Watermelon Mimosas and Remedial Bubbly

Source: letsfootlethetimeaway.tumblr.com via Joelle on Pinterest

I don't know that much about champagne, to be honest. It's really Kathy's "thing", but I do love a glass when offered and occasionally will buy a bottle on a whim. I know that Champagne is a region in France and that technically any "champagnes" that come from anywhere else are sparkling wines, not true champagne. Or so I've heard.

I know Dom Perignon is good, but I think Cristal is better? I've had the former and lo, it was good, but I've never had an occasion to "make it rain", so I've never tried that Cristal the rappers love so much.  I know Prosecco is a sparkling wine, but isn't champagne, but I see the terms use interchangeably.

Since I clearly don't know my arse from my Korbel, I thought I'd do some research and put together some links that might help. 

• Champagne 101 by AllRecipes.com
• Champagne 101 by Wilson Creek Winery (incidentally, vintners of my favorite Almond Champagne -- also, I totallly said vintner like I know what I'm talking about.)
• Champagne 101 by Martha Stewart
• Buying Champagne 101 by Wine.com
• Champagne 101 by the Swish Life

I'm certainly glad I didn't name this post Champagne 101... There are roughly 29 million results for that title... so I shall assume these cover enough of the basics.

It wouldn't be Champagne Thursday if we didn't include a recipe, so I bring you this simple, delectable morsel plucked from Pinterest, courtesy of watermelon.org:

Source: watermelon.org via Joelle on Pinterest

Watermelon Mimosa

Ingredients

• 3 cups watermelon juice (puree, strained)
• 1 1/2 cups light champagne (not Brut, but Asti or similar)

Instructions

Divide watermelon juice among 2 to 3 champagne flutes. Fill with champagne and enjoy!

I tripled this recipe because, let's not kid ourselves, 2-3 flutes is not going to be enough, especially if you have guests.  Besides, if you're going to go through all the trouble of buying a watermelon and pureeing it, you might as well do it up!  These would probably be fabulous for a spring or summer brunch and pair well with some eggs benedict or some lighter fruit crepes... mmm....