Simple Orange Peel Garnish 1 For the orange peel garnish 1 Orange(s) Pairing knif Fruit Vegetable peeler Cutting board / nonslip surface or pad Paper towel Use a fruit vegetable peeler (I use OXO) to remove the outer layer of the orange which will be your garnish. This method helps avoiding the pif. Best if the orange is at room temperature and slightly firm. Condensation and softer skin may cause the peeler to slip and perhaps catch a finger. Peeler should be in great condition. Once you have several orange peels, place your cutting board on a non-slip surface. Use your pairing knife to trim the edges. What to do should you prepare more than you need? No biggie. Wrap your orange pieces in a damp paper towel and store in the refrigerator. Paper towel shouldn’t be too wet as the peels will become slimy. Peels will keep for a day or two. Same day use is recommended. Wash your tools after each use with soap and water. Citrus will cause the knife and peeler to become dull faster. Uniformity is best. These are the creative version. Keep the orange and use for juice. Where to buy the goods? You know peelers and glassware and stuff? Blonde Behind the Bucket Storefront. Please know I may receive compensation for eligible purchases. Thank you!
a semi classic Whiskey Sour Creating sours for a contest produces drinks like this. I stray from my usual sweet tart version. This is a slight alteration of the classic whiskey sour. Gentleman Jack the base. I add gold to a clunky lemon and a red cherry. I don’t use either in my sours, clunky or not, 90% of the time. They sure are pretty though. You will want to try this one at home. Ingredients 2 ounces of Gentleman Jack 1/2 ounce simple syrup 1/2 ounce agave 1 ounce of fresh lemon juice 2-3 dashes of angostura bitters 1 egg white from a chicken egg 1 lemon wheel 1 cherry gold leaf for the garnishes Method Place gold in a bowl of water. Look at this foam Secure your fruit garnish to the end of a bamboo skewer and place it on the gold in the water and swirl. The gold will stick. Separate the yolk from the whites. Add the whites to the mixing tin. Save the yolk for something else or toss. Up to you. Remove the coils from the Hawthorne strainer. Dry shake the whites first. Add all other wet ingredients. Dry shake some more. Add ice. Shake some more. You can double fine strain the cocktail. I don’t. Strain over ice in a bucket glass. Squeeze a bit of lemon over the settled cocktail from the rest of that lemon. A couple of dashes of angostura bitters for the stirring. Add your gold lemon and cherry. That’s it. Creamy, smooth sour. Glass: bucket glass Garnish: gold lemon wheel and cherry Cheers! Please drink responsibly Where to buy the goods and stuff? You know glassware, jars of cherries, strainers and pre made egg white foams because you can’t be bothered? Blonde Behind the Bucket Storefront of course! Please know I may receive compensation for eligible purchases. Thank you!
