sparkling wine

Mimosas are the quintessential brunch beverage, and I've yet to meet one person who doesn't love to waste away a morning imbibing this cocktail. The ingredients are simple, with only sparkling wine and juice. OJ is, of course, the classic — but feel free to try other juices, too (pineapple, tangerine, mango, the list goes on. . .)

You don't have to splurge on the bottle of sparkling, but make sure it's of good enough quality where you'd likely drink by itself. I always use Segura Viudas Brut Reserva since the bottle is under ten dollars, and just as tasty served alone.

Traditionally, the ratio for a mimosa is one part sparkling wine and one part orange juice, but I always pour my orange juice into a glass jug and just let my guests make their own so they can have it to their liking, since really there is no wrong way! Get the recipe for this hair of the dog by reading more.

New Year's is my favorite time of year, and Champagne is my favorite drink. So it's no surprise that when I came across a recipe for Champagne cupcakes last week, I nearly jumped out of my seat with excitement. These cupcakes have Champagne in the batter, in the pastry cream filling, and in the buttercream frosting. How much more exciting can this dessert get?

There are quite a few steps involved in this recipe, but I was able to whip up a batch in just a couple of hours. These would make an impressive addition to any New Year's party, or if you're planning a sweet night in to ring in 2012, cut the recipe in half and enjoy them yourself!

For more on these fabulously festive cupcakes, and for the recipe, keep on going.

Recently, while savoring glass of excellent Champagne, I had a horrible realization that I know nothing about the way Champagne is produced. Sure, I could read the label, pair it with food, and select a decent bottle, but when it came to the hard-core technique that is the methode Champenoise (or methode traditionelle), I knew very little. Naturally, I decided to learn all about it and share the process with you.

1. It begins like any other winemaking procedure: the grapes (Pinot Noir, Pinot Meunier, and Chardonnay) are harvested, pressed, and the juice is placed in vats.
2. Next yeast is added. The yeast reacts with the sugar in the grapes, and this produces alcohol. This takes about six months. At this point, the wine is flat. Thus begins the second fermentation process that turns it into bubbly.

Keep reading for the rest of the Champagne-making method.

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?

Although still a rare sight, sparkling red wines are quickly gaining ground in wineries and restaurants across the United States. My first experience with this effervescent treat was a few years back at De Kas in Amsterdam, and more recently, I've seen the varietal hit Gioia Pizzeria, my go-to local pizza place. Generally speaking, Italian Brachetto and Lambrusco are what's on offer, as they're the most well-known examples of red sparklers, but there are a handful of worthy bottles produced on our own home turf.

Today's bottle comes from Northern California's Chandon Winery, a proud maker of an exceptional sparkling red ($30). This Pinot Noir and Zinfandel blend is currently exclusively available at the winery, making a visit to the gorgeous Yountville location all the more enticing, and here's why.

The most common Italian sparkling wine is Prosecco, which is a dry white sparkling wine made from Glera (Prosecco) grapes. However, Glera isn't the only grape to produce lovely Italian bubbly. We tried Santa Margherita's Vino Spumante Rosé ($24), which is a blend of 50 percent Chardonnay and five percent Malbec in addition to 45 percent Glera to achieve its salmon-colored hue.

This peachy wine is floral on the nose with a slight whiff of ripe berries, like a flower-flavored Perrier sans the sugar. On the tongue, rose, jasmine, and vanilla followed; a mouth-puckering finish helped those dry flavors to linger on the tongue. We'd likely pair this wine with a dozen shucked oysters, dressed in freshly squeezed lemon, and light antipasti before dinner. No wonder this wine quickly disappeared among our tasters.