As the holidays recede ever further into the distance, and as the Thanksgiving-to-New Years need to dull the pain of all that happy-happy family time subsides, Champagne and other sparklers begin to fade from the collective radar. After all, the logic goes, bubbly is for festive occasions, so why would you ever want to pop the cork of a bottle during these depressingly short sled-dog days of winter?
Simple: Because you should. Because bubbly goes really well with more foods that you imagine. And because claiming that sparkling wine is just for special occasions is just as ridiculous as saying that red wine only pairs well with meat.
It is, I think, a two-fold problem. First, the popular cultureâ€”and the Madison Avenue ad execsâ€”have painted bubbly into a bit of a corner: Weâ€™re told that a celebration doesnâ€™t count as such unless a bottle of it is popped. So does that mean that itâ€™s gauche to open one when itâ€™s just, say, an ordinary Tuesday night?