Champagne, a potent aphrodisiac.

I am so excited now that the holiday’s have finally arrived. ‘Tis the season to kick back and share our appreciation and the true spirit of giving with our loved ones. Champagne is that ultimate symbol of celebration, and there’s nothing like the sound of a freshly popped cork from a bottle to set the festivities in motion.

Champagne is considered to be one of the world’s most potent aphrodisiacs. This effervescent wine can only be produced distinctly in the Champagne region of France. Any other bubbly is simply referred to as a sparkling wine, like Prosecco from Italy (very tasty too.) The delicate bubbles reach the blood stream more rapidly than still wine. Therefore, most people tend to feel it’s euphoric effects more quickly.

Champagne was known to be Marilyn Monroe’s favorite drink and the alcoholic beverage of choice among super models in the glamorous fashion industry. Champagne’s aphrodisiac allure should not only be attributed to it’s sparkling effervescence, or because of the sexy beings that enjoy to loyally consume it.

A dedicated researcher and vintner, Dr. Max Lake, has noted that the effects of the aromas and scents found in certain dry champagnes, particularly blanc de blancs, can actually replicate the aroma of female pheromones. Very interesting!

Champagne goes best when paired with other aphrodisiacs that include certain seafood dishes like sushi or mussels, chocolate and/ or strawberries. (That is my personal opinion, it goes great alone or with any dish that tickles your fancy.)

Scarlett Fever Champagne Cocktail

  • 3/4 cup of high quality champagne, like Moet Chandon or Veuve Clicquot
  • splash of sour apple pucker
  • top off with cranberry juice

Champagne Vinaigrette Salad Dressing

  • 1 cup of mild olive oil
  • 1 cup of champagne vinegar
  • 1/2 cup of champagne
  • salt & fresh ground pepper to taste
  • pinch of sugar, optional


Whisk together olive oil, champagne, and champagne vinegar. Season to taste with salt & pepper. If  it tastes too sharp, add a pinch of sugar.

Makes 1.5 cups. Refrigerate any leftovers and use within one week.

Recipe Source: L.L. Bean Book of New New England Cookery by Judith and Even Jones (Random House)

Remember, love is the primary ingredient in each recipe.


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