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Champagne is typically enjoyed during special occasions. Whether it's a quiet moment to celebrate a wedding anniversary or a toast given at a business reception, champagne heightens the mood of the moment with its effervescent charm and delectable flavors.

Wine is often paired with food, making the unique characteristics of a specific wine the determining main in which varietal and vintage to drink. Wine can also be an integral part of a celebration, especially wines that are aged and have character depth.

To some purists, the mixing of champagne and wine with anything is an abomination. They staunchly believe any additional ingredients ruin the spirit of a sparkling or still wine. But for cocktail lovers, especially creative bartenders, champagne and still wine is the quintessential base to mix with a number of other ingredients.

Choosing the type of champagne and wine is a critical element of making a cocktail. For sparkling wines, choose a varietal that isn't yeasty or especially fruity. Many champagne cocktails have fruit or fruit juices in the recipe. The best white wine to use for a cocktail is Semillon, which is a rich, honeyed wine that is used as a blend with sauvignon blanc. Grenache makes a great red wine for a cocktail. It is a medium-bodied, fruity wine that is primarily blended more powerful red varietals.

Always add champagne or wine last when making a cocktail. Pour the champagne or wine slowly into the glass, almost as if you are trying to layer the drink. If you must stir a champagne or wine cocktail, do so slowly and gently. Make sure to immediately serve champagne based cocktails immediately to take advantage of the crisp carbonation.

The following are some ideas for champagne and wine based cocktails. These are basic recipes that are a part of every talented bartender's repertoire. The recipes are premised on using a champagne flute for champagne cocktails and an eight ounce wine glass for wine cocktails.

Peach Bellini

One of the more refreshing champagne cocktails, this drink is perfect on a sweltering summer day.

5 ounces champagne
1/2 ounce peach schnapps
2 ounces peach puree

Champagne cocktail

6 ounces champagne
2 dashes bitters
1 bar spoon of superfine sugar
Lemon zest

Place the sugar and lemon zest at the bottom of the flute. Add bitters to soften the sugar so it can react with the lemon zest. Then pour the champagne over the lemon zest to prevent foaming. The lemon zest adds a unique touch to this classic recipe

Mimosa

A traditional brunch drink, mimosas are becoming popular with the under thirty nightclub crowd.

3 ounces champagne
3 ounces freshly squeezed orange juice

Grand mimosa

2 ounce champagne
3 ounce orange juice
ounce Grand Marnier

Kir

7 ounces Semillon wine
1 ounce Chambord

English Christmas Punch

5 ounces Grenache wine
1 ounce dark rum
1 ounce fresh brewed tea
I ounce freshly squeezed orange juice
freshly squeezed lemon juice

SOB

I inadvertently made this drink during a busy Saturday when I was working in the service bar of a national chain. I was suppose to make a Malibu and pineapple juice, with a touch of orange juice and sour mix. Without looking, I poured the ingredients into a wine glass that had two ounces of red wine (another mistake). I put the drink to the side until business slowed down. I then gave it a try and was amazed how the ingredients worked together to form a refreshing cocktail

2 ounces red wine
1 ounces Malibu Rum
2 ounces freshly squeezed orange juice
1 ounce sour mix
1 ounce pineapple juice

The best aspect of a champagne or wine cocktail is the base spirit allows for more experimentation than other alcohol varieties. And experimentation is what making cocktails is all about.

Learn more about this author, Keith Bailey.
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