Chef Lucy has created this wonderful warming dish of penne pasta which she teams up with butternut squash and sweet Italian sausage. No one will be able to resist this tasty meal!

For many years Champagne has been an idol of status and celebration. However, the origin of this great sparkling wine did not begin with the same mystique that it has today.

The region of Champagne is located about 90 minutes Northeast of Paris. Until the latter half of the 1600’s, the wines of the region were still wines made primarily from Pinot Noir and Chardonnay. They were a rival to Burgundy, being just north of it and using the same grapes. Each region was in a race to be the choice of the King of France until a climatic shift caused colder weather in the northern hemisphere and a shorter growing season. The yeast that converted the sugar in the grapes to alcohol suddenly stopped processing mid-season. When spring came and the temperatures began to rise, the yeast began processing the remaining sugars which started a secondary fermentation. The result of this secondary fermentation produced carbon dioxide in the wine that caused a fizz.

This problem became an advantage for Burgundy, whose wines thrived and Champagne became nothing more than a cheap substitute with an unwelcome fizz. In the mid 1600’s, a Catholic monk named Dom Perignon was assigned the task to find a way to remove the bubbles from the wine. However at that time the fizzy wine became fashionable in England and the monk was then assigned the task to make the wine more bubbly. Dom Perignon did not create Champagne as it is frequently rumored, but took many first steps in creating the quality of the product. The largest Champagne house, Moet & Chandon, named their prestigious cuvee after this monk, and made sure his name will live throughout history.

In Good Taste Champagne Specials

• Perrier Jouet $32.95
• Tattinger Prestige Cuvee $34.95
• Moet & Chandon Imperial Brut Rose $39.95

We have a full selection of Champagnes and sparkling wines to help usher in the new year.

This month, Judith Bishop selected a cookbook from a well-known chef in Seattle. Thierry Rautureau has often cooked in Portland so he is a well known face here.

This hot new book hit our shelves early in October and has been popular ever since then. Reading Judith's review set my mouth watering and will probably do the same for you too.