Kir Royale’s are complex in flavor and they look gorgeous!
Jump to RecipeKir Royale’s are enjoying a resurgence in popularity thanks to a TV show about an American girl in Paris, but the best reason is simple – they are delicious!
These berry-kissed cocktails have been a favorite of mine for years. One sip will transport you to France. However, don’t let the simple ingredient list fool you because they have a big deep flavor. Time to break out your prettiest champagne flutes!
I had my first Kir Royale cocktail years ago in Dijon, France. Later, I learned that Dijon, which is in the Burgundy region, is the birthplace of the Kir Royale along with many other well-known foods such as beef bourguignon, coq au vin, and of course Dijon mustard.
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Ingredients for Kir Royale cocktails
- Crème de Cassis – This blackcurrant liqueur has a deep burgundy color and gives this classic cocktail its gorgeous color and flavor. The French word for blackcurrants is “cassis”. Want to know more about Cassis liqueur? See more info below.
- Champagne – Use a dry Brut Champagne or sparkling wine because it helps balance the sweet flavor of the cassis (the word Brut is French for “dry”). A mid-level priced Champagne works well since it’s being mixed with a sweet liqueur. No need to break out the very best Champagne for this cocktail, however, be sure to use something you would like to drink even if it wasn’t mixed with liqueur.
- Garnish – A lemon twist is a classic choice. We love fresh raspberries or blackberries for garnish.
How to make a classic Kir Royale cocktail
- Chill champagne flutes and Champagne ahead of time for the best results
- Add Crème de Cassis to a chilled champagne flute
- Tilt the flute slightly and pour in the Champagne slowly. This helps preserve the bubbles
- Garnish with a few raspberries or a lemon twist and enjoy!
What is Crème de Cassis?
Crème de cassis is a French liqueur that’s made from blackcurrants, which are small, purple berries that have a sweet and tart flavor. Blackcurrants are beloved in Europe (99% are grown there) and many are grown in the Burgundy region of France.
To make Crème de Cassis the blackcurrants are macerated with a touch of sugar to make the actual liqueur. You can find cassis at liquor stores and at well-stocked upscale grocery stores.
My favorite brand, Gabriel Boudier, is made in Dijon. Gabriel Boudier is the last family-owned cassis house in Dijon and has been producing since 1874. The flavor is amazing!
You can drink Crème de Cassis straight, or on the rocks, as an aperitif.
What’s the difference between a Kir and a Kir Royale?
A Kir cocktail is a combination of Crème de Cassis and dry white wine. A Kir Royale is Crème de Cassis and Champagne.
According to history, both the Kir and the Kir Royale were named by its creator, a French priest named Canon Félix Kir. He was a hero in the French Resistance during World War II, as well as the Mayor of Dijon from 1945 to 1968.
How to store Crème de Cassis
Prior to opening keep Crème de Cassis stored in a cool dry place. Once the bottle is opened store it in the refrigerator, and if needed, decant it into a smaller container to prevent oxidation.
Substitution ideas
This simple cocktail can be varied and here are a few ideas:
- Crème de Cassis – Often you will see Kir Royale’s made with Chambord which is a black raspberry liqueur. Both are delicious but an authentic Kir Royale is made with Crème de Cassis
- Champagne – Only sparkling wine made in the region of Champagne, France can legally be called Champagne. A quality Cava or dry sparkling white wine makes a great substitute and can be a better value. Prosecco can be substituted, however, it is sweeter, so the flavor of the cocktail will be a bit different.
- If you want to read more about Champagne jump over to our story on Champagne vs Sparkling Wine or read about the Styles of Champagne.
Other great cocktail ideas:
- Have Chambord? Try the fabulous French Martini
- This Blackberry Champagne Cocktail is lightly fruity and 100% gorgeous
- Our White Sangria uses Prosecco and fresh fruit, and is great for a crowd!
