A little Champagne to get the holiday meal off to a sparkling start.
Still, once in a while, especially as the end-of-the-year holidays approach, someone will have a sale on actual Champagne, so I stock up. And on Thursday, the US's Thanksgiving holiday, I opened one as our apéritif. It's a brut, or dry, variety, made with the traditional three grapes of Champagne: pinot noir, pinot meunier, and chardonnay. I also drank it with our first course of foie gras and preserved figs.
The glass is one I got in California when we lived in the Silicon Valley city of Sunnyvale. It was 1994 and the twentieth edition of the city's annual Art and Wine Festival. We had two of these, but one of them broke along the way. I'm still using this one twenty-two years later.