This week’s San Francisco Chronicle wine section goes bubbly for the holidays. This is a good theme. If there’s one thing that’s more popular around the MP San Francisco offices than Pabst Blue Ribbon beer on the Fourth of July, it’s Champagne during the whole month of December.
The cover story, appropriately, consists of a functional guide to sparkling wines of the world. Did you know that they make this whimsical stuff in Germany and Austria? [A field guide to sparkling wines from around the world]
Did you also know that you can drink sparkling wine throughout a whole, four-course meal? Neither did we, but here you go. [Pairing]
And you can add a cheese course if you use any of the huge number of cheeses laid out here. [Cheese course]
For a cocktail, Gary Regan suggests a Prince of Wales, made with champagne, whiskey and maraschino, among other things. [The cocktailiain]
And of course, the Chronicle wine section writers didn’t seem to get tired of exploring wines to suggest for their dear readers. Would you? [The Chronicle Wine Selections]
I get no kick from champagne
Mere alcohol doesnt thrill me at all
So tell me why should it be true
That I get a kick out of you
-Cole Porter
