champagne cocktail: This classic libation involves a sugar cube, bitters, and just a touch of Armagnac.
• Play with interesting liqueurs: A bit of cassis transforms a glass of champagne into a kir royale. Play around with your favorite liqueurs, like St-Germain or crème de violette, to create memorable drinks.
• Create a sugar rim: Get crafty with your champagne glass by using sanding sugar. Colorful sugar rims are unexpected and playful.
• Make a strawberry garnish: A strawberry and a sprig of fresh mint can make a lovely garnish — one that makes any occasion even more celebratory.

How do you like to fancy up your glass of bubbly?

When one of country's top sommeliers invites you to a tasting of little-known Champagnes, how do you say no? That's the predicament I found myself in yesterday, when Eugenio Jardim, wine director of Jardinière, invited us to join a tasting with Champagne importer Esprit de Champagne. Thankfully, I had no reason not to accept.

Photo: Susannah Chen

Although certain brands, like Moët & Chandon or Perrier-Jouët, are prevalent in America, there are thousands of wines from the region of Champagne that have never made their way stateside. Wine importer and Esprit de Champagne founder Neil Michael Dixon saw this gap and, in an effort to bring high-quality labels to the United States, spent years honing relationships with growers across the region. "It was quite a lot of hard work," Neil said of getting his foot in the (famously tight) Champagne door. There, most business is conducted locally, and many excellent producers don't even ship to other parts of the country, like the South of France.

Photo: Anna Monette Roberts

One prime example of this is Eric Isselée, a domaine out of the village of Cramant that produces a style of Champagne that's starkly different from what's available on shelves now. The 2009 Cuvée des Grappes d'Or Blancs de Blancs ($35) is more creamy than crisp, thanks to a secondary process of malolactic fermentation. Rather than the yeast-tinged bouquet that so many classic French Champagnes offer, this bottle possesses a certain quality that can only be described as a deep earthiness, followed by a minerally, almost salty finish. Since it's currently sold only at a handful of retail stores and restaurants on the West Coast, this vintage Champagne is still relatively scarce. If you see a bottle of this, hop on it.

During the holidays, I like to buy a big bottle of St-Germain, mostly because the bottle is so beautiful and I'm a sucker for great packaging, but also because I just love the delicate elderflower flavor. Made from hand-picked elderflowers, it's a delightful and unusual addition to cocktails.

St-Germain goes well with almost everything, from whisky to tequila, but The Hummingbird cocktail combines delicate champagne bubbles with sparkling water and a lemon twist. This refreshing cocktail won't leave you feeling tipsy after a drink or two, but it's still incredibly celebratory and perfect for the holiday season. Are you craving one yet? Keep reading for the recipe.

At a viewing party for The Bachelorette last night, I was surprised to learn that many of the ladies in attendance don't like to open champagne. "It's scary," a friend said. "I'm afraid I'm going to hit someone in the eye!" another chimed in. Since I've opened more bottles of sparkling wine than I can count, I'm living proof that it's a safe act to perform on a regular basis. In fact, it's a task that everyone should master with confidence! To encourage you to open that bottle of bubbly, I've got five reasons you shouldn't fear the cage, or the cork. Find out what they are — and chime in with your thoughts in the comments — when you read on.