A good friend of mine uses her leftover champagne as a marinade for pork roast. Instead of roasting the pork in sauerkraut or marinating in beer, which is common German fare, my friend marinated the roast for several hours in the champagne. She placed the meat in a roasting pan and added approximately 1/2 cup of champagne to the pan. During cooking, the roast was basted with the juices. This was the most delectible roast pork I have ever tasted!