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Digital Subscriptions > Delicious Magazine > November 2016 > Your guide to party fizz

Your guide to party fizz

PHOTOGRAPHS: ALEX LUCK, ISTOCK

We’re relaxed about bubbly these days, enjoying it more informally and more often – and when it comes to the fizzy stuff, we’ve never had it so good. With the rise of prosecco, exciting new English sparklers and the enduring majesty of champagne, fizz is having a moment. It makes joyful cocktails, too, and we’re pairing it happily with food. Here’s my guide to getting the party going: what to buy, what to serve when – and how.

SUSY ATKINS, WINE EDITOR

FIVE-STEP GUIDE TO OPENING BUBBLY

1 Make sure the wine is cool before opening (it tastes better and the cork is less likely to shoot out, followed closely by the contents of the bottle).

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About Delicious Magazine

The November issue of delicious. is all about celebration. You’ll find a 20-page mix-and-match dinner party planner, as well as the recipes Rick Stein and his chef friends love to cook for others; even our midweek recipes have had a smart makeover. There are also guides to party fizz and cooking with spice. And with Christmas on the horizon we’ve asked Chetna Makan from GBBO to share her stunning festive cake recipe and compiled the ultimate gift guide for foodies so you can start planning now.