Perfect Party Pairing Ideas:
- Bite-size Crab Cakes with zesty Homemade Cocktail Sauce are the perfect appetizer for any party
- Easy Baked Brie with Garlic is always a crowd favorite
- 5-ingredient Honey Roasted Cashews are an ideal nibble
Kir Royale
Equipment
- 1 Champagne flute
Ingredients
- 2 teaspoons Crème de Cassis (or Chambord)
- 5 – 6 ounces Champagne (Brut recommended), chilled, or dry sparkling wine or Cava
- fresh raspberries, or a lemon twist, for garnish
Instructions
- If time allows, chill champagne flute. Clean and prep garnishes
- Add Crème de Cassis to the champagne flute.
- Tilt the Champagne flute slightly (this helps preserve the bubbles) and slowly pour the chilled Campagne into flute.
- Add 2 raspberries to the flute and garnish the rim, with a raspberry, or lemon twist
Notes
- This recipe is for one cocktail but can easily be doubled
- A 750 ml bottle of champagne will make about 5 glasses of Kir Royale
- If you cannot find crème de cassis consider substituting Chambord
- Always choose a dry Champagne for this cocktail, such as Brut. Cava or dry sparkling wine makes a good substitute.
Nutrition
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Pomegranate juice and pomegranate seeds are in season in the late Fall and Winter which makes this cocktail perfect for the holidays. The good news is they are both available year round now so you can make this beauty anytime.
This beautiful drink is our favorite easy holiday Prosecco Cocktail. It’s great for holiday gatherings because you can prepare the glasses ahead of time and just top off with the bubbly right before serving. We love easy stress-free party ideas!
Ingredients for Prosecco Cocktails with Pomegranate
This easy 97-calorie cocktail needs just 4 ingredients, plus sugar for the rim of the glass and a festive sprig of rosemary.
- Pomegranate Juice – easy to find in any grocery store
- Simple Syrup – see easy how-to below or click for more info
- Prosecco – any quality brand will work, or substitute Champagne!
- Pomegranate Seeds (also called arils) – find these in small containers in the refrigerator section or see below for de-seeding your own
- Pink Sugar for the rim of the glass – we use pomegranate-flavored sugar for extra flavor (see instructions below to make your own) but any pink or red sugar will work
How to make Prosecco Cocktails:
This gorgeous cocktail could not be easier to make. It’s ready in 5 minutes!
Step One – Make the simple syrup
Simple syrup is just that – simple! The formula for simple syrup is one part sugar to one part water. We have a separate post on simple syrup for more details.
- Add equal parts sugar and water to a small saucepan
- Bring to a gentle boil until all of the sugar is dissolved
- Cool to room temperature and refrigerate if not using immediately
Step Two – Make the flavored sugar for the rim of the glass
You can use plain white sugar or pre-colored sugar for the rim of the glasses, or make your own colored sugar. It’s easy to make colored sugar for the rim of any cocktail (or for desserts!). I made this sugar flavored with pomegranate juice for extra flavor and a gorgeous light pink color.
- Add 1/2 cup of sugar to a small glass bowl or a small food processor
- Pour in 1 Tablespoon of pomegranate juice
- Blend until uniform in color
- Spread blended sugar on a paper towel and let dry for about 15-30 minutes
- If not using right away, store at room temperature, tightly sealed
- Lightly wet the rim of the cocktail glasses, turn upside down, and lightly coat with the sugar
Make sure to lightly wet the rim of the glass, turn the glass upside down, and coat the rim with sugar
Step Three – Make the cocktail
- Mix the pomegranate juice and simple syrup together and add to the sugared glasses
Step Four – Finish with Prosecco
We chose Prosecco for this gorgeous holiday cocktail but you could use Champagne or sparkling wine, if preferred. You could also use non-alcoholic sparkling wine for an easy “mocktail”.
- Slowly add the chilled Prosecco to each glass. Our glasses are 4 ounces, so we added 3 ounces.
- Garnish with pomegranate seeds, and a sprig of rosemary, if desired.
