Cooking with Champagne

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December 16, 2013 by hermosainn

Champagne DinnerWith our upcoming wine dinner on December 27 featuring famed champagne house Taittinger and their premium sparkling wine, Domaine Carneros, we thought it fitting to share some ways in which Executive Chef James Ducas and his culinary team will be cooking with champagne for that evening’s champagne reception and four courses.

See below for some tips and tricks of the trade, and to reserve a seat at the upcoming dinner (Friday, December 27 at 6:30 p.m. | $125/person) call LON’s at 602.955.7878.

Tips for Cooking with Champagne

  • Just like cooking with wine, you do not need to use an expensive champagne.
  • Didn’t get a chance to use that leftover champagne? Fear not. You can not turn it into a vinegar.
  • Sparkling white wine can work as a substitute.
  • Some of the best food to cook with champagne include most kinds of fish, shellfish, berries and citrus. 
  • If your champagne goes flat, drop a raisin into the bottle to revive it.
  • If you wouldn’t drink it, don’t cook with it.

Champagne Facts: Did You Know?

  • A popped champagne cork normally reaches around 40 mph, but can go as fast as 100mph – watch out!
  • The classic champagne coupe (or saucer) was adapted from a wax mold made from the breast of Marie Antoinette.
  • The longest recorded flight of a champagne cork from the bottle is just over 177 feet.
  • The creation of champagne was an accident, as it wouldn’t finish fermenting in the barrel and the following spring would begin the fermentation process again in the bottle.
  • The largest champagne bottle is called a Melchizedek, which holds 30 liters or 40 bottles.
  • Before Dom Perignon champagne had a pale pink color. His innovations changed the norm.
  • There is normally between 44 and 57 million bubbles in one bottle of champagne.

For more recipes or tricks of the trade from the LON’s & Last Drop kitchen, follow us on Pinterest, or check back with us here every Monday.

For more information and reservations, visit, call 602.955.7878 or follow us on Facebook and Twitter.

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