I don't really know about champagne, except if it's not from Champagne, France, it ain't champagne, and if I drink it too fast, it gives me a headache. Thankfully, In Style Parties has handy tips to keep the bubbly flowing.
"If you want to splurge, buy French champagne such as Dom Perignon, Krug Grande Cuvée or Taittinger Comtes de Champagne (all at $100, but truly great). For moderately priced bottles try a sparkling wine such as Franciacorta from Italy or, from California, Schramsberg, Roederer Estate or Domaine Carneros. For a bargin, go with a sparkling crémant d'Alsace from Lucien Albrecht (France), Domaine Chandon Napa Valley or Mumm Napa blanc de blancs.
If you're mixing champagne into cocktails or punch, use sparkling wines under $15. Dry sparklers (bruts like Korbel) work best with sweet liqueurs.
To chill a bottle, place it in a ice bucket filled with equal parts ice and water for 25 min., or in the refridgerator for three to four hours. To open a bottle, remove the foil, place a napkin or dish towel on top and grip the cork. Ease it out while holding the bottom of the bottle with one hand. When pouring, hold the glass upright, pour a bit in and wait until the foam subsides, then top it off.
Count on guests drinking two to four glasses of champagne in an hour (a bottle yields six glasses)."
Check out tomorrow's D.O.W. for a few fun recipes to try on New Year's.