C’est Bon Mocktail Reviewing photos for this post makes me want to dive into this mocktail and ride and ice cube similar to a Beth Haeckel original the more I look at them. And speak French. Doesn’t everything sound better in French anyway? Comment dit-on beautiful thought provoking tasty mocktail in French? à votre santé! 2 ounces of house made grenadine 1 tablespoonful of rose water 2 ounces of Pellegrino sparkling water 2, maybe 3 ounces if you have room in the glass of butterfly pea tea Method Add ice to your bucket glass of choice. Start with grenadine. Add Rose water. Then add sparkling water. Here comes the good part, all ingredients are good but this is my first time using this one. Add the beautiful vibrant blue tea. Top with dried butterfly pea flower buds. Admire before stirring to enjoy. Glass: bucket glass Garnish: 3 or 4 butterfly pea flower dried flowers Where To Buy: Blonde Behind the Bucket Amazon Storefront I may receive commissions for eligible purchases
Tatum’s Whiskey Sweet Tart Sour I took a few sips of the first drink while photographing the second one I photographed a couple of these while testing presentations of the same drink. Let me know what you think and which presentation you went with! It’s a goodie! I make a ton of these behind the bar! Tatum’s Whiskey Sweet Tart Sour 1 egg white from a chicken egg 2 ounces of whiskey 1/2 ounce agave 1/2 ounce of simple syrup 1/2 ounce of fresh lime juice 1/2 ounce of fresh lemon juice 2 dashes of cream of tartar Dash of pink salt 6-8 dashes of angostura bitters for the swirl gold leaf for the garnish Method Mix white granulated sugar with water in a 1:1 ratio. It should last for about a week in the refrigerator when stored in an airtight container. For the citrus:Use fresh lemon and lime juice.Squeeze the juice of lemons and limes into separate containers. Place your glass in the freezer to chill. Add two dashes of cream of tartar to the mixing tin. Crack the egg and separate the whites from the yolk. Save the yolk for pudding or cake. Add the whites to the tin with the cream of tartar. Remove the coils from the Hawthorne strainer and add them to the mixing tin as well. This will be a dry shake. Shake the egg whites and cream of tartar with the coil for about twenty seconds. The mixing tins stick together better when chilled, so keep this in mind while shaking. Some of the whites may escape and end up on your clothes, floor, or in your hair if you have hair. Then add the remaining ingredients. Dry shake for another twenty seconds. Add ice. Kold draft ice is my favorite as it doesn’t dilute the cocktail as much as some ice will. Keep this in mind while shaking. The tins should be cold when you finish shaking. You can remove the coil and refasten it to your strainer or leave it inside (it can get messy) and use another strainer to strain your cocktail into the glass. Once the drink is in the glass, let it sit for a moment. The foam will stiffen. Add angostura bitters dashes using a dasher or dropper, and use a toothpick or bamboo skewer to swirl. I add gold. Toothpicks are a great tool to use when working with gold. Why gold? Uhm, who doesn’t like a little glamour? Bar Chef Note: Lemon juice curdles the egg, and many use a fine mesh strainer to double strain. I do not. Also, I use SLO gold sheets here. There are also gold flake shakers available at Pastry Chefs Boutiques. Glass: coupe glass Crate & Barrel Garnish: angostura bitters and gold flakes Where to buy some stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you. Please drink responsibly and be of the legal drinking age.
Mango Mango Pistachio Mango mango pistachio Mango mango pistachio Mango Mango Pistachio 1 1/2 cups of frozen mangoes chunks 1 cup of unsweetened vanilla almond milk 1 scoop of Agent Nateur holi (mane) collagean powder 5 tablespoons of hulled hemp seeds 2 tablespoons of ground pistachio and some for the rim 1 tablespoon of date syrup 1/4 teaspoon ground cardamom 1/8 teaspoon of ground ginger 1 tablespoon of avocado oil Method Add all ingredients to a blending machine and blend until smooth Rim glass with date syrup and coat with ground pistachio Garnish: ground pistachios powder Glass: bucket glass Where to buy the goods and stuff? Blonde Behind the Bucket Storefront of course! Please know I may receive commissions from edible purchases.
Ruinart Rosé Champagne 375ml This wine is pink and sparkling. This wine has a floral, fruity nose. This wine is red berries. This wine is crisp with bright mineral character. This wine is delicate and vibrant. This wine is champagne. This wine is specifically Ruinart Rosé Champagne. This wine is. This bottle is in a smaller format, measuring 375ml. This size bottle is equivalent to about two and a half glasses. Smaller format wines tend to age faster and are typically brighter and crisper. This wine is predominantly made from Pinot Noir grapes. It was gifted to me with the agreement that if I opened the bottle to pour a single glass, I would take the remainder home. This wine does not disappoint. This wine pairs with shellfish, cheeses (cow and vegan), pork pâte, salads and chocolate mousse and ganache desserts. This wine retails for about $50 USD retail. Drink now. Ruinart is one of the oldest Champagne houses in the world, founded in 1729 in Reims, France. Ruinart has a rich history and has been associated with art and culture throughout the years. The house has collaborated with renowned artists to create unique and artistic packaging for their Champagnes, reflecting their commitment to craftsmanship and creativity. Find out more from their website and social media accounts. Where to buy stemware, champagne toppers, ice buckets and stuffs? Blonde Behind the Bucket Storefront of course. Please know I will receive commissions on all eligible purchases.
