<p>Picked up a Sipp-Mack Gewurstraminer for tonight.</p>
<p>Can’t go wrong with Oregon Pinot Noir! </p>
<p>Frankly, lots of ‘good’ wineries are using screw caps now, but a lot of people are still pretty snobbish about cork. Probably a good bet to go with the cork, just in case. I myself wouldn’t mind either one.</p>
<p>Waiting on your response, Bunsen…</p>
<p>Still waiting for you, bunsenburner…
You(and a couple others) disagreed pretty strongly when I claimed champagne was wine, but now I’ve shown 8 sources that back me up.</p>
<p>And what about the Pasek comment? How does what you call “my definition” of wine affect a Pasek product?</p>
<p>Anyone else trying those 90+ wines?</p>
<p>A CA company negotiates with wineries for their excess finsihed wine rated 90+ , has the wineries bottle and label the wines, then sells it at a discount to the “name” winery.</p>
<p>Thought their data-driven pedigreed approach would particularly appeal to CCers :-)</p>
<p>Wow, younghoss, thank you for alerting me to your posts on this rather old thread via the PM. I was not aware that you posted twice asking me for a response here since the thread fell off the main page making it rather hard to see on my iPhone screen. I did not know that the subject was of such burning importance to you. :)</p>
<p>Anyway… As cartera and others pointed out, it is the consumer’s perception of the product that matters, and not what the manufacturer’s classification says. There isn’t a number of links that will convince me to reach for a bottle of bubbly when my recipe calls for a cup of dry white wine (I know, there are wines made from champagne grapes or blends thereof, but they are exceptionally rare here in the US). Similarly, as someone pointed out, if they ask a guest to bring wine to the dinner they are hosting, a bottle of French sparkly beverage is not what they had in mind when making such a request. As far as dessert and exotic “wine products” go… there are some purists who define wine as a grape-derived fermented beverage with little or no residual sugar, so by that classification, Pasek’s products are not wine. :)</p>
<p>In summary: our statement that champagne is not “wine” does not mean that it canot be enjoyed and/or we think of it as a inferior to wine product. It is just… different. In a class of its own. It is definitely enjoyable, festive and classy. “He who doesn’t risk never gets to drink champagne” ;)</p>
<p>Since our deeply philosophical discussions of whether champagne is wine or not are mostly irrelevant to the subject of this old thread, why don’t we take them offline… I think a glass or two of an adult beverage will make the converastion even more enjoyable. I will be happy to supply some red wine, and I will appreciate any champagne supplied by the resident CC champagne enthusiasts. 
Happy and prosperous new year to all!..</p>
<p>Yes, bunsen, it wasn’t just someone, it was I (among others)that pointed out that I would not bring champagne if I were expected to bring wine for dinner. Gee, that was never at issue that I know of. But because I choose not to bring it for dinner doesn’t mean it isn’t wine. The OP didn’t ask about a wine for dinner, they asked about wine as a gift. Someone here suggested giving champagne, then others here argued champagne wasn’t wine. </p>
<p>I do see the conflict about a purist’s definition of wine. Fortunately, I do not remember presenting any definitions of wine, so what Pasek makes has no bearing on my posts, I’m not sure why you ask me how their product relates to my definition?</p>
<p>I see what you mean about how and when we might specifically use wine is irrelevant. The Op asked about suggestions for giving a gift of wine- a very broad question.
I also, would not choose champagne if a recipe called for a dry white. I’m not trying to convince you to sub it in your recipe. Where did you get that? I also would not put in a dry red if it called for a dry white. I know neither of those would be the kind of wine the recipe was calling for. Champagne isn’t some mysterious liquid whose origin is unknown, it is a specific kind of wine. If I were invited to a party, and was expected to bring wine, I’d feel comfortable bringing champagne, and not feel like I brought the wrong thing. Similarly, if the OP has the broad premise of giving wine, giving a champagne will be in keeping.</p>
<p>I’m so happy we are on the same page. So, what champagne are your bringing? ;)</p>
<p>Have always been fond of White Star, but ArtTownGifts says this about Moet & Chandon Imperial(Domaine Michelle)- “The gift of champagne always makes a grand impression.”
It is a bit pricey, though for my budget.</p>