Americans notoriously love sweet things. We export Coca-Cola around the world, put ketchup on steak (well, some of us do) and clamor for the latest seasons of ”The Great British Baking Show” and ”Cupcake Wars.” Last year, however, 97 percent of the Champagne imported to the U.S. qualified as dry.
Pinot Meunier is one of a few grapes that are more well-known for making sparkling wines than still ones. While it’s used to make still wines in Germany (under the synonym Schwarzriesling), Canada, and parts of the U.S., Pinot Meunier is most heralded in the vineyards of Champagne, where it contributes fresh fruit and aromatics […]
As Beaujolais Nouveau Day rolled around, I hunted for a bottle of cru Beaujolais, something to compare side-by-side with the fresh 2017 vintage Nouveau announced on every wine shop sandwich board. It wasn’t a difficult pursuit; there were at least 15 cru options available, most from tried-and-true producers that have grown more popular each year.
Champagne with fried foods is an iconic — and irresistible — pairing. The Wall Street Journal and Southern Living have extolled the virtues of the quintessential high-low match, and it inspires an annual charitable event in Chicago, the aptly named Fried Chicken and Champagne Fest. A few years back, New Yorkers were treated to a dedicated fried-chicken-and-Champagne restaurant, […]
A few months into my first sommelier job, our wine director made a grand announcement during a pre-shift meeting: “Today launches our Champagne magnum by-the-glass happy hour.” The service team oohed and aahed, and I started having phantom pains from soon-to-be sore, magnum-pouring arms. I’m a proponent of more Champagne, always, but I was confused.
Prosecco and sparkling rosé may be the best-selling bubbles at restaurants but, when sommeliers pour for themselves, odds are they’re popping Champagne. Whether it’s a shift drink or a Tuesday night dinner party, OG Champs and, increasingly, grower bottles are sommeliers’ after-hours drink of choice. They sip it from plastic cups, Chambongs, or Zalto stemware […]
Champagne and Prosecco and Cava, oh my! It’s the bubbliest time of the year, meaning that most of us will be meeting our sparkling wine quota in the next month or so. (Or, if you’re sparkling wine freaks like us, you’re just gearing up for yet another bubble-filled year.) But how does sparkling wine actually […]
The holidays may be the most wonderful time of the year, but they can also be the most expensive. Between gift-giving, attending parties, and holiday travel, you may be relegated to subsisting on 25-cent packages of instant ramen in the new year. Both your wallet and your sodium levels will thank you if you seek […]
Barbera is quite the comeback story. Once the redheaded stepchild of Piedmont winemakers, relegated to the lesser vineyards behind its golden-boy brother Nebbiolo, Barbera is now known for making easy-drinking, acid-driven, everyday reds that pair with everything from pizza to barbecued meats. Some winemakers are even planting Barbera in top vineyards throughout the Langhe subregion […]