Springtime In A Glass Springtime In A Glass I don’t know about you, but I am ready for a little Spring, linen wardrobe, later sunsets, tulips, daffodils, green peas, kite flying, and more of my Springtime In A Glass. Before we get to the recipe, here is a little bit about some of the ingredients included. What is St. Germain elderflower liqueur? St. Germain elderflower liqueur is a popular French liqueur made from elderflower blossoms. It has a delicate floral and slightly sweet flavor, making it a versatile ingredient in cocktails and mixed drinks. Yes, even mock-tails. What is rose water? It is a flavored water made by steeping rose petals in water. It is commonly used in cooking, baking, and skincare products for its delicate floral aroma and flavor. Rose water adds a subtle floral note to dishes and can also be used as a natural fragrance or toner for the skin. And, of course, cocktails. Lastly, what’s the difference between liquor and liqueur you ask? Mainly the production process and the strength of the liquid as a result. Liquor, also known as spirits, refers to distilled alcoholic beverages that are typically made from grains or fruits. Examples of liquor include vodka, whiskey, rum, and gin. Liquor is distilled to increase its alcohol content and is often enjoyed neat or in cocktails. On the other hand, liqueur is a sweetened and flavored distilled spirit that is often lower in alcohol content compared to liquor. Liqueurs are made by infusing fruits, herbs, spices, or other flavorings into a base spirit such as brandy or rum. In St. Germain’s case, elderflowers. Liqueurs are known for their variety of flavors and are commonly used in cocktails and desserts for their unique taste profiles. Other examples of liqueurs include Grand Marnier, Kahlua, and Amaretto. Springtime In A Glass Ingredients 1 oz St Germain Elderflower liqueur Bar spoon to 1/4 oz of freshly squeezed lime juice (double strain to remove the pulp optional) Bar spoon to 1/4 oz of honey syrup 3-5 dashes of rose water Champagne *optional a couple of tiny drops of orange bitters **Equal parts lime juice to honey syrup; the quantity depends on the desired level of sweetness Method For the honey syrup To make honey syrup using a 3:1 ratio of honey to water, follow these steps: Ingredients: 3/4 cup honey 1/4 cup water Instructions: In a small saucepan, combine the honey and water Heat the mixture over low heat, stirring constantly until the honey is fully dissolved into the water Remove the saucepan from the heat and let the honey syrup cool to room temperature Transfer the honey syrup to a clean jar or bottle for storage Store the honey syrup in the refrigerator for up to two weeks For the drink Add all ingredients, except the champagne, to a shaker with some ice. Shake gently to blend without watering down the mixture. Pour into flute stemware. Top with your choice of champagne. For a more delicate flavor, consider using Ruinart Blanc de Blanc. For a bolder taste and texture, opt for a Pinot Noir-forward Veuve Clicquot. Express a lemon and orange peel over the drink and garnish with a channel-cut lemon peel and a lavender (or any color) edible viola flower on top. iPhone photo on marble bar Cheers! Please enjoy responsibly under the legal drinking age. This photo taken by me in Paris has nothing to do with the actual St. Germain liqueur. #TatumsTinyKitchen Where to buy stemware and stuff for squeezing those fresh limes and jiggers for accuracy? Blonde Behind the Bucket Storefront *please know I may receive commissions from eligible purchases. Thank you Thank you.