How to Seed a Fresh Pomegranate:
Pomegranate seeds are also referred to as “arils”. The seeds are both tart and sweet. The seeds are sold chilled in most produce sections in small cups, but it is easy to de-seed a fresh pomegranate in your own kitchen.
Here are the 3 steps to de-seed a fresh pomegranate:
- Cut off the crown and then cut into 2 sections
- Place the sections in a bowl of water and gently loosen the seeds with your fingers
- Discard everything but the seeds and strain
- The seeds can be stored in the refrigerator for a few days until you are ready to use them
Love Pomegranates?
If you love pomegranates and have extra seeds, try our Roasted Butternut Squash with Pomegranate and Goat Cheese or our Brussels Sprout Pomegranate Salad.
Looking for other Prosecco recipes?
If you are a Prosecco fan you will love our step-by-step guide to setting up a fun Mimosa Bar and making the perfect mimosa, including Pomegranate Mimosas. Or perhaps try our Classic Bellini Cocktail or Classic Aperol Spritz.
If you are interested in learning more about the differences between Champagne, Prosecco and Sparkling Wine check out our breakdown article by our certified Sommelier.
Prosecco Cocktails with Pomegranate
Ingredients
This recipe makes two 4-5 ounce cocktails
- 2 ounce Pomegranate juice, chilled
- 4 teaspoon simple syrup, chilled
- 6 ounces Prosecco, well chilled
- 1 teaspoon Pomegranate seeds
- pink sugar for rims of glass
- sprigs of rosemary for garnish
Instructions
- Spread sugar onto a small plate
- Lightly wet the rim of two 4-5 ounce cocktail glasses. Turn the glasses upside down and lightly coat the rims with the sugar
- Combine pomegranate juice and simple syrup in a measuring cup with a spout, and then divide evenly into the sugared glasses
- Slowly add the Prosecco to each glass
- Add pomegranate seeds, and if desired, a sprig of rosemary for garnish
Nutrition
It’s fun to plan, easy to do and your guest will rave. Here’s a step-by-step for your next celebration, get-together, brunch, baby or bridal shower.
A complete guide to building your own Mimosa Bar!
Mimosa Bars are a great way to host friends or have a holiday party because the whole bar can be prepared ahead of time. You can let your guests make their own mimosas by choosing their favorite flavors and fruit garnishes. It’s the perfect way to spend a weekend morning!
Ready to get started? Just click on our “JUMP TO RECIPE” button below. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure for details. We only recommend products to you that we love ♥️ and use.
Jump to RecipeWhat you need to set up a perfect Mimosa Bar:
- A variety of cold fruit juices/purees – 4 flavors are ideal – Orange juice is a crowd favorite so consider having double the orange juice. Other favorite flavors include: grapefruit, mango, pineapple, blackberry, strawberry, peach, pomegranate, and blueberry juices
- Champagne – or sparkling wine, on ice. Hosting a baby shower? Include a bottle of non-alcoholic bubbly or ginger ale for the mom-to-be.
- Glass Champagne Flutes – we recommend having a few extra glasses just in case! Tall glasses look gorgeous but stemless wine glasses works, as well. Worried about breakage? There are lots of cute non-breakable glasses available too.
- Garnishes – fresh fruits, you can make fruit slices or wedges, pomegranate seeds, and fresh herbs like rosemary or mint sprigs. The choices are endless!
- A fun sign – optional, of course, but a great way to encourage guests to the self-serve bar and make their own drinks
- Labels for the juice bottles – these make it easy to see what’s what and they look cute too. We like to use black labels with raffia ribbons and write the names in gold ink.
We set this bar up with Pomegranate, Strawberry, Blackberry, and Orange juices, plus garnishes that complement the fresh juices
How to set up the ultimate Mimosa Bar
The beauty of a mimosa bar is that guests serve themselves, so be sure to set it up in an area where there is room to move around. It’s best to keep the brunch food in another area.
