Birthdays & Bubbly
It’s a week of birthdays for multiple members of Team Bottlenotes, so I couldn’t help but pause to reflect upon the significance of birthdays as a whole (I’m having my quarter life crisis four years late, experiencing great angst about leaving “28,” so please indulge my modern neurosis), and on Birthdays and Bubbly.
I attended the James Beard Foundation's Taste America event in San Francisco on Friday night and was seriously disappointed by the sheer dearth of cuisine, in addition to the hidden nature of the star women chefs that we came to “see.”
I was, however, wild about the Domaine Carneros by Taittinger Brut Rose that was poured. It was the color of pink rose petals, with tiny beads for bubbles that danced in one’s mouth balletically. As my friends toasted my upcoming non-milestone birthday, and I paused to consider:
Why bubbly? What makes it so festive and fun? My hypotheses are threefold:
- The dramatic pop when a sparkling wine is opened (insider’s tip: when opening Champagne, the goal is to make as little noise as possible, to avoid the release of CO2);
- Bubbles are celebratory- whether produced by Champagne or a Fisher Price Bubble Mower;
- Tradition.
Trite? Perhaps. And like our guest at the Emmy’s a few weeks ago, I’m an even bigger fan of Prosecco than Champagne these days. Unless it’s a Brut Rosé. But whether you’re a Champagne aficionado or solely the obligatory Bubbly bouvenderie, it’s the perfect beverage- and gift- for a birthday, anniversary, or the holidays.
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