Breakfast is considered the most important meal of the day. The typical breakfast fare consists of such staples as oatmeal, bacon and eggs, pancakes, French toast and such.
I’ve often wondered why certain food groups are relegated to certain meals of the day. I for one have never followed rules. Even as a child, I preferred cake and donuts, even cold pizza a more palatable breakfast food. My mother determined that my eating something was better than eating nothing before trudging off to school. To this day, I rarely eat a conventional breakfast. I prefer biscotti with my coffee or donuts, cake or pie. Only when traveling and dining out do I touch pancakes or eggs.
Thus, why not champagne for breakfast?
I have been to brunches where mimosas are served and morning teas with champagne, Chambord liquor and blackberries.
What about Moet or Dom Perignon?
Real champagne, the only one allowed to be marketed as champagne, is fermented and carbonated from grapes grown on designated plots in the Champagne region (100 miles east of Paris) in France.
These grapes are primarily the Pinot noir, Pinot meunier and white Chardonnay varieties. Any other similar beverage is just merely sparkling wine.
The original champagne was served to royalty in the 17th Century.
Philippe, my hero in “Champagne for Breakfast” is a fan of Dom Perignon champagne. Being French, he knows the quality of a good wine and being wealthy, can afford it.
Dom Perignon was a Benedictine monk who was the cellar master at the Benedictine abbey on Hauletters during the late 1600’s and pioneered winemaking techniques. The first vintage released to the public was in 1921. The champagne is prized for the quality mix of Pinot noir and white Chardonnay grapes and its unique flavor.
Tomorrow morning, why not pop the cork on a bottle of vintage champagne?
Champagne for breakfast, anyone?