European Stars And Stripes (Newspaper) - December 28, 1985, Darmstadt, Hesse                                Page 16 the stars and stripes saturday december 28, 1985 the Art of Holiday pop by John m. Leighty United press International it May have become a tradition bul sending Champagne Cork shooting to Iho coiling is the wrong Way to enjoy a Boutte of bubbly during the holidays. The Cork should come out with n discreet sigh. Not a boisterous  said poll Hajovsky spokeswoman at domains Chandon one of most prestigious makers of sparkling wines in Northern California s Napa Valley. The bubbles and wine Are lost by popping a Cork she said the Best method is to place a Towel of Napkin Over the bottle s head unwind and remove the wire Hood till the bottle away at a 45-Degreo Angle and Wisl the bottle not the Cork. Although like most wines the Best thing to do Wilh an open bottle of bubbly is to finish it f. Korbel Bros., the nation s oldest producer of Premium champagnes established in 1882, has developed a re closure Cap Hinl has become a Papular gift item for $3.50 you can now record a Champagne bottle and have it three Days  said Michelle Hunter spokeswoman at the Guerneville. Calil. Enterprise. To also have a very aggressive restaurant by the Glass program where a variety of Tine champagnes can be uttered customers because of the record my  Hunter said the annual growth Rale Lor Premium champagnes has been Over 10 percent Lor the past thro years. I think this growth can be allot ruled to the consumer s interest in lighter beverages and foods plus the fact that people no longer View Champagne is something they Only drink at a special  she said one of our favorite comments is Champagne make any occasion  at the Hanns Kornell Champagne cellars in is. Helena calif., Ted Gall shipping director of the winery. Said a dessert Type Champagne called Muscat Alexandria is being introduced this Winter. It s a Sweet Champagne bul drier than usual for this Lypo of  he said. We feel it will be a delightful Champagne for the Holiday season. You take these marketing opportunities this time of the  Gall said Kornell is More Quality than Quantity oriented and gave some hints on How a consumer can test for a Good Champagne. A real Good Champagne should be dry and have a Crisp table. It should have a Clear Straw color and the bubbles should be Small. They should Rise slowly to the surface indicating a Good marriage with the wine it has been aged with for a number of years. You Don t want the wine dark in color which indicates  Domaine Chandon Korbel and Kornell All use the traditional methods Champenois developed by Dom Pennon in the late 17th Century and where the sparkling wine is blended fermented aged and popping fhe Champagne Cork Loset bubbles and wine. Hipped in the same Bott e the consumer buys it in. The also do about one third of their business during the thanksgiving to new year s Holiday period. According to the California wine Institute consumption of sparkling wines in the United states reached 28.4 million Gallons in 1984 and has had an annual compounded growth rate of 7.2 percent since 1979. Making it a healthy Industry. At Domaine Chandon.  Are Given a tree user s guide to sparkling wines which spells out some things not to do when faced Wilh a Good bottle of Champagne. For instance it s technically called sparkling wine and not Champagne the latter term being reserved for that Region of France that pioneered the drink. Other things not to do include Don t stir a Glass of sparkling wine with a swizzle stick. Thai disperse the wine s Aroma and its bubbles. Don t smash a bottle of Premium sparkling wine against a ship about to be launched. Drink the Good stuff. Don i sip bubbly from a Saucer shaped Glass a tradition that started when Marie Antoinette insisted in having a Glass formed in the shape o her own breast. A Tulip shaped Glass is Best Lor capturing the bouquet of the wine. And the Booklet warns Don t pop the Champagne Cork at a roomful of guests sparkling snacks t he chef at f. Korbel Bros. California biggest seller of Premium sparkling  come up Wilh some tasty appetizers to enjoy with bottles of bubbly this Holiday sea son. Sheryl Benesch says her recipes were developed to complement the Light Champagne taste buds. Here Are some of her  Loi a Iny Brandy or sparkling wines to create spirited appetizers for festive Occas Sions. Each recipe serves eight. Sauteed mushrooms % Pound mushrooms washed and trimmed 1 Slick Butler 3 cloves garlic pressed 1 Teaspoon thyme 2 Tablespoons minced shallots / cup dry Sherry 2 Tablespoons Brandy Salt to taste melt butter in  pan a id whole mushrooms shallots garlic and thyme hts lieu Orpi High . Toss ing frequently for three rim its balt to taste. Add Sii Orry and Brandy reduce  to Low Cook five min stir. Serve on warm Platter with chopped Parsley caviar endive 24 endive leave 6 cups sour Cream 1 ounce caviar Wash and Pat dry endive leaves. Place a Dollop of sour Cream at the base of each endive Leal. Top Wanh approximately Teaspoon caviar. Parmesan onion Toast 1 of sliced French bread 3 onions sliced into rings i cup Olive Oil 1 Clove of garlic minced cup grated Parmesan cheese using a cookie Culler Cut rounds from sliced bread. Place on cookie Sheet Toast one Side under broiler meanwhile saute sliced onions Wilh garlic in Olive Oil until Golden. Place bread rounds unto asted Side up. On cookie Sheet lop each round with sauteed onions Sprinkle with the cheese and Biol until Golden Brown