Champagne is common at New Year’s celebrations and other parties year round. For a delicious different experience, try a dish using champagne as an ingredient.
Champagne Cooking Tips
- Using champagne is much like cooking with wine. You do not need expensive champagne, and leftovers will work fine as long as they are not over a week old. Wine tends to turn to vinegar quickly after opening, and you do not want a sharp, vinegar flavor to pervade your finished product.
- If you do not get a chance to use that leftover champagne within about a week, all is not lost. Save it to use as champagne vinegar.
- Domestic champagnes are just fine for cooking.
- You may also substitute corresponding non-sparkling white wines for most of these recipes, if you don’t want to splurge on champagne.
- The majority of any alcohol content will burn out during cooking processes, but be aware that even a tiny amount may still be enough to trigger reactions in those sensitive to alcohol.
Tips featured in about food.