JANUARY 12, 2017 // 13
A STORIA
C ORNER
D ELI
Q&A // FOOD // FUN
COLUMBIA BAR
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304 37th Street | Astoria, OR 97103
503-325-7768
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Champagne Cocktail
3 8TH & L, ON THE S EAV IEW BEAC H APPROAC H
3 60-642-7880
W EDNES DAY IS BURG ER NITE
503.436.1539
www.cafesweetbasils.com
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3 13 Pa c ific Hw y, Do w n to w n Lo n g Be a c h, W A
3 60-642-5555 • w w w.hu n gryha rb o r.c o m
COM E S EE THE CHRIS TM AS V IL L AGE!
By RYAN HUME
I recently attended a
friendly poetry open mic at
WineKraft, which abuts the
rough edge of the Colum-
bia down at the south end
of the Pier 11 building. The
space is cozy and inviting
even as the choppy water
perpetually slaps against
the pilings beneath it, and
you get the sense that the
décor is as carefully curated
as the wine list.
The poetry event hap-
pens on the first Tuesday
night of every month — all
are welcome to read and/
or listen — and as 2017
was just starting, Rebecca
Kraft, the proprietress of
WineKraft, still had some
bubbly open, leftover from
the recently completed
New Year.
This classic champagne
cocktail can be made with
any of your favorite spar-
kling wines, but preferably
a Brut. Kraft uses a Gruet
Domaine Saint-Vincent, an
affordable American spar-
kling wine produced by a
transplanted French family
in Albuquerque, New Mex-
ico, an area that has a strik-
ingly similar environmental
profile to the appellation
d’origine controlee region of
Champagne, France.
The addition of the sug-
ar and the bitters enhances
rather than hides the sweet
and floral characteristics of
the sparkling wine, so make
sure that you are pouring
something you would like
to savor, which, of course,
is the whole point to begin
with.
Ingredients
Gruet Domaine
Saint-Vincent Brut or anoth-
er sparkling wine
1 sugar cube
3 to 4 dashes of aromatic
my
ing to
l
l
e
t go
ep
S
I ke son to BEE his
O for es
O
o
. D ts
MR prod i u n c . But . d ..?
.
r
.
a
fo ck p ten.
ba he lis
bitters
a Bordeaux cherry for
garnish
Directions
In a champagne flute
or cocktail glass, pour the
sparkling wine over the
sugar cube. Add the bitters
to taste and stir until the
sugar has dissolved, garnish
with the cherry, then enjoy.
—Recipe courtesy of Rebecca
Kraft, WineKraft, Astoria
I always g
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