Champagne makes me...giggly.
Miss Piggy, _The Muppet Movie_
Champagne... is the only wine that lets a woman stay beautiful after
she has drunk it.
Madame de Pompadour (1721-1764)
There comes a time in every woman's life when the only thing that helps
is a glass of champagne.
Bette Davis (1908-1989)
in the film _Old Acquaintance_
That winter two things happened which made me see that the world, the
flesh and the devil were going to be more powerful influences in my life
after all than the chapel bell. First, I tasted champagne, second, the
_Belle Out of Order_ 1959
I drink [champagne] when I'm happy and when I'm sad. Sometimes I drink
it when I'm alone. When I have company I consider it obligatory. I
trifle with it if I'm not hungry and drink it when I am. Otherwise I
never touch it - unless I'm thirsty.
Madame Lily Bollinger, 1961
If the aunt of the vicar
Has never touched liquor
Look out when she finds the champagne.
Rudyard Kipling (1865-1936)
The advantage of champagne consists not only in the exhilarating
sparkle and play of its mantling life, where the beads that airily rise
ever in pursuit of those that have merrily passed; but in the magnetism
it possesses above all other wines -- of tempting the fair sex to drink
an extra glass.
Burgundy makes you think of silly things, Bordeaux makes you talk of
them and Champagne makes you do them.
Jean-Anthelme Brillat-Savarin (1755-1826)
Champagne is exciting in its first effects and stupefying in its later
ones, in other words it acts exactly like the carbonic acid gas it
Jean Anthelme Brillat-Savarin (1755-1826)
Champagne's funny stuff. I'm used to whiskey. Whiskey is a slap on the
back, and champagne's a heavy mist before my eyes.
Jimmy Stewart (1908-1997)
in the film _The Philadelphia Story_
I was enjoying myself . . . I had taken two finger-bowls of Champagne,
and the scene had changed before my eyes into something significant,
elemental and profound.
F. Scott Fitzgerald (1896-1940)
I like [champagne] because it always tastes as though my foot is
What is the special quality of sparkling wine? Why does the very sight
of its bulky bottle, the muffled pop of its cork coming out, act as the
starting pistol for smiles and laughter?
A single glass of champagne imparts a feeling of exhilaration. The
nerves are braced; the imagination is stirred, the wits become more
nimble. A bottle produces the contrary effect. Excess causes a comatose
insensibility. So it is with war: and the quality of both is best
discovered by sipping.
Winston Churchill (1874-1965)
Champagne, if you are seeking the truth, is better than a lie detector.
If you're given champagne at lunch, there's a catch somewhere.
Champagne has the taste of an apple peeled with a steel knife.
Aldous Huxley (1894-1963)
Champagne with foaming whirls, as white as Cleopatra's peals.
George Noel Gordon, Lord Byron (1788-1824),
Cheap champagne, a deadly potion, one that the Borgias must regret was
too late for their use.
The Gourmet's Companion.
You can have too much champagne to drink, but you can never have enough.
Champagne is the wine-lover's luxury.
For some reason, you can't just pick up champagne and drink it
-- someone has to be very witty and give a toast.
Hugh Marlowe (1911-1982)
in the film _All About Eve_
I like to start off my day with a glass of champagne. I like to wind it
up with champagne, too. To be frank, I also like a glass or two in
between. It may not be the universal medicine . . . but it does you
less harm than any other liquid.
Even for those who dislike Champagne . . . there are two Champagnes one
can't refuse: Dom Perignon and the even superior Cristal, which is
bottled in a natural-coloured glass that displays its pale blaze, a
chilled fire of such prickly dryness that, swallowed, seems not to have
been swallowed at all, but instead to have been turned to vapours on
the tongue, and burned there to one sweet ash.
Truman Capote (1924-1984)
He took a large tablet of beet sugar. . . and soaked it in Angostura
Bitters and then rolled it in Cayenne pepper. This he put into a large
glass which he filled up with champagne . . . Each bubble as it rises
to the surface carries with it a red grain of pepper, so that as one
drinks one's appetite is at once stimulated and gratified, heat and
cold, fire and liquid, contending on one's palate and alternating in
the mastery of one's sensations. I sipped this almost unendurably
Evelyn Waugh (1903-1966)