Ward on Wine Burnt Bread to the New Year!

By Mike Ward

Shakespeare’s character Falstaff said “Go fetch me a quart of sack; put a toast in ’t”. The concept of toasting started with the Roman’s putting burnt bread in wine. Wine in general didn’t really taste that great in Roman times, so masking the flavors with burnt bread was common. Throughout the centuries the act of toasting came to be connected to a celebration, an event, enjoying wine with family and friends and that’s what we do on New Year’s Eve. Opening a Champagne with a “pop” signals to everyone within earshot that the party has begun, there’s no better way to usher in a new year. Champagne or sparkling wine should be properly chilled, opened with care and poured into flute shaped glasses to retain the bubbles. The toast should be meaningful, “Here’s to the possibilities of a new year of drinking great wine with great friends”, something like that. The wine should have bubbles, anything from true Champagne like Taittinger Brut La Francaise, to California sparkling like Schramsberg Blanc de Blanc or a Spanish Cava like Segura Viudas Heredad. Any of these, or the millions of other sparklers will help you say goodbye to last year, and hello to a new year of hope, opportunities and more wine.
Cheers!!