- Use a table, or countertop, for all of the champagne glasses, variety of juices, and garnishes
- The Champagne bottles should be very cold, so set up a wine bucket, or ideally a larger ice bucket container that can hold a few bottles. The fizzy needs to be chilled!
- If possible use tall Champagne flutes because they will show off the beautiful colors of the mimosas. Pull out your prettiest flutes, and don’t worry if they don’t all match.
- Label your juice carafes so your friends know what type of juice is in each one. We labeled our carafes with black tags and tied the label on with raffia to keep it simple.
- Set out small bowls of garnishes that complement your juices
- We made a fun sign to make the party complete!
Mimosa Bar Fresh Fruit Juice Ideas:
We suggest having 4 different flavors of juice and purees for your bar. Use fresh juice or make your own purees (see below for how to make juice puree).
Here are our favorites for color and variety:
- Orange Juice – this is the traditional juice for mimosas so consider having double the amount
- Strawberry Puree
- Pomegranate Juice
- Blackberry Puree
You might also want to consider these juices and purees:
- Watermelon
- Mango
- Pineapple
- Raspberry
- Blueberry
- Peach
- Cherry
How to make fruit juice purees:
Making your own fruit puree is easy and makes the best tasting mimosas!
- Blend 2 cups of fresh fruit in a blender
- Add 1 cup of Simple Syrup and blend again
- Taste for sweetness and add more simple syrup if needed
- Strain to remove any seeds
- Chill before serving
- Put each juice into its own labeled carafe
- This makes about 22-24 ounces of fresh juice or puree
To see more about making simple syrup check out detailed directions on our How to Make Simple Syrup story. Simple syrup can be made quickly by combining 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil, stirring to combine, until all the sugar is dissolved.
Pomegranate, orange, blackberry, and strawberry Mimosas
How to make Mimosas:
The best part of making mimosas is it’s super simple! This ratio will give you the information you need to start planning for your next special occasion or large oparty.
- Combine 1 part juice/puree
- Add 2 parts Champagne to a flute
- Add the garnish
How much Champagne do you need for a Mimosa bar?
Each 750 ml bottle of Champagne contains 25 ounces of bubbly, which will give you 6 glasses with 4 ounces of Champagne in each. Of course, the amount you need depends on your friends and the size of glasses you use.
Here’s an easy to use guide:
Garnishes:
Garnishes add to the fun so be sure to put out some gorgeous berries and other things to top your bubbly!
Garnish Ideas:
- Choose berries that match your juices. We like strawberries, blackberries, and orange slices
- Pomegranate seeds
- Fresh herb sprigs, such as rosemary, mint, or lavender
What is the best Champagne to use?
Our favorite choice for a great Mimosa is Brut Champagne or Sparkling wine. You can purchase a medium-priced wine for Mimosas or even use a Spanish cava.
Champagne is our first choice, but you can also use Cava or Prosecco. Both are well priced. Champagne or Sparkling wines will give you fine, persistent bubbles.
Some great brunch menu ideas:
- Buttermilk Pancakes
- Homemade Belgian Waffles
- Cherry Almond Muffins
- Baked French Toast
- Crustless Quiche Bites
- Blueberry Lemon Scones
- Cinnamon Coffee Cake with Apples
- Buttermilk Banana Bread with Chocolate Chips
Mimosa Bar Recipes
Equipment
- Blender
- Strainer
- Juice Carafes
- Champagne glasses
Ingredients
For 24 ounces of Fresh Fruit Juice
- 16 oz of any fresh fruit – blackberries, strawberries, blueberries, oranges, mangos, pineapple, peaches
- 8 oz simple syrup, more or less to taste
For 6 Mimosas
- 750 ml Champagne (1 bottle)
- 24 ounces Juice or Fruit Puree
- Garnishes – fresh fruit, pomegranate seeds, mint sprigs
Instructions
Fruit Purees:
- Blend fresh fruits in a blender. Add simple syrup and blend again. Taste for sweetness and add more simple syrup if needed.
- Strain to remove any seeds. Chill before using. Put in a labeled carafe.
