"pops for champagne" news and stories

Wine bars are often chosen for their ambiance and menu (Is it a place to be seen? How are the small plates?). I've found a few that -- while the ambiance and food are great -- are set apart because they hone in on specific wine-growing regions or grape varietals.

Consider a visit to one of these wine bars a quick 101 lesson in one type of wine.

French Champagne is the name of the game at Pops for Champagne in Chicago. In a single visit you can sip a virtual voyage around France. Only half or full bottles are available (no wines by the glass) but that might be all the more reason to round up a few friends and assemble a casual tasting at Pops. A few unusual wines grabbed my attention, such as August Hill Winery Fronterac Rosé (Illinois, $42); under the "Sparkling Rose" category are a few non-French producers. The Magnum-sized bottle of 1990 Jacquesson Avize Grand Cru Dégorgement Tardif ($1,250) also stood out. Other producers represented include Bollinger, Krug, Gaston Chiquet, Michel Arnauld et Fils and H. Billiot Fils. Artisan cheeses from Oregon, Wisconsin and Vermont are on the food menu, as are items like house-made pickles, smoked almonds, chocolate ganache cake, charcuterie platters, oysters, caviar, foie gras and fries with a side of garlic-herb butter.Consider this a good place to learn about what pairs well with Champagne.

If you're planning to toast a special someone tonight, try adding a little chic pizzazz to the old bubbly with one of these recipes from trendy Chicago restaurant Pops for Champagne wine director Craig Cooper. The High Sage Cocktail looks delish to me.

Framboise Cocktail
1. Combine Sugar Cube, a splash of Orange Bitters (soak the sugar cube), 1 oz. of Pasquet Marie-Framboise
2. Fill Champagne flute with sparkling wine
3. Garnish with Orange twist

High Sage Cocktail
1. Combine 1.5 ounces of Hendrick's gin, 1 ounce of sage-infused simple syrup, and ice in a shaker tin
2. Shake and strain over ice in a Highball glass.
3. Fill with Prosecco, 3 to 5 ounces depending on size of glass
4. Stir gently
5. Garnish with cucumber slices and a sage sprig.

Sage-simple syrup:
Combine equal parts sugar and water and bring to boil, lower heat, toss in a few sprigs of sage, then reduce by a third to a half until you get a syrup consistency. It should have a pale green-gold color.

Celestial Fizz Cocktail
1. Combine 1.5 oz. Francois Peyrot Cognac, ¼ oz. Grand Marnier and 1 oz. of fresh Cranberry Juice
2. Top with sparkling wine
3. Garnish with Lemon wheel