Guests are sometimes surprised to find bowls of grapes around the room, so we sprinkle them with superfine sugar and lemon zest to signal that they have a little something extra.
2 pounds red seedless grapes
Cut the bunches of grapes into smaller clusters of 2 to 4 grapes each. Pour the Champagne into a large plastic bowl with a tight-fighting lid. Add the sugar and lemon peel and stir gently until sugar is dissolved. Add the grapes, cover, and chill 8 hours or overnight.
The grapes can be left in the marinade overnight. Once removed from the marinade, they’ll keep in the refrigerator in a resealable plastic bag for 1 week.