Mimosas:
- Chill Champagne for about 2 hours before serving and then add bottles to a wine bucket filled with ice to keep cold
- Arrange chilled juices around the mimosa bar
- Put garnishes in small bowls and add to the mimosa bar table
- For each mimosa: fill a champagne flute with 2 ounces fruit juice or puree and top with 4 ounces chilled Champagne
- Add garnish and enjoy!
Nutrition
The origin of the Bellini dates back to the 1940’s. Around that time the founder of the famous Harry’s Bar in Venice, Giuseppe Cipriani, first served the classic Peach Bellini cocktail thus the classic Bellini Cipriani was born!
Sitting at Harry’s Bar is where I first fell in love with this enchanting cocktail. Using fresh peach puree is key! It allows the sweetness to come directly from the fruit and is better than any sweetened nectar.
The peach puree makes this refreshing drink one of the most popular brunch cocktails especially on Mother’s day. They are a big hit at bridal or baby showers and make the perfect summer cocktail sipper!
Most great classic cocktails have a story and the Bellini is no exception. Giuseppe Cipriani named the Bellini after Venetian painter Giovanni Bellini who painted a pink shirted saint. Harry’s Bar is right off the famous St. Mark’s Square on the Grand Canal. Next time you find yourself in the city of canals stop by and enjoy one of these Italian cocktails. We think it’s a “must stop” for any trip to Venice.
What is a Peach Bellini Cocktail?
A classic Bellini consists of just 3 main ingredients:
- White peach puree- you can also use yellow peaches
- Italian sparkling wine called Prosecco
- The original recipe at Harry’s Bar recipe adds a bit of raspberry or cherry juice to obtain that historic delicious flavor and famous pink color, it even glows
The Italian wine Prosecco that is used to make Bellini’s is produced in the Veneto region of Northern Italy. The Veneto is also home to Shakespeare’s Romeo and Juliet and is a gorgeous Italian white wine growing area.
How to make a great Peach Bellini Cocktail
Making bubbly peach Bellini’s is a simple process. With just 3 simple ingredients you can easily serve this classic cocktail at your next event. It’s great for brunch on a hot summer day!
Ingredients for this perfect cocktail
- 4 fresh white peaches for the puree- If you can find white peaches you can use yellow peaches. If it’s not peach season you can use frozen peaches
- 1/3 cup of raspberries or pitted cherries
- A chilled bottle of Italian Prosecco
- A white or yellow fresh peach slice for the garnish
How to make peach puree for Bellini’s
- Peel the skin off the fresh peaches with a paring knife or vegetable peeler, cut in pieces and remove the pit
- Puree the skinned peaches in a blender or food processor until very smooth and no small chunks remain
- Remove puree from blender and chill, covered, in the refrigerator until ready to use. Make the puree ahead of time, it can be kept n a sealed container in the refrigerator for up to 3 days. Make sure to shake well before using.
- Blend raspberries or cherries until completely pureed and then pour through a fine mesh strainer to remove any seeds
How to make a Classic Peach Bellini Cocktail
- In a Champagne flute or fluted glass add 2 ounces of prepared cold white peach puree
- Then add 1 teaspoon of raspberry puree
- Add 4 ounces of chilled Prosecco – We like to use a bottle of Prosecco from Italy
- Stir gently with a teaspoon to combine all of the ingredients together
- Add a small slice of fresh peach for the perfect garnish
- Serve cold and enjoy this Classic drink!
How to serve a Bellini:
When serving Bellini’s use a Champagne or fluted glass. Serve them straight up with no ice. It’s important to use cold ingredients. Make sure that the Prosecco is very cold before making the drinks, and helpful if the puree has been refrigerated before using.
What is the difference between a Bellini and a Mimosa?
The difference is in the fruit type. A traditional Bellini is made with fresh fruit puree whereas Mimosa’s are made with fruit juice. Our friends rave about this recipe and love to indulge in this recipe over a relaxing weekend brunch.
The fact that it’s only 170 calories doesn’t hurt either.
