I tore these words out of Food & Wine Magazine a few years ago because they really struck a chord with me.
They’re from Mark Eberwein, former Director of Food and Beverage at St. Regis Deer Valley in Park City, Utah. Food & Wine Magazine named Eberwein one of their Top Sommeliers of 2011, and I believe he is currently the head of W Hotels in Los Angeles.
Whenever I open a bottle of Bubbles, I think about these words. Because Champagne really does go with everything . . . from potato chips to Tuesday.
Well, everything except chocolate cake. That was an abomination.
Salud!
The Armchair Sommelier 
Yeah. You kind of have to have milk with chocolate cake. Although maybe we’re just using the wrong recipe…. Who’s up for fsome experiments?
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I’m always up for experiments of the wine kind . . . !
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Ignore the typo, I was getting excited….
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Champagne is exciting stuff . . . 😉!
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If you put cherries in the chocolate cake and frost it with whipped cream, you’ll be good to go with the bubbly, I think.
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Mmmm . . . cherries! Still waiting for the first of the Rainier cherries to show up on the east coast. Either that, or I’ve completely missed the Rainier window. Salud!
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Oh yes, yes, yes. I’m officially in my bubbly phase. Love the quote! I’ve gotta go drink something now… Sante!
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My bubbly phase seems to be a continuous loop . . . 😊! Salud!!
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