Use up leftover booze – at brekkie!

Jan 16 2009 by Our Correspondent, Perthshire Advertiser Friday

AT a time when every penny counts and we are being told to watch how much we drink one of Scotland's leading wine experts has suggested that rather than pouring the dregs of bottles of bubbly down the sink or forcing the last few glasses down our throats you should use it to cook a hearty Scottish breakfast instead.

The advice from John Murphy of Kinross-based Forth Wines, who has 15 years of wine buying expertise under his belt, is not just an attempt to encourage people to drink more of the good stuff, it is based on some sound culinary guidelines.

John said: “The acidity in a good champagne balances perfectly with rich foods and would be ideal with a fat Christmas goose or duck, or at Hogmanay with a good salty ham. But personally I think you can't beat a good fry up as the perfect partner to champagne. I always make sure I have a good champagne tucked out of sight at Hogmanay for that very reason.

“I would choose a Chimere as it is produced by one of the traditional champagne families but it is a little cheaper so it offers good value during the recession without forcing any compromise on quality.”

This is hardly the healthiest of recommendations but Murphy believes it is at least a healthy attitude to seeing off winter gloom and raising a glass to the recession.

“This is absolutely the finest way to welcome in 2009 and to make sure we stay positive as we look to the year ahead. And of course it is a very enjoyable start to the long relaxing weekend before the shock of returning to work on the January 5,” said Murphy.

Any open bottles that have lost their bubbles need not be wasted either. Flat champagne can be used to make a vinaigrette for a turkey salad or a champagne sauce to accompany a fish dish such as salmon fillet.

“We tend not to get many leftovers in bottles in our house, but I don't feel it’s worth opening a bottle specially to make champagne sauce and this is a delicious way to pep up a healthy salmon fillet.”