Maybe you have half a bottle of good champagne that is left in the fridge, sort of. There is a good recipe where you can use such champagne (a little weathered). I really like this kind of desserts that are prepared easily, the texture of jelly is quite pleasant and sometimes only this dessert can please the spirit. And such a dessert is very good with champagne and berries, and it is not just for some very festive occasions. It turns out to such a bright taste of champagne and pleasant sour of berries. By the way, you can use all fruits, except pineapple and kiwi as they contain acid which prevents gelatin from doing its work. And also, vegans boldly change gelatin to agar-agar (in the right proportion) and do everything the same way.