My Limeade Limeade They say the perfect lemonade has a pH of 2.7, a lesson from a class I probably need to retake. But what about our friends, the limes? And what is the key difference between limes and lemons besides their coloring? Well, limes tend to be more tart and bitter, while lemons are more sour and acidic. In fact, the more you shake limes in preparing cocktails, the drink can often become more bitter as a result. Why limeade, you ask? Today, I only have limes on hand but want lemonade. So… No matter your preferred acidity level in the “ades,” you must try this one – my limeade! You can extract lime juice in several ways: muddling, juicing, or using a hand-held squeezer. Use a jar with a lid or mixing tins for shaking. I choose muddling and mixing tins for this one. I chose demerara sugar because it contains a small amount of molasses, offering slightly more complexity. If you use white granulated sugar, turbinado, or flavored sugar, your limeade will still turn out just fine. Bar Chef Notes: Roll room temperature limes before cutting them to maximize the amount of juice extracted. My Limeade Ingredients: 4 whole limes 2-3 tablespoons of demerara sugar for more tart and 1/2 oz for more sweetness touch of cinnamon for good luck? 2 cups of water Method: 1. Wash and cut the limes into small pieces to make muddling easier. Begin by muddling the limes in a jar or mixing tin to release their juices. Careful if you use a jar when mussing as it’s glass. 2. Add the demerara sugar to the muddled limes and continue to muddle until the sugar is dissolved and well combined with the lime juice. It’s okay if there is some sugar granules. 3. Pour in the water and give the mixture a good shake to ensure all the ingredients are well mixed. 4. Strain the limeade mixture through a fine mesh strainer to remove any pulp or seeds, if you want to. You can garbage dump all the muddled limes if you like. I vote leave out the muddled limes for this one. 5. Taste the limeade and adjust the sweetness level by adding more sugar if desired. 6. Serve the limeade over ice and garnish with a slice (or several in my case) of lime for a refreshing, sweet but not too sweet and tangy drink. Cheers! Bar Chef Notes: Adding a touch of ground cinnamon to the simple syrup provides a hint of warmth and…wait, what? It’s optional, of course. Where to buy the goods? Bucket glasses, muddlers, cutting boards, pH strips and stuff? Blonde Behind the Bucket Storefront of course. Please know that I may receive commissions from eligible purchases. Thank you so much! Outtake iPhone photo
Double Rum Mojito The Mojito is a Cuban classic that has withstood the test of time. This refreshing libation dates back to a long time ago. Artists and writers alike have been known to consume this cool crisp bright and refreshing drink. Rum is an alcohol made from molasses and/or sugarcane and distilled water. It isn’t designated to one origin to be called rum, and as a result, can be made anywhere. Many notable locations for rum production include the Dominican Republic, Haiti, Nicaragua, India, Panama, and Barbados, among others. Interestingly, much of the rum is also produced in the United States of America, particularly Florida and Puerto Rico. Ron Zacapa 23 used in this recipe is born in Guatemala. Double Rum Mojito Ingredients 8-10 fresh mint leaves for the muddled and 1 or 2 mint sprigs to garnish 2 ounces of Bacardi white rum and a splash 1 ounce of fresh squeezed lime juice 1/2 ounce of Demerara sugar simple syrup 1-2 ounces of club soda to top 1/4 ounce of Ron Zacapa 23 Centenario Rum final final top Lime wheels for the garnish Mojito Method For the Demerara syrup Add 1/2 cup of sugar to 1/2 cup of water in a saucepan. Bring to a boil, stirring occasionally. Once the sugar is dissolved, remove from the heat and let it cool before adding it to the cocktail. The syrup can be stored for up to three weeks in a sealed airtight container in the refrigerator. Don’t forget to label and date it for reference. Muddle the mint leaves with two to three turns of a muddler, being careful not to over-muddle. Add the wet ingredients, then the ice. Shake and add all ingredients (also known as garbage dump), including the ice, into a Collins glass. Top with club soda and finish with dark rum. Spank the mint to warm it up – place the mint in the palm of one hand and spank it with the other hand. Then, place the warmish mint sprig in the glass. Arrange lime wheels on top next to the mint sprigs prettily, you know photo worthy. Glass: Collins glass Garnish: two thin slices limes wheels and mint sprigs Bar Chef notes: need a similar mocktail? Click here⬅️ Cheers! Isn’t it pretty. If mint looks like this, please don’t use. I thought it worth the photo speaking of photo worthy. Please drink responsibly Where to buy the goods? You mixing tins, strainers, glassware and stuffs? Blonde Behind the Bucket Storefront, of course. I may earn commissions from eligible purchases. The page linked here has ingredients glassware some equipment and tools. There are other lists in category order should you need more information please let me know in the comment section below. Thank you.
