I'm cooking lamb for our New Years dinner and want to serve champagne...but I don't know what type to use. This video was pretty informative www.thecwm.com but I was wondering if anyone had any other suggestions?

How are you preparing it? Crusting it? Sauce? etc...

Lamb and Champagne isn't exactly a classic match but if I had to do that pairing then get the biggest, heaviest rose champagne and go with that.  If bubbles is what is important and you don't need Champagne to be written on the label then consider a sparkling shiraz or (if you don't mind some sweetness) a vin de bugey VDQS sparkler.

I'm not exactly sure what I'm going to do yet but I've been looking at a bunch of different recipes and I want it to be on the spicier side...

Try crackling chablis Â

If spicy, and you are talking real spice; if you are dead set on Champagne, look for a demi-sec.

Xmas eve, we are serving champagne and smoked salmon as an appetizer. Then moving on to turkey and pinot.