Great news for fans of bubbly, a growing body of evidence suggests Champagne is good for you. Scientists have revealed that a glass or two of Champagne can have a range of wonderful health benefits. They have discovered that champagne is crammed with polyphenols. These plant chemicals are believed to widen the blood vessels. This in turn eases the strain on the heart. Imbibing Champagne is also associated with improved memory.
Dr F Drouard, author of The Healing Power of Champagne credits the fizz as a cure for a number of ailments including low libido, insomnia, obesity and appetite loss.
Champagne has of course a long history of use in cooking. The first French cookbook by Viandier of Taillevent included champagne based sauce for serving with fish. Champagne as an ingredient features in recipe books and historical accounts since the 17th Century.
The welcome news for devotees of fizz is that the health benefits associated with drinking an occasional glass are also found in food cooked with champagne added. Zero fat is added to the receipe by adding champagne. Food cooked with champagne is packed full of antioxidants such as polyphenols and contains high amounts of other phenolic compounds, such as caffeic acid and tyrosol. Most of the alcohol in wine is eliminated in the cooking process.
Any recipe which calls for white wine can be given the deluxe treatment by using sparkling instead. Using champagne in your recipes is a great way to use up any leftover sparkling wine from the festive season. Like any other wine it is useable for a week after it has been opened. After this time it sadly turns to vinegar. In fact because its high in natural acidity sparkling wines do tend to survive better than other whites when opened. When cooking with sparkling wine or champagne its’ best to avoid anything other than a Brut or very dry wine to get around too much sugar which is not desirable in cooking. For a really healthy food swap, substitute Champagne or sparkling wine in any recipe that calls for sherry or Marsala.
Champagne combines especially well with fish, chicken and asparagus. It can be used in savory dishes and desserts. It makes an excellent addition to a sauce, marinade or vinaigrette. It adds great depth to any dish and finishes any meal with great elegance.
For an extra special Thanksgiving turkey that is juicy and succulent try this recipe. This is a wonderfully indulgent way to prepare the traditional turkey and guarantees that the meat will be moist and full of flavor.
Get your morning fiber hit and some of your five a day with a healthy and great start to any day, try this granola with sparkling fruit.
For a classic take on the champagne and fish pairing you will love Salmon poached in Champagne with capers. This characteristic fish dish includes no added fat . The only fat the recipe contains is the health giving fats of the fish oils.
Champagne is a distinct ingredient that adds flavor and enhances any recipe.