10 Toast-Worthy Sparkling Wines For New Year’s Eve & Everyday
It’s hard to imagine New Year’s Eve without overflowing bubbles and sparkling everything (fire works, dresses, night skys) but let’s consider a different kind of sparkling in the form of wine. Before you scoff at the suggestion of imbibing in anything besides Krug Clos d’Ambonnay consider the following alternatives offering a wider variety of flavor, sourced from practically every region where wine is made. Vogue spoke with Patrick Cappiello of New York’s Rebelle and Pearl & Ash to offer his suggestions while Forbes Contributor Nick Passmore provides his take on the perfect bubbles for your bash.
A note from Passmore we very much agree with: “Prosecco is hugely popular at the moment but for the money you’re better off with Cremant — Cremant is French sparkling wine made outside Champagne, the most widely available being Cremant d’Alsace — or domestic sparklers.”
Via Patrick Cappiello:
François Chidaine, Brut, Vouvray, Loire Valley, France N.V.
“Chidaine is a huge proponent of sustainable grape-growing practices. Chidaine’s offerings ride the line between tense and rich—full-bodied wines that are very dry.”
Gruet, Brut Rosé, New Mexico N.V.
“This is a place that’s been making some of the best sparkling wines in the U.S. for a long time. It’s often overlooked and underappreciated, but these wines are becoming more serious.”
Schramsberg, Blanc de Blancs, North Coast, California 2011
“The oldest continuously run sparkling-wine producer in California, and it was served in the White House during the Nixon era. It’s a wine that’s classically made and toasty in profile, and it’s very dependable every year.”
Ca’ dei Zago, Prosecco, “Col Fondo,” Friuli-Venezia, Italy 2014 “
Coming from an estate founded in 1924, Christian Zago is one of the few Prosecco producers still working traditionally, allowing fermentation to finish in the bottle instead of pressurized tanks. The outcome gives a wine that is light, with soft notes of lemon balm and pear.”
Buronfosse, Crémant du Jura, Jura, France N.V.
“This wine is bright, clean, and energetic, made mostly from Pinot Noir. Peggy and Jean-Pascal are trained agriculturists and have worked with some of the greatest natural wine producers.”
Kuentz-Bas, Crémant d’Alsace, Alsace, France N.V.
“This is a terrific example of an old-school producer from Alsace. It’s a blend of Pinot Noir and Auxerrois, which yields a medium-bodied wine with a creamy, nutty taste.”
Hermann J. Wiemer, Brut, Finger Lakes, New York N.V.
“For me, this is by far the best old-school producer in the Finger Lakes. They are the beacon of light for the younger producers that are starting to dominate the region. It’s a very mineral-driven wine with beautiful aromatics of flowers and spices.”
Via Nick Passmore:
Cremant d’Alsace, Lucien Albrecht NV
“Full-flavored, rich, balanced, and not too sweet, this is my go-to bargain fizz for personal drinking, entertaining, and corporate events. Better than many supermarket Champagnes at twice the price.”
Domaine Saint-Remy, Cremant d’Alsace NV
“Punchy, assertive, meaty and oodles more personality than any wine at this price is entitled to. Importer Bobby Kacher specializes in individualistic wines from small producers, and this winner certainly fits that idiosyncratic philosophy.”
Prosper Maufoux, Cremant de Bourgogne NV
“Rich, winey, yeasty and nutty. Peaches-and-cream succulence wrapped in a citrus-meringue envelope.”