Tips to pimp holiday bubbles
A glistening glass of sparkling wine spells summer in a way few beverages do. Whether blanc de blanc, blanc de noir, or rose, the drink adds an element of class and good cheer to backyard barbecues as much as black tie events.
Tim Arnold, owner at Auckland’s Rockefeller Champagne and Oyster Bar at the Viaduct, has 20 years’ experience crafting concoctions from festive fizz. Here are his best bets for bubbles this summer.
For an affordable bottle, Arnold advocates Spanish sparkling wine Cava, which may be white or rose. ‘‘It’s generally very dry, which I like, and you can get really tasty examples for under $20,’’ Arnold says.
For something a little fancier, plump for a bottle of Cedric Bouchard – real deal Champagne from the Cotes des Bar region, making low dosage blanc de noirs.
If you’re wanting to splurge, Arnold says it’s hard to go past Krug. ‘‘It’s old school, regal, uncompromising, expensive, a little bit silly really, but once you get a taste for it – watch out.’’
He’s not wrong – a bottle of 1995 Clos d’ambonnay will set highrollers back almost $5000. More affordable bottles start at around $265.
For something new this summer, Arnold suggests sampling Champagne from smaller growers. ‘‘They generally provide more interest, and are often significantly cheaper than the big houses,’’ he says.
Lorimer [combines steel] with New Zealand bone, paua, and wood. Some of the blades contain a piece of history that is unique to its owner and to a time and place.
To jazz up some old favourites, consider a quirky garnish, which will provide visual appeal as well as aroma. ‘‘Smell has a powerful effect on taste,’’ Arnold warns. ‘‘So make sure the fragrance of your garnish adds something to the drink. ‘‘I would stay well away from putting a garnish in a quality Champagne, but with cheaper bubbles, try a French 75 – gin, lemon, sugar, fizz – garnished with a sprig of lemon thyme.’’
Arnold suggests experimenting with additions of absinthe and tarragon, or pouring bubbles over lime sorbet for a zingy dessert.
For a beverage that’s classic and beautiful, drop a few red berries into a glass of rose. A bellini made with peach puree, or a mimosa with freshly squeezed tangelo juice are also crowd-pleasing refreshers, as is orange juice paired with Aperol and bubbles. ‘‘You can’t go wrong,’’ he says.
For something to share, make a pitcher of Arnold’s favourite Champagne cocktail: ‘‘Not Quite a Negroni’’ features gin, campari, and grapefruit topped up with fizz. And as for a salty snack? Raw oysters are the order of the day.