Celebrating National Champagne Day

It should come as no surprise that National Champagne Day is recognized on December 31, just in time to raise a glass to the new year. In preparation for this effervescent occasion, the team at Superstition Golf and Country Club has rounded up some fun facts and decadent recipes.

A sparkling wine can only be legally labeled as champagne if it comes from France's Champagne region. French law dictates not only where, but many of the specifics of how the wine is made. Another popular varietal of sparkling wine is prosecco, champagne’s more fruit-forward, Italian cousin.

Tasting notes: sparkling wines are sold in a range of dry to sweet versions. The industry terms: brute nature, extra brute, brute, extra dry, dry, demi-sec and doux denote the amount of sugar in the wine, with brute nature being the driest and doux the sweetest.

We tapped our genius executive chef, Steven Penrod, for a couple of champagne recipes. While we’re sure you’ll enjoy the braised octopus and sabayon for dessert, our favorite was his own preferred way to enjoy champagne:

The perfect pairing for a date night in (or a solo night in). Open your favorite bottle of Champagne (mine is De Margerie Grande Cru Brut), one can of original flavor Pringles, one can of Sour Cream & Onion Pringle and one, or two, tins of Osetra Caviar. Simply pour a glass, top each chip with a little caviar and enjoy the blasphemous bliss of this perfect pairing.

To be honest, Pringles and caviar would make an amusing, and delicious, appetizer to pair with the recipes below.

Champagne Braised Octopus

Ingredients:

-      1 large Spanish octopus, cleaned (watch this how-to guide for instructions on cleaning an octopus)

-      1 bottle of good champagne

-      1 whole onion, roughly chopped

-      2 sticks of celery, roughly chopped

-      1 large carrot, roughly chopped

-      1 whole lemon, juice and zest

-      1 whole lime, juice and zest

-      1 whole orange, juice and zest

-      7 cloves garlic

-      Kosher salt to taste

-      Sachet of; 2T black peppercorns, 7 sprigs of fresh thyme, 2T chili flake, 1T whole cardamom

Instructions:
Preheat oven to 375F. Place all ingredients into an oven safe pot, covered with industrial-grade plastic wrap and heavy-duty foil. It is incredibly important this is covered tightly. Place pot into the oven for 15-20 minutes. Turn down the oven to 225F and finish cooking until knife-tender (45 minutes – 3 hours depending on size of octopus). Serve hot with roasted potatoes and chimichurri. This can also be finished quickly on a blazing hot grill to add a nice char.

Champagne Sabayon

Ingredients:

-      4 egg yolks

-      ¼ cup sugar

-      ¾ cup champagne

Instructions:
Set up a double boiler using a 4 quart sauce pan and a medium size stainless steel bowl. The bowl should fit on top, and partially into, the pan. Fill sauce pan with about 3 inches of water. Be sure the water does not touch the bottom of the bowl you are using. Bring to a simmer.

Working off of the heat, whisk the egg yolks and sugar in the bowl until smooth, thick and pale. Place the bowl over the simmering water and wedge a small soft potholder between the pan edge and bowl to stabilize. Whisking quickly, in a slow steady stream add the wine. Continue whisking until the sauce becomes light and foamy and all of the wine is incorporated.

This versatile dessert sauce can be used to top fresh fruit or to accompany cake, pie or crumble.

Show us how you take your champagne. Post a photo of your favorite champagne pairing (extra points if you try Chef Steve’s caviar and Pringles combo!) and tag @superstitionmountaingolf on Facebook and @superstitionmountaincc on Instagram #NationalChampagneDay.