I decided to soak mine in Rosé, but champagne (or any desired alcohol) would work JUST as well. The main thing about making these is to be super sure that your strawberries are dry DRY DRY before you dip them into the chocolate. Otherwise, the chocolate will seize and you won’t be able to dip anymore!
When taste-testing these, I found that the tips were fairly normal, but the closer you get to the stems… the more potent the strawberries were. There’s nothing wrong with that though, it’s more so just a warning.