Laurent-Perrier Champagne My questions are first and the answers from Laurent-Perrier are in red. All photographs taken by me. I read for Grand Siècle three years are selected. One for structure, one for finesse and one for freshness. Could you please explain a little bit about each of these characteristics? What does good structure for champagne mean? Finesse and freshness? how much of each and which grapes carry each characteristic that may go into this wine? All Pinot Noir and Chardonnay grapes are Grand Cru and are selected from certain parcels within the vineyards that are known to match Laurent-Perrier’s style. But in certain vintages, one particular style characteristic may be more accentuated. When blending the three vintages for Grand Siecle, we choose one vintage that favors structure, one for finesse, and one for freshness. Structure refers to the balance of acidity of the wine and relates to its ability to age for an extended period in our cellars, and even after disgorging. Finesse underlines the delicateness and elegance, as well as the complexity of aromas. Freshness describes the vibrancy of the wine that even after long ageing ensures that it’s still lively on the palate and on the nose. If you could serve any style from your portfolio to anyone, which would it be, who would you choose and what would you want to eat with this style? We would serve our Grand Siècle to Charles De Gaulle. He helped the Laurent-Perrier House choose the name of the wine, so it is only fitting that we share a glass with him! We would pair the champagne with a forest truffle chicken. How did it all begin for the Laurent Perrier house? It is a long 200 years old story. Please see all details at: See details on LP website after this interview read. While drinking a glass of Laurent Perrier, of course. https://www.laurent-perrier.com/en/the-house/origins/birth/ Please describe a bit about the style of champagne in your portfolios.. While all our champagnes are different, they are all crafted in line with our House style of freshness and elegance. How many bubbles are in a glass of Laurent Perrier? Roughly one million, although we’ve never counted. We’ve never been able to keep ourselves from drinking the glass of LP long enough to count… Approximately, how many calories per glass of champagne? It depends of the style of the champagne- it can vary from 60 for our Ultra Brut to 150 calories for our Demi-Sec. Most glasses of champagne, like LP Rosé, have about 100. What does Brut mean? It describes the sugar level in the wine. Namely, the added sugar has to be between 6 and 12 grams of sugar per liter. Why is rose champagne more expensive than brut? That really depends – every champagne House makes its Rosé differently. At Laurent-Perrier we make our Rosé through a maceration process, using only Grand Cru Pinot Noir grapes. We also age our Rosé for a minimum of 5 years in the bottle, even though the legal minimum is only 15 months. What is the most popular champagne in your house? Our La Cuvée Brut NV is the most popular but our Rosé is catching up! Who is your biggest competitor? One in your house and/or from another company? We have different competitors for each of our champagnes. They vary categorically. How many grapes does it take (approximately) to make one bottle of champagne? It varies- between 350 and 500 grapes. How long does it take to make one bottle of champagne? It depends of the style, and champagne House but at Laurent-Perrier it takes us between 3 and 15 years to have a fully aged, ready to drink champagne, that embodies the style and quality of the House. Please describe each grape and flavor profile of each usually found in champagne. Who and how were these grapes decided? Most champagnes use exclusively Chardonnay, Pinot Noir and Meunier. They all have different flavor profiles depending of where they are sourced. Generally speaking Chardonnay will bring acidity and structure, Pinot Noir strength and body while Meunier will add fruitiness in the short term. What is a blanc de blanc? It is a champagne made exclusively from white grapes. What does cru mean? A cru is a vineyard within a village in Champagne. What does Grand Cru mean? Grand Cru refers to the highest classified vineyards rated 100% quality on the historical scale used in Champagne called the “echelle des crus”. How do you ferment your champagne? Steel? Oak barrels? We use only in stainless steel tanks! We were actually one of the first Houses to