Until recently, that is. Because now, thanks to a new wave of companies with a focus on making high-class confectionery products accessible to customers of the middle and working-class, the champagne flavoured lollipop is available at a crazy low price which really has to be seen to be believed. And not just any lollipop.

No, this one is luscious, translucent and features 24-karat Californian gold flakes embedded within it. Indeed, it could be said that this lollipop has more in common with a sculpture in a museum than anything food related.

The only problem may be that it looks a bit too good to eat!

Mamosi is just one of a new breed of champagne and juice hybrids. Completely alcohol free (and coming in a case of 12 bottles) it’s a unique and interesting premise which you will either love or hate.

Specifically, this blend comprises of 30% juice, along with a variety of natural flavours and a healthy portion of vitamins C, D and Calcium.

Whatever your opinion, you have to admit that it’s a fascinating idea. The question remains, of course, if the legacy that champagne has so thoroughly enjoyed will be mimicked by its juice counterparts.

At the very reasonable price of $19.95, the tricycle holder is small enough to be portable, but large enough to provide plenty of rigid strength where it counts. Great for everyone, whether they like bikes or not, this gift is also a great alternative to a unique piece of art that would cost many times more.

While some of their chocolates are currently out of stock, their set of 16 pink champagne truffles are available to order now, and come presented in a gift box. The perfect gift for the bubbly-loving chocolate enthusiast, and at a respectable price of £19.95 (giving you a saving of 5%).

The truffles are, without a doubt, works of art. Break the strawberry-flavoured chocolate shell and dive into the milk chocolate truffle centre – flavoured with Marc de Champagne.

The truffles are finished off with a dusting of icing sugar, and buying them – as with anything else from the site – will earn you loyalty points which may come in handy later on.

Ingredients Epernay

* 2 / 10 of maraschino

* 1 / 10 of kirsch

* 2 dashes orange bitters

* 2 dashes Angostura

* Some Champagne

Preparation of the cocktail Epernay

* Put ice cubes in a shaker

* Pour into a shaker the maraschino, kirsch, orange bitters and Angostura

* Shake vigorously

* Pour into flutes and fill with Champagne

The champagne cocktail Epernay is best served in a flute.

Champagne Soup Ingredients

* 7 / 10 of Champagne

* 1 / 10 of Cointreau

* 1 / 10 of cane sugar syrup

* 1 / 10 of lime juice

Preparation of Champagne Soup

* Chill the champagne and lemon juice

* Put the Cointreau, sugar syrup and cane juice in a large mixing glass or in a large bowl

The champagne cocktail soup is Best served in a champagne glass.

Ingredients Wedding Night

* 3 dashes of creme de cassis

* 6 dashes of Benedictine

* Champagne

Preparation Wedding Night

* Cool the flutes

* Pour the ingredients in a Shaker

* Shake

* Pour the mixture and fill with Champagne

The cocktail wedding night is best served in a flute

Champagne, as was always expected, played a large part in the nuptials. And it was Pol Roger who secured this prestigious contract, with some 300 guests settling down to see history being made in very fitting style.

Available also in Belgium, Germany and Switzerland to name but a few places, sales of Pol Roger look to go through the roof in the coming days, as people all over the world continue the celebrations in style over the Bank Holiday weekend and beyond.

And, rumour has it, there’s a signature champagne coming out. Now that should really turn a few heads.

Picture roses adorning the sides of an object from a distance, and some kind of futuristic gun standing upright – both forms you are very familiar with, yet from here you can’t quite say why. It’s only when you get closer that you see that both are, in fact, champagne bottles disguised by some of the strangest packaging that you are ever likely to see: Zarb’s trademark, if you will, and one which they have a firm niche handle on.

Fun, never less than intriguing and a new way to re-ignite an old enthusiast’s love for bubbly, Zarb champagne – “Zarb” is, unsurprisingly, French for “Bizarre” – comes to us direct from the Champagne region of France itself.

And it’s this talent, combined with his passion for bringing people together in numbers, that makes joining his champagne club a proposition which many have already found too tempting to resist.

Visit his web-site for more information, where you can also read about his books and learn more about his upcoming television appearances (as well as learn about his trips to the champagne reason and membership details).

Richard Juhlin’s books are “Champagneboken”, “2000 Champagnes” and the “Richard Juhlin Champagne Guide”, among others.