Conference turris::cooks

	One bottle of champagne makes 4 mimosa's.  So, plan on at least
	15 bottles of champagne which will serve 30 people two mimosa's.


	Karen

If champagne will not be the only drink served, then one glass per
person will be more than enough. If it's the only drink to be served,
then two glasses per person will be enough. Three glasses per person
will have everyone blitzed.

There are about seven glasses in a bottle (I don't know how .-1 figures
4 glasses, mimosas or not -- that's a lot of champagne!). So for 35
people, you would need about 10 bottles. Buy a case (12) and get a
discount, and have a little margin for the big drinkers.

For most purposes, you should not buy real champagne, and you should
spend under $10/bottle (around $8 would be good). Some brands to
consider: Freixenet Cordon Negro, Bouvet Brut. If you think a lot of
people will demand something better, consider one of the California
brands, such as Domaine St Michelle, or others selling (in New England)
for around $15/bottle.

    We hosted a brunch in October and had around 30 guests.  We were given
    a case of champagne and went through 7 bottles, at the most.  (I also
    can't figure how one bottle would make 4 mimosas, perhaps someone is
    forgetting the orange juice? :^)
    
    We also served a non-alcoholic punch which was barely touched.  People
    really went for the mimosas. 
    
    The previously mentioned brands work just fine.  You don't need to
    spend a lot of money on champagne to make a decent mimosa.  Just don't
    use Andre - that is for cooking with.  :^)  Most liquor stores will
    give case discounts.  It helps if you mention what state you live in
    when you are asking for places to shop....

    Thanks for the replies. 
    
    Sorry I forgot to mention. I live in Cambridge, MA. But if there is a
    place in MA. out of the city that is cheap, I would not mind travelling
    either.
    
    Yasemin

The best local deal you'll find is probably Marty's Liquors in Newton on
Washington Street (next to the Purity Supreme) or in Allston at the corner of
Comm and Harvard.  They discount their already cheap prices even more by the
case lot and will beat anyone else's prices.

j.

<For most purposes, you should not buy real champagne, and you should
<spend under $10/bottle (around $8 would be good). Some brands to
<consider: Freixenet Cordon Negro, Bouvet Brut. If you think a lot of
<people will demand something better, consider one of the California
<brands, such as Domaine St Michelle, or others selling (in New England)
<for around $15/bottle.

   By "real champagne"  I presume you mean sparkling wine imported from the
Champagne region of France as opposed to sparkling wine from any other part
of the world.

Al

RE: .6

In nearly all of the civilized world except the United States of America,
sparkling wine from the Champagne region of France bearing the Appellation
Controllee designation "Champagne" is the only wine legally allowed to
call itself Champagne.  Hence "real Champagne".  If you wish, we can carry
on that debate in the PSW::WINES conference.

--PSW

><For most purposes, you should not buy real champagne, and you should
><spend under $10/bottle (around $8 would be good). Some brands to
><consider: Freixenet Cordon Negro, Bouvet Brut. If you think a lot of
><people will demand something better, consider one of the California
><brands, such as Domaine St Michelle, or others selling (in New England)
><for around $15/bottle.

>   By "real champagne"  I presume you mean sparkling wine imported from the
>Champagne region of France as opposed to sparkling wine from any other part
>of the world.
    
    
    I think that "true" champagne is any effervescent white whine made by
    "methode de (au?) champagne" versus a sparkling wine made by a
    different (easier, cheaper, faster, less subtle) method.  I'm pretty
    ignorant on the hows and whys, but I think true champagnes are
    fermented differently.  Whatever the difference, there is a definite
    taste difference.
    
    --- Gavin

    
    I think the intent of the noter in .2 was to advise against purchasing 
    a first rate French champagne to make Mimosas.  Although there is room
    for discussion, I suggest that he is correct - the orange juice would
    most certainly overpower the subtle flavors of good champagne.
    
    I also suggest that true champagne is only made in the Champagne region
    of France, but that very good sparkling wines can be made using the same
    method (Methode Champenoise) in other places.  Whether these wines
    can legally label themselves as "champagne" is a matter for
    international lawyers to sort out.
    
    Incidentally, you may have noticed that several of the top U.S.
    "champagne" makers have begun labelling their wine 'Blanc de Blancs' or
    'Blanc de Noirs', etc. rather than as 'Champagne'.  The information that
    the wine was made using the champagne method, however, still appears. 
    In France they are not even allowed to do that.  Wines are labelled
    'Mousseux' or 'Cremant' and indicate that they were made using the
    'Methode Traditionnelle'.
    
    	

    RE: Get at least 15 bottles.
    
    15 bottles (at least) for 30 people is 1/2 bottle per person (+ OJ).  Seems
    like a bit much (hope you have plenty of bathrooms).  A Case should be
    fine.  Plus a case is easy to carry and you can usually get an
    automatic 10 - 20 percent discount at places like Martignetti's (20
    percent per case I believe) Marty's and Blanchard's (10 percent per
    case I believe).
    
    RE: Good Champagne/Sparking Wine vs. less expensive stuff.
    
    Since the orange juice has the least subtle flavors of the two mixers
    your best bet is to get some alright Champagne and mix it with fresh
    squeezed orange juice.  If you guests aren't that discerning you
    could probablty just get good cartoned OJ.  The main point is invest in the
    best orange juice and not the best Champagne.  The difference in cost
    in OJ probably comes down to $.50 a quart, whereas you can easily go
    several dollars for 750 ml of Champagne without a discernable difference
    in flavor.
    
    
    				-David
    

Re "real champagne", yes, I meant the expensive stuff from the
Champagne region of France. In mimosas, it would simply be throwing
away money. In fact, unless the folks are connoisseurs, it would be
throwing away money even if they were to drink it straight, especially
when there are so many other very good sparkling wines (many made by
"methode champenoise").