EVEN MORE FRENCH SNOBBERY

Well, I've talked about the special French contributions to the wine industry the last two weeks; champagne, brandy, cognac.  Now, we'll dig in a little deeper.

This week: champagne.  To buy a bottle, you'll need to know a little French - very little.  On most bottles you'll see the word 'brut' (broot).  Brut means 'dry' - drier than extra dry - dry is the opposite of sweet.  Most people pretend they prefer dry.  It's possible to find a bottle marked 'extra brut'  or 'brut natural'.  Brut natural is the driest - natural meaning 'no sugar added'.

Here are other possible names you may find on a champagne bottle:  'extra dry' or 'extra sec' both being dry but just a little sweeter than brut.  Then, in order of sweetness, you may find 'sec', 'demi-sec', or 'doux'.  In French, doux means soft or sweet.

Okay, how do you use all this newfound knowledge about champagne?  If you are making mimosas or other sparkling cocktail, buy an inexpensive brut.  The orange juice or other mixer will supply the sweetness.  If you're breaking it over the bow of a new yacht or are dumping it over the head of your golf partner, anything will do.  If you are celebrating an occasion with a toast that includes non-drinkers, consider a sec to satisfy all.

Remember to keep your nose out of the line of fire of all those beautiful bubbles.