Take a look at Taittinger. It’s a universal favorite, described by one prominent wine reviewer as “the essence of Champagne.” One of our friends, a wine writer who could have chosen anything, served it at his wedding.

Don’t purchase a vintage year Champagne.* Vintage champagnes typically need to be laid down for 15 or 20 years to reveal their glorious nuances. Knowledgeable people who buy them don’t plan to drink them anytime soon.

Instead, look for a nonvintage Champagne, such as Taittinger Brut La Française. A nonvintage Champagne is a blend of wines from different years (see footnote).

*Vintage Champagne is a blend of wines from that one particular year indicated on the label, when the quality of the harvest, measured by the sweetness of the grapes, meets the requirements to declare a “vintage.” True vintage years may happen three or four times a decade, or fewer. Because vintage Champagne commands a significantly higher price, some Champagne houses declare a “vintage” in a year when others do not feel the quality of the harvest merits it. This doesn’t imply that nonvintage Champagnes are inferior; in fact, in a lean year, wines from richer vintages are mixed together to create the house’s “perfect” recipe.

Taittinger Brut La Française is made from 40% Chardonnay and 60% Pinot Noir grapes. Crisp, creamy and complex, it has notes of citrus, green apple and the characteristic Champagne toastiness.

The best rose for Valentine’s Day: Rosé Champagne. We love rosé Champagnes, which acquire their natural rosy color from contact with red grape skins. Taittinger Brut Prestige Rosé is a beauty, with the greater roundness that rosés have, compared with traditional Brut Champagnes. It’s priced in between the nonvintage and vintage Taittingers, around $65.00. It’s hard to find, so if you see a bottle, pounce on it. It’s a memorable Champagne for a special occasion.

If you want Champagne with dessert, head for Taittinger Nocturne, a sec† Champagne that is vinified for sweeter foods. Taittinger Nocturne has twice the dosage (sugar added after the second fermentation) of the brut Champagne. Brut Champagnes are not vinified to pair with desserts, and will seem too astringent if you drink them with sweeter foods. Instead, those in the know drink sec and demi-sec Champagnes. Sec Champagnes also go well with foods that typically pair with sweeter wines, such as foie gras, lobster and double-creme/triple creme cheeses (our idea of a perfect meal). The nose evokes peaches, apricot and yeastiness (as with toast, a characteristic of Champagne). As with its brut brother, there’s crisp acidity and rich mouthfeel, tropical fruit and minerality. Trust us, it’s romantic.

Whatever is in your glass, have a delicious Valentine’s Day.
 
†While sec means “dry” in French, as it refers to Champagne, it indicates sweetness.
  

How many different types of sugar have you
had? Check them out in our Sugar Glossary.

What’s the difference between demerara and turbinado sugars? Corn syrup and golden syrup? Crystallized sugar and rock candy?

You’ll find just about every type of sugar and sweetener, and hopefully will be inspired to use them in your recipes.

The Sugar Glossary is one of our 80+ food glossaries. Take a look at the others and let us know the next glossary you’d like to be downloadable. (Use the Contact Us link at the top of the page).

We’re always updating our glossaries as we come across new information. For the latest version of the Sugar Glossary, see the online article.

But if you need more heat, try Deano’s Jalapeño Chips.

The typical “jalapeño chip” is a potato chip or tortilla chip flavored with jalapeño extract.

Deano’s Jalapeño Chips are the real deal: actual jalapeño chiles, sliced and fried. No potatoes have been invited to this party.

The chips are delicious with a beer, as a garnish for food, as a jalapeño crust for chicken or fish and other nifty uses.

Read the full review.

Find more of our favorite chips and other snacks.

You can do more than just drink it. Photo
courtesy Midwest Dairy Association.

However, for the occasion, our friends at the California Milk Board, RealCaliforniaMilk.com, shared these tips that we felt merited passing along—especially if you frequently have milk that’s a day or two from turning into spoiled milk.

You can use the milk:

 
If you’d like to cook with milk, check out the recipes on RealCaliforniaMilk.com.

Yes, they actually smell and taste like chocolate. At Van Gogh Vodka, distilled in The Netherlands, the vodkas are hand-crafted in small batches using a unique method invented by the distiller, all-natural ingredients, and premium grain alcohol. The grain alcohol goes through a six-week process, including multiple distillation followed by an all-natural double infusion flavoring.

Dutch Chocolate Vodka

For this clear vodka, Dutch cocoa flavors are combined with nuances of bittersweet coffee. The nose is chocolate and coffee; on the palate chocolate dominates, with nuances of caramel.

We like sipping it straight, but here are three cocktail recipes from Van Gogh. Combine all ingredients with ice in a cocktail shaker, shake and strain into a martini glass.

Rich Dark Chocolate Vodka

Unlike the Dutch Chocolate, this spirit is dark brown in color. While the distiller’s notes say this vodka is intense, we found the chocolate flavor to be much milder than Dutch Chocolate Vodka. There are charming flowery notes in the aroma and more of an alcohol taste. For mixing, it is fine; but for sipping straight, go for the more chocolaty Dutch Chocolate.

 
More of our favorite Valentine cocktail recipes.