introduce stainless steel to the region. It guarantees a fresh, clean, and vibrant champagne that allows the flavors of the grapes – not of the barrel – to shine through. What is malolactic conversion? It is a natural process that transforms malic acid into lactic acid. It brings creaminess to the wine. Do you get the same quality of wine from a split bottle of champagne as a magnum? It depends of the House. At Laurent-Perrier the wine in splits are first aged in magnums and then transferred into the splits and finished in a screwcap. The quality is almost completely retained. Are your bottles riddled by hand or by machine? Both. If by machine, when and why did this start? We use gyropalettes for certain of our champagnes as they are safer, and more precise. These have been the standard in champagne for decades. What does it mean if a champagne is vintage? It means that the wine has to come from grapes harvested the same year. For example, a vintage 2008 will only have grapes that were picked in 2008. How many do you have? Only one at a given time. We are launching our new vintage 2008 very soon. Do you have designated champagne tasters to see the process of each style? Who are they, if yes? We have plenty on our wine making team. We cannot share their names. However the person in charge of this process is our Chef de Cave, Michel Fauconnet. He has been with us since 1973 so he really knows what to look for when he tastes. What does the term dosage mean? It refers to the amount of sugar added after disgorgement. What does appellation signify on a champagne label? It refers to the area in which the grapes were grown, how they were grown, and how the grapes were made into wine. Each appellation has its own set of strict regulations regarding these processes. For example, in the appellation of Champagne, all grapes must be hand harvested and no irrigation is allowed. What is Millard reaction? It is a reaction within each bottle of champagne that gives wine flavors of toast and vanilla. This only occurs after many years of cellar aging on the lees. Where do you get your grapes? Do you grow your own? We own vineyards that supply 10% of the grapes we need to make our champagnes. We buy the rest from Champagne growers with whom we have long term partnerships. How do you organize your wine while processing? Village? We organize it by grape, cru and vintage. What makes champagne, champagne? It can’t be champagne if it’s not from Champagne, right? And then the method for production is also very specific, right?Method traditional. Will you please explain? That’s exactly right! For a wine to be called “Champagne” it has to be made from Champagne grapes in the methode champenoise. What is traditional method? The traditional method is the way all champagnes have to be made. It is very complex and lengthy but it guarantees the best quality of wine. The term “methode champenoise” can only be used by champagne producers while the term “traditional method” can be used by any sparkling wine following the specific rules of champagne. How does this method differ from other sparkling wines like Jura, Cava, Crémant, Prosecco, etc? The key difference in methode champenoise is that secondary fermentation – when the champagne gets it bubble – must occur in the bottle in which the champagne is sold. That’s different from, say, prosecco, which gets bubbly in a giant tank and is then transferred to bottles. Cava uses methode champenoise; for Jura it depends on the specific wine. What are other rules of making champagne? Every step of the winemaking and grapegrowing process, from planting, to pressing and aging and everything in between. How long have some of these rules been in place? Champagne became an AOC in 1936. That was the first time the entire region adopted a large body of rules. Who decides these rules? These rules of wine making? The appellation of Champagne is governed by two organizations: the INAO and the CIVC. What is the reason or occasions of traditional sabering? It is a fun (and dangerous) way to open a bottle of champagne. It originates from the Napoleonic armies. Should your champagne be store on its side or stand up? Always lying down, in a cool, dry, shaded area. Does the shape of the bottle matter for the style of champagne? Color of the bottle? They do not. Most champagne producers will use a dark green glass bottle to protect the wine from the sun. Clear glass risks damaging the wine inside. Do bubbles, texture decrease