Celebrate With A Champagne & Port Cocktail

Here at Charles Rose Wines we love Champagne and we love Port. IF you struggle to choose between them then thankfully, there’s a celebration drink which uses both!

Nelson’s Blood Champagne Cocktail is so named for the bitter-sweet victory of the British fleet over the Franco-Spanish fleet at the Battle of Trafalgar on October 21st 1805. Sweet as this prevented Napoleon Bonepart’s ships from breaking the British naval blockade. Bitter as it cost Admiral Horatio Nelson, who commanded the British fleet, his life.

It’s up to you whether or not you acknowledge the history behind this particular cocktail, although if you had no reason to celebrate on the 21st of October, now you do! Either way, its a great drink, and here is our spin on how to make it.


Optional – for frosting:

  • fruit juice or syrup
  • fine white sugar, brown sugar or icing sugar
  • tea plate or small shallow bowl (larger than the glass you want to use)
  • flat plate for the sugar

Frosting Preparation (Optional)

Rinse a glass of your choice in cold water and put it in a freezer for half an hour.

Whist your glass is cooling prep your frosting by cutting a slice of fruit if you are using fruit, and putting your chosen sugar onto a flat plate so you can press your glass into it when it is ready.

When the glass has frosted moisten the rim of it so that the sugar will stick. If you are using an actual fruit you can gentry run some cut fruit around the edge. If you are using actual juice of syrup then pour or squeeze a little onto a tea plate and gently place the glass into the liquid. Then press the glass into the sugar.

To twist or not to twist… often debated, do what you think works best. Twisting will add more coating.

Your glass is now frosted!

Drink Mixing

Carefully pour a shot (40ml or so) of Port into your glass. Top this off with Champagne and gently stir to mix but not release too much of the fizz. Pour carefully so as not to disturb your beautiful frosting!

That’s it! A perfect celebratory drink combining two of our favourites!

If you have a favourite cocktail then get in touch and let us know what it is!

Love Champagne? Don’t Drink It From A Flute!

Champagne flutes are elegant and beautiful. With a long slender stem and tall narrow bowl they are undoubtedly attractive stemware – if you are into that sort of thing of course.

Order some Champagne at a restaurant and every nearby table will watch the bubbles delicately rising in your flutes and wonder what you are celebrating.

Eye catching and evocative they may be but flutes are frankly pants for tasting champagne.

Allegedly Dom Pérignon, a seventeenth century Benedictine monk before he became a luxury champagne brand, is thought to have adopted the flute for Champagne. Apparently this was so he could watch the steady stream of bubbles rising in the glass.

Flutes preserve carbonation in the Champagne as they have a narrow bowl and therefore little surface area exposed to the air.

However, the lack of surface area prevents the bouquet of the wine from coming through. And of course, it’s worth keeping in mind that Champagne is wine!

This must be what the Champagne coupe is for right? Sadly not.


Mythically modelled after Marie Antoinette’s left breast, the coupe looks a bit like a soup bowl precariously perched on a candle stick. In fact, it was actually designed in 1663 in England of all places predating Marie by a century.

The flute might be poor for bouquet but at least it concentrates the carbonation. The coupe does neither so unless you fancy making a Champagne tower or you are drinking a particularly gassy Champagne then it’s a poor way to experience your wine.

What should you use then? A white wine glass of course! Champagne is often partly or mostly Chardonnay so a white wine glass is most appropriate.


The best way to get the bouquet and the flavour is to treat it as a wine and drink it accordingly.

If you’ve got a favourite way of getting the best out of your Champagne get in touch and let us know!