| The Holidays are quickly approaching as
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| | can be traced to the common practice in
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| we speak. For many people, myself
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| | Bavaria of mixing cold, sparkling
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| included, memories of Thanksgivings,
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| | Burgundy with bottles of previously
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| Christmases, and New Years Eves past
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| | opened Champagne. This mixture was knows
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| cross their minds. Some of those memories
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| | as kalte ende (cold end). This custom
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| are of a certain sparkling wine, called
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| | kept the opened bottles of champagne from
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| Cold Duck. As the old familiar songs play
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| | being wasted, and it also provided people
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| in the background, the winter chill whips
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| | with a tasty beverage at the same time.
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| though us and nearby homes are
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| | Over time, the name became transliteraeed
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| illuminated in their bright, colorful
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| | to kalte ente, which translates to cold
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| holiday glory, some of us will look back
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| | duck. In 1937, the owner of the
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| fondly on this beverage, remembering it
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| | Pontchartrain Wine Cellars in Detroit,
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| from many special occasions such as
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| | Harold Borgman, invented his own beverage
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| birthdays, Christmas and New Years Eve.
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| | based on this Bavarian custom.
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| You may even remember with nostalgia, the
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| | Cold duck experienced a sizable surge of
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| commercials from the 1970's, of a happy
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| | popularity in the early 1970s, being a
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| couple toasting the holidays with a glass
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| | very popular wine for parties and
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| of Cold Duck, with a cheerful Christmas
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| | gatherings. With it's soft concord grape
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| carol playing in the background.
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| | base, Cold Duck is mixed with a
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| You might think that Cold Duck sounds
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| | combination of sweet red and white wines.
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| more like a dinner recipe than a
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| | The original American Cold Duck combined
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| beverage. Or, you may cringe at the
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| | one part of a California red wine with
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| thought of a bottle of Cold Duck , since
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| | two parts of a New York sparkling wine.
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| it is one of the cheapest wines on the
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| | This exact recipe varies today. One of
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| market, at only a few dollars per bottle.
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| | the best known brands of Cold Duck is
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| Cold Duck doesn't carry the same
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| | André, from the E&J Gallo Winery, which
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| sophistication as some of the other
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| | uses Concord grapes for their recipe. In
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| sparkling wines on the market, such as
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| | 1971, only four short years after André
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| Dom Perignon or other champagnes. But
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| | Cold Duck was introduced to the public,
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| Cold Duck was at one time one of the best
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| | the E&J Gallo Winery was selling two
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| selling and most popular sparkling wines
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| | million cases of the wine every year.
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| in the United States. Cold Duck is still
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| | Like many white wines and sparkling
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| readily available at your local grocery
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| | wines, and unlike most red wines, Cold
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| store for only a few dollars a bottle.
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| | duck is best served chilled. It goes
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| Compare that to the hefty price of a
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| | great with party hors d'ouvres, like
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| bottle of Dom Perignon champagne, which
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| | cheese and crackers or olives in a pastry
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| can be well over $100 a bottle.
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| | crust.
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| Cold Duck originated in Germany, where it
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