Looking for more great cocktails?
- Classic Aperol Spritz Recipe
- Cucumber Mint Cocktail
- Blackberry Champagne Cocktail
- Blueberry Vodka Cocktail
- Watermelon Vodka Cocktail
- Classic Kir Royale
What to serve with a Bellini Cocktail:
Bellini’s and brunch are a marriage made in heaven. Here are some of our favorite brunch ideas and recipes to compliment this simple cocktail.
- Homemade Belgian Waffles
- Baked French Toast with Raspberries
- Crustless Mini Quiche with a variety of fillings
- Homemade Buttermilk Pancakes
- Fresh Cherry Almond Muffins
We would like to give a high five to friends Kathy and Linda for assisting with the photos and Bellini enjoyment for this post.
Peach Bellini Cocktail
Equipment
- Blender, mesh strainer
Ingredients
- 4 whole White Peaches
- 4 tsp Raspberry or Cherry puree
- 16 ounces Prosecco
- 4 slices White peach, for garnish
Instructions
- Peel the skin off the peaches with a paring knife.
- Puree the skinned peaches in a blender. Remove puree from the blender and chill in the refrigerator until ready to use. Puree can be kept for 3 days, tightly sealed, in the refrigerator.
- Blend raspberries until pureed, then pour through a fine mesh strainer to remove the seeds.
- In Champagne or fluted glasses add 2 ounces of white peach puree to each glass
- Then add 1 teaspoon of raspberry or cherry puree
- Add 4 ounces of Prosecco to each glass
- Stir gently with a teaspoon and add a slice of peach to each glass for garnish
- Serve and enjoy!
Nutrition
As we always say…
“We should always drink what we like!”
What grape varieties make your Style of Champagne?
Today we have three grape varieties approved for the production of Champagne.
- Pinot Noir
- Chardonnay
- Pinot Meunier, which is a black grape.
Each variety provides a unique element to the finished wine. Pinot Noir provides structure and body, Meunier gives a fresh fruitiness, While Chardonnay provides elegant longevity.
Champagne labeling
Champagne and Sparkling Wines are produced as both a Blanc or Rose. Blanc is Champagne made from whites grapes, labeled as Blanc de Blanc, made 100% from Chardonnay grapes. Rose’ Champagnes are made from red and/or black grapes and labeled as Rose’. They are usually a rare production for the winery. Blanc de Noir is a white wine made from red/black grapes.
Champagne Sweetness levels
When it comes to picking your favorite bubbly the labeling can be confusing.
Is Extra Dry really dry or should I look at Brut?
The last step in the Traditional Method of Champagne production is “dosage”, this is when a mixture of sugar syrup and wine is added to the bottle prior to corking. The amount of sugar added in this process will determine the finished style of the wine.
A popular style for Champagne is Brut and the most commonly produced by the Champagne houses.
See the sweetness level chart with explanations to help you figure it all out. Which one will be the wine you like best?
It is the residual sugar levels in Champagne that determine the sweetness levels. They are listed from driest to sweetest.
- Brut Nature: 0-3 grams per liter
- Extra Brut: 0-6 grams per liter
- Brut: 0-12 grams per liter
- Extra Dry: 12-17 grams per liter
- Sec: 17-32 grams per liter
- Demi-Sec: 32-50 grams per liter
- Doux: 50+ grams per liter
Whether you enjoy a Brut Nature or Demi-Sec popping a bottle of Champagne always makes a celebration more festive. You can not go wrong with whatever style you select.
You might also enjoy our post on Champagne vs. Sparkling Wines! https://theartoffoodandwine.com/champagne-vs-sparkling-wines/
Let us know in the comments below what is your favorite Champagne style?
CHEERS!
This question can leave you scratching your head!
Add in Prosecco and Cava, and the confusion only deepens. Let’s take a minute to pull back the curtain and simplify this mystery.
