From Vancouver, Calgary, Montreal, and Toronto, here’s where to best cap off a romantic evening with a little something sweet.
This year, not one but three new expressions of champagne hit the market at the same time.
La Champagnerie is one of the only bars in Canada where guests are allowed to perform sabering themselves.
There is a perception about champagne that has placed it in the celebratory corner. We pop it on New Year’s, births and birthdays, weddings and divorces, and spray each other with it when we win major championships—but we don’t drink (enough of) it.
“The sound of a drink being poured tells you expectations about temperature, perhaps viscosity, also carbonation, and the quality of the drink in the glass. All that before you have taken your first sip.”
Champagne comes with inherent dramatic flair—after all, it’s classically celebratory and onomatopoeic to boot (pop! Spritz! Fizzle!). Now, thanks to St. Regis Hotels and French silver company Christofle, “swoosh” can be added to the mix—or, you know, whatever noise a saber makes as it cleanly sluices through glass.
FROM THE ARCHIVE: Less than a decade under her hand, Cécile Bonnefond transformed Veuve Clicquot into an international brand, putting it on the tables of kings and aristocrats, and almost single-handedly inventing the notion of champagne as the only proper beverage for important celebrations.
Champagne has a complex personality; it’s a beverage you ought to get to know and spend time with. Veuve Clicquot’s second annual Yelloweek provides a good opportunity to do so.
Piper-Heidsieck is no stranger to awards. The company continues its winning tradition with the launch of a new three-year partnership on Sunday, February 22, christening it the exclusive champagne of the Academy Awards.