This week I got my first glimpse of the cover of The Wedding Bargain, my January 2011 book...and I love it...which is always cause for celebration!I was especially pleased that they included the champagne flutes on the cover because this book is set in San Francisco and Michael, the hero, runs his family’s winery.
Of course writing a book about a winery required a little research, so last New Year’s Eve my husband and I went on a wine country tour in Napa Valley.
The first stop on the tour was Domaine Chandon, a winery that produces sparkling wines.
The park-like grounds are spectacular and the winery is huge.
Yes, all these vats are brimming with bubbly.
After a quick tour and brief explanation of the traditional method for making champagne, we were treated to a tasting on the terrace, which was decorated for a New Year’s Eve party that evening. A perfect way to ring in 2010, even though it wasn’t quite noon.
Which brings me to my favorite way to serve sparkling wine...in mimosas for brunch. For each mimosa, I use three parts chilled sparkling wine to one part chilled orange juice. Simply pour the wine into a champagne flute, top with orange juice and serve. Or, for a fresh twist on this classic favorite, replace the orange juice with pomegranate juice. Delicious!Virgin mimosas are every bit as festive. Simply replace the sparkling wine with chilled ginger ale, lemon-lime soda or tonic water.
And as always, if you drink, don’t drive. If you’re pregnant, please don’t drink at all.
Cheers!
Lee
Visit me at www.LeeMcKenzie.com!
