Need help choosing a sparking wine? Gregory Castells, head sommelier of the French Laundry, provided some tips for choosing and serving “the perfect bottle of bubbly” for Valentine’s Day 2008.

Best bottle of

champagne to gift

If you want to impress, a Tete de Cuvee like Moet et Chandon “Dom Perignon” would do the trick. Try to find any of the following vintages: 1985, 1990, 1996 or 1999. Other great Cuvees such as Taittinger “Comtes de champagne” or Pommery “Cuvee Louise” would also do very well. I would also highly recommend a Rosé for a great alternative; Laurent Perrier and Billecart Salmon make a fabulous Rosé. With their elegance and finesse, these champagnes are the perfect companions for a romantic evening.

Champagne’s best pairing

When people think of pairing champagne with food, they typically think of caviar and strawberries. Champagne and Sparkling wine actually pair well with certain cheeses and ethnic cuisine.

I would choose a barrel-fermented pinot noir-based champagne such as Egly Ouriet, Bollinger or Krug. All have the vinous character and earthiness that would enhance the sweet and salty flavors of savory dishes.

Cheeses such as Brie de Meaux and Camembert prepared with fresh truffles and a few thin slices of chestnuts, would work well with these champagnes. Consider also sole with almond brown butter and citrus, or if you are more adventurous, mild lamb curry with sultana raisins.

Champagne with dessert

Champagne with dessert can be a very tough pairing, as the sugar overshadows the subtlety of the delicate wine. If I had to pick one champagne to go with a dessert it would be a Rosé champagne paired with raspberry blancmange or panna cotta with fresh berries.

This is a very pleasant textural pairing that plays upon the fruit and softness of the champagne, yet is still refreshing and light.

The Champagne cocktail

For a champagne cocktail, I would recommend using a lesser quality champagne or sparkling wine. By adding cassis or peach to a great champagne or sparkling wine, you will certainly lose the character of the wine.

For a great Kir Royal choose a good quality “Crème de Cassis,” from Dijon, such as Edmond Briottet, and dry champagne such as Moet et Chandon or Pierre Gimonnet, a very traditional aperitif. Prosecco di Valdobbiadene from Veneto, Italy, and fresh peach juice are the perfect match for the Bellini; this cocktail was created by bartender Giuseppe Cipriani in 1948 at Harry’s Bar in Venice, Italy.