My love of champagne is well documented here in my blog.

I think there’s no time of year when sparkling wines aren’t in season – don’t just save it for a special occasion! Sparkling wines make a great summer sipper, and you can find a wide range of price points, from under $10 to big boy splurges.

I’ve got bubbly on the brain because I’ll be pouring champagne floats on Saturday, June 6, at Raley’s Grape Escape in Sacramento. (I hope to see you there – let me know if you read my blog!)

The floats are pretty easy – just add a scoop of sorbet to your favorite bubbly. Mmm – good stuff!

If you’re enjoying your bubbly poolside, or in the summer sun, let me offer a few tips:

• Keep your bubbly on ice or in the fridge until ready to serve.
Well chilled champagne will be easier to open and less likely to cause an overflowing bubble explosion. Any time I’ve had “bubble madness”, my bottle was warm, or just not cold enough. Keep it in the fridge for at least 1 hour, or in a wine bucket half-filled with ice and water for at least 30 minutes.

• Hold your thumb hovering over the cork while you remove the wire topper, called the cage.

• Hold a kitchen towel over the top of your bottle as you ease it open.
This will ensure the cork won’t go flying and hitting any of your friends – or the family dog. I’ve uncorked a lot of bottles of bubbly and I still prefer to do this.

• Tilt the bottle at a 45° angle, making sure the cork is away from your friends and the family dog.

• Always twist the bottle to release the cork once you’ve opened the cage.
Don’t try and pull the cork out. Don’t twist the cork. And NEVER use a corkscrew. Bad. Very bad.

• The cork will come loose with a little pop or woosh.