over time? Over time, bubbles refine, texture evolves. What is the temperature for making champagne? Not sure what you mean by this – there are different temperatures at different points of the production process. What is the ideal temperature for storing champagne ? It depends on the champagne but generally between 50 and 54 degrees Fahrenheit. The most important thing is that the temperature remains consistent. What is the ideal temperature for serving champagne? It depends on the champagne but generally between 46 and 50 degrees Fahrenheit. Do you add any liqueur to your final fermentation process? We had a liqueur de tirage to stimulate a secondary fermentation. We then add a liqueur d’expedition which contains the dosage. Please explain the macération process for your wines? Rosé in Champagne is made by assemblage (adding still red wine), saignée (using only free-run juice), or maceration. Laurent-Perrier follows its own maceration technique: 1. Pinot Noir from 10 grand crus is harvested by hand into small baskets and brought to our press house in Tours-sur-Marne used exclusively for Rosé. 2. The grapes are hand-sorted and then placed in a destemmer which separates each berry from the grape cluster. This is unusual as the vast majority of grapes in Champagne are whole-cluster pressed. 3. The grape berries are placed in a stainless steel maceration vat. Only grape berries picked at the same time from the same cru are placed in the vat. 4. Temperature-controlled maceration (cold soak) takes place for 48-72 hours, with free-run juice being pumped over the cap every 8 hours. 5. After maceration, the free-run juice is removed from the vat and placed in a fermentation tank. 6. After primary fermentation is complete, base wines are selected for the final blend. LP uses this maceration process for our Rosé because it results in maximum aromatic intensity, vivacity, and freshness as well as our intense and distinctive deep pink color. What foods pair best with champagne? It depends vastly on the champagne style and house. Below three specific Laurent-Perrier pairings: -La Cuvée Brut NV with every day food like cheese risottos, broccoli pasta etc. -Cuvée Rosé with salmon, duck, Asian dishes or pizza. -Grand Siècle with elevated dishes such as truffled chicken, caviar or delicate white fish. The cuvée rose is crafted for fragrance not color. Could you please explain what that means? This means that we do not make our Rosé to look pink- rather we make it to match a particular taste and it turns pink in the process. Others just add red wine to their champagne for the color. What is one thing about your brand you would like us to know that isn’t on your website? We are the largest female run and family run house in Champagne! How do you hire your staff? We hire our staff based on their skill set, and propensity to adhere to Laurent-Perrier’s culture of quality and honesty. How do you hire workers for picking? What type of fertilizer is used? We hire seasonal workers every harvest that are specialized in picking grapes. We use a very low amount of fertilizers and they are all natural. How often are your wines checked? Every day. How many bottles are usually in your cellars at one time? Several million bottles. What type/wattage of lightbulbs are used in your cellars? We use sodium lighting in the cellars when needed so as to not damage our wines. What is an optimal beyond perfect conditions for producing champagne? The Champagne region’s climate, soil and grapes – essentially, our terroir. A long mild growing season with lots of sun helps too. Do you have a comment on the latest claim that champagne is good for preventing diseases like Alzheimer’s? It has not yet been scientifically proven. We’ll leave the research to the capable scientists. Please confirm that champagne is lower case and the region is upper case when being used in the middle of a sentence? Confirmed – that is what we prefer, however most people use their own rules. Until everyone understands that Champagne only comes from Champagne, we prefer the proper noun capitalization. Ideally, what is the best glass for serving champagne? Coupe? White wine? Tulip shape glass is ideal to concentrate the aromas. Why do so many people drink in flutes? When did that come about for champagne? Flutes became popular in the 18th century. They are popular as they are only used for champagne and retain as many bubbles as possible. Cheers! all photos in this post by Tatum Barnes