Champagne vs. Sparkling Wines
Champagne can “only” be called Champagne in the Champagne region of France and this term is protected by the European Union. The region is about 45 minutes outside of Paris and is the only place the term Champagne can be applied to a wine that uses a prescribed method of production.
“In victory you deserve Champagne, in defeat you need it” Napoleon Bonaparte (1769-1821)
Sparkling wine is made in many different countries and regions around the world. Grape varietals and production techniques can differ from region to region.
Some producers continue to use the term Champagne in their labeling of sparkling wine however the European Union has banned those wines from importation.
Different production methods used to make Champagne and Sparkling Wine:
Champagne vs. Sparkling Wines:
Champagne, Sparkling Wines, and Cava are all made using the Traditional Method, more formally known as “Methode Traditionelle”.
- This method uses the principle of a second fermentation in the bottle. This method is used in other regions of France to produce sparkling wine, but they cannot use the term Champagne.
- The secondary fermentation method is used in Spain to produce Cava, in Portugal to produce Espumante, and in Italy to produce Franciacorta.
What is Prosecco?
Prosecco is produced using the Charmat Method. This is a single fermentation method using a closed tank which is quicker and cheaper. The name Prosecco comes from an Italian village near Trieste where the grapes and the wine originated.
Steps for the Traditional Method of Producing Champagne:
- Press – In the first step the grapes are pressed quickly to avoid oxidation or skin color bleed from the grapes.
- Primary Fermentation – Next the fermentation process begins in stainless steel or old oak barrels. It goes through malolactic conversion and the base wines are high in acid and low in alcohol.
- Blend or Assemblage – This step allows for the blending of grape varietals from different vineyards and vintages.
- 2nd Fermentation in the bottle or “Prise de Mousse” – This is the heart and soul of the traditional method. Bottles are closed with a crown cap (plastic capsule). This process can last up to 12 weeks.
- Sur Lie Aging and Elevage – This occurs while the wine is in the bottle, allowing for autolysis which is the breakdown of dead yeast cells that forms sediment.
- Riddling – Remuage – This is the moving of the sediment to the neck of the bottle. Today this process is done by machines called Gyropalete. They turn and move the bottles allowing the sediment to move into the neck.
- Degorgement – Dosage – When the sediment is in the neck of the bottle then the crown cap can be removed and the sediment expelled. The bottles are then topped off with a mixture of wine and sugar syrup.
- Cork and Bottle Age – This last step is corking the bottle, adding the wire cage enclosures and foil.
The steps in the Charmat Method:
The Charmat Method can be known as the Tank Method or Cuve Close. This method is less labor intensive, quicker and cheaper than the traditional method of production. These are the steps involved.
- First step – The wine undergoes primary fermentation in a pressurized tank.
- Second step – Following fermentation a liquid solution of yeast, sugar, and wine, which is referred to as “liqueur de tirage”, is added to the wine to start the second fermentation. This all happens in the same pressurized tank.
- The Second step (continued) – Fermentation takes place for about 4 to 5 days.
- Third step – Once the wine reaches 5 psi atmospheres of pressure the wine is chilled down to stop the fermentation.
- Final – The wine is then filtered and bottled straight out of the tank.
This method does not produce the high quality wine styles of the traditional method. However, it will allow for a sparkling wine that preserves the aromatics and fruit qualities. Prosecco is an example of sparkling wine produced in the Charmat (or tank) Method.
uniform texture
Noticeable differences between the Champagne vs. Sparkling Wines Methods
Let’s explore the differences between Champagne vs. Sparkling Wines:
Traditional Method wines have more contact with the lees which allows the bubbly to have aromas and flavors of nuttiness, toast, and caramel.
- The texture will be creamy and smooth.
- The bubbles will be uniform and have a smaller mouth feel.
- Every bottle is unique due to the secondary fermentation, disgorging, and dosaging occurring in each individual bottle.
- These wines will be under greater amounts of pressure, and it is typically around 6-7 atmospheres of pressure.
Charmat Method sparkling wines are fruitier than the traditional method wines. This is due to the shorter fermentation period.
- The tank method typically makes the bubbles larger and they will have a coarser mouth feel.
- Each bottle that comes from the same batch and will be uniform and have all of the same characteristics.
- These wines are typically under less press than the traditional method, around 2-4 atmospheres of pressure.
When it is time to celebrate you can never go wrong with Champagne!
Our favorite glasses for Champagne and Sparkling Wines:
The correctly shaped glass is essential. Our favorite Riedel Champagne Glasses are linked here.
Great cocktail recipes using Champagne or Sparkling Wine:
- Prosecco Cocktails with Pomegrante are elegant and festive
- Mimosas are a classic way to use Champagne and we have an entire guide to creating the perfect Mimosa Bar
- We’ve added Champagne to our Cranberry Orange Liqueur to create a gorgeous Champagne cocktail
- Just 4 ingredients are needed to make our Blackberry Champagne Cocktail!
Cheers!
How to make a simple syrup base:
Simple syrup really is just that – simple! I like to keep a mason jar of this syrup in my refrigerator at all times so when I need it for cocktails or to add moisture to a cake layer I’m ready.
To make simple syrup just combine equal parts water and sugar into a pan, heat to a low boil until sugar is completely dissolved, stir and cool. You can keep in the refrigerator for up to a month.
How to infuse simple syrup:
Infusing your simple syrup is simple, as well. It’s easy to make a plain simple syrup and then just add flavoring as needed. Add flavoring to the hot syrup, crushing berries as they heat up, and let it steep for about 15-minutes. Strain if you want a clear syrup.
You can easily infuse with vanilla, almond extract, espresso, lavender, rosemary, lemon, orange, cherries, and blueberries for your recipes. I’ve even used pumpkin puree to make pumpkin syrup and used it in homemade pumpkin lattes!
Simple syrup for this cocktail:
- heat the simple syrup
- Add in and muddle (crush) the blackberries
- Add vodka and reduce to a loose syrup
- If you want a cocktail with no seeds or fruit in it, strain the syrup before using.
- This recipe makes enough for 4 cocktails, but you can easily double or triple this recipe
- Make the syrup ahead of time and chill it for the best results.
How to make Blackberry Champagne Cocktails
- Set aside the best-looking blackberries to use for garnish
- Slit the garnish blackberries all the way through the long way, except for the very top. This allows you to easily garnish.
- I like to add a sprig of lavender, thyme with flowers, or rosemary for a whimsical look, as a garnish
- Choose your favorite cocktail or champagne glass
- Add one tablespoon of the cooled blackberry vodka simple syrup
- Add crushed ice
- Tilt the glass and top with Champagne or sparkling wine
- Garnish and serve
Champagne vs. Sparkling Wine
You can use interchangeably for this (and most) cocktail recipes. Only Champagne produced in the Champagne region of France can legally be called Champagne. Everything else must be labeled Sparkling Wine.
Other fun cocktail ideas:
- Classic Moscow Mule recipe
- Cucumber Mint Cocktail
- Homemade Bloody Mary Mix
- Classic Aperol Spritz Recipe
Blackberry Champagne Cocktails
Equipment
- Cocktail Shaker
Ingredients
- ½ cup blackberries
- 4 Tablespoons simple syrup
- 4 Tablespoons vodka
- 1 750 ml Bottle of Champagne or sparkling wine
Instructions
- Muddle blackberries, simple syrup and vodka together in a small saucepan.
- Bring to a boil to make a thick syrup. Make sure the berries have broken down completely. This should take about 10 minutes.Let cool. Store in a glass jar in the refrigerator until ready to use.
- Add 1 tablespoon syrup to each cocktail or champagne glass. Add crushed ice. Tilt and fill each glass with champagne.
- Serve with a sprig of lavender or thyme, and a blackberry for garnish, if desired.
- Serve chilled
- Blueberries can be substituted for the blackberries
Notes
- Here’s How to Make Simple Syrup
- Raspberries can be substituted for blackberries