Top Ten Bubblies To Ring In The New Year

This year's resolution: I vow to quit drinking. I know it sounds crazy, but I figure if I pick one I know I'll break right away, I don't have to deprive myself of something for a month only to end up failing anyway. And whether it's Cava, Prosecco, or Champagne, sparkling wine is the ultimate symbol of celebration. It's the beverage of choice for ringing in the new year, and in my case, for breaking the new year's resolution. Some of you may splurge on a special bottle, others enjoy the excitement of hunting for an inexpensive treasure. These ten are some of my favorites from a variety of price points, styles, and regions.

1. Veuve Clicquot - 'Yellow Label' Brut - Champagne, France NV - $45

Sparkling wine from the Champagne region of France is the quintessential symbol of celebration. The wines of this region show depth, complexity, and more importantly, carry with them a level of prestige. With this bottle you definitely pay for the "Nike Swoosh," but it's still a delightful Champagne for the price. Quick history: The Veuve Clicquot Champagne house was run by the famous Barbe-Nicole Ponsardin-Clicquot, who revolutionized the industry with techniques like riddling (remuage), the process of getting sediment into the neck of the bottle. Her innovative marketing techniques and attention to detail made her wines an international symbol of quality and celebration. Today the Champagne house is owned by the luxury brand company Louis Vuitton Moet Hennessey, whose portfolio consists of big name Champagne brands like Moet & Chandon, Mercier, Ruinart, and Krug.

This wine is a non-vintage, which means it is a blend of several years' grape harvests. Non-vintage is the very essence of Champagne. While vintage Champagnes show us what a producer can do with good quality grapes in ideal conditions, the non-vintage Champagnes showcase the house's style and reputation. It's their calling card if you would. This wine is made from all three of the principal grape varieties of Champagne: Pinot Noir, Pinot Meunier, and Chardonnay. Brut on the label indicates this wine is dry, with 15 grams of sugar per liter or less. The Yellow Label is the most accessible of all of the Clicquot line, available in most retail locations. What I love about the 'Yellow Label' is its finesse. This wine is racy, with bright fruit flavors and a wonderful yeast component.

If you've ever wondered what makes Champagne so much more expensive than, say, Cava or Prosecco, consider these three factors: The labor-intensive traditional method of production in Champagne, branding - the Nike Swoosh, if you will, and the amazing flavors and aromas that, as a result of the traditional method, are unique to Champagne. If you're looking for something special for this year's countdown, try Veuve's luxury brand, the Grande Dame, from a spectacular vintage like 1990 or 1996. But be aware, you will pay upwards of $150.

2. Nicolas Feuillatte - Brut Rosé - Champagne, France NV - $48

Nicolas Feuillatte, or Nicky Foo as many call it, is a value-packed Champagne producer. The house started production in 1976, and today they sell more than 9 million bottles annually. Their flashy style and youthful approach to marketing helped them quickly become one of the top five Champagne producers in the region.

Like Veuve Clicquot, this wine is both non-vintage and brut. But what separates this from the widow is its pink color. This particular rosé gets its color from blending white and red wine together. This bad boy is loaded with spicy aromas and berries on the palate. Its silky texture, great flavor, and long finish landed it a spot on this week's top ten list. The same producer also makes a non-rosé non-vintage brut that is definitely worth trying if you get a chance.

3. Domaine des Baumard - 'Carte Turquoise' Brut - Cremant de Loire, France NV - $19

Also French, this next top-tenner is a great bang for the buck. What separates this bubbly from the Nicky Foo or Veuve Clicquot is where it comes from and the grapes that used to make it. Cremant de Loire is a sparkling wine made using the same method used in Champagne, the traditional method. It comes from the Loire region of France located just south and west of Paris, or more importantly, Champagne. The grape used to make this wine is Chenin Blanc, a principal white varietal in the Loire. This value-packed bubbly displays aromas of green apple and nuts, with a creamy texture and bright acidity. A great alternative to Champagne for a fraction of the price.

4. La Marca - Extra Dry - Prosecco DOCG - Veneto, Italy NV - $12

Looking for something a little less traditional that won't break the bank? Then the La Marca is perfect for you. This wine comes from the Prosecco di Conegliano-Valdobbiadene sub-region in the greater Veneto region in northeastern Italy. It has this ridiculously long, and hard to pronounce, name because the grapes are grown near the towns of Conegliano and Valdobbiadene. The grape used to make the wine is Glera, formerly known as Prosecco. Unlike Champagne or Cremant de Loire, this wine is made using the tank method, not the traditional method. This means that the wine is produced in a big tank and then sent under pressure into the bottles rather than being fermented in the bottle itself.

This wine could be one of my favorite summer sparklers. Its light and fresh, showcasing aromas of green apple, lemon, and grapefruit. The palate is refreshing, making it incredibly approachable. The term 'Extra Dry' on the label indicates that this wine has just a touch of sugar, making it more off-dry than dry. One would assume extra dry would have less sugar than say brut, but this isn't the case. This is because the term Brut on a label traditionally indicated that the wine was meant for the Brits, who like it very dry. Extra Dry was the style sent to the Americans, who claimed they liked it dry, but really liked a touch of sweetness in their wines. And now you know the rest of the story.

5. Nivole by Michele Chiarlo - Moscato d' Asti DOCG - Piedmont, Italy 2009 - $15 (375 ml)

Also in Italy is the Asti sub-region of Piedmont, well known for producing delicious bubblies from the Moscato (Muscat) grape. This one is sure to entertain the masses. With its candied nose, filled with citrus and green apple aromas, this wine is perfect for any of your non-wine drinking guests. But the best part is it's delicious, so you'll love it too. What I like about this wine is its sugar content. It's not sickeningly sweet or syrupy like you may have experienced with other Moscato d'Asti's. Instead the flavors are naturally sweet, like fresh strawberries versus concentrated strawberry juice. Like the La Marca, this wine is made using the tank method. If you are entertaining a lot of guests and don't know what to get, pick up the Michele Chiarlo. It's great little bottle that is sure to be a real crowd pleaser.

6. Bellavista - Brut Cuvee - Franciacorta DOCG - Lombardy, Italy NV - $42

This next bubbly is a treat for any wine geek. Franciacorta is a sub-region in the heart of Lombardy known for producing world-class sparkling wines using the traditional method. This wine is made from 90% Chardonnay and 10% Pinot Bianco (Pinot Blanc). The problem with this Franciacorta is production; not how they do it, but how much they make. It's incredibly difficult to find these wines in common retail locations. They must be sought out, and when they are found, they must be purchased. Franciacorta, like Prosecco di Conegliano-Valdobbiadene and Moscato d'Asti, is a DOCG, the highest quality wine tier according to the Italian wine laws. Once you taste this bubbly delight you will see it is NOTHING like Moscato d'Asti or Prosecco. Close your eyes and you could mistake this beauty for a high quality Champagne. It's dry, yeasty, creamy, and delicious. All other Italian DOCG's could learn a lot from Franciacorta.

7. Roederer Estate - Brut - Anderson Valley, California NV - $23

The Roederer Estate is owned by the infamous Louis Roederer of Champagne, the house that produces the ultra-popular luxury cuvee Cristal. They debuted their Roederer Estate Brut from California in 1988. Like Cristal, this wine is made using the traditional method, the same process used in Champagne, France. And sticking with tradition, Louis Roederer uses Pinot Noir and Chardonnay grapes, two of the three principal varieties used in the production of Champagne. All of the fruit used to make this wine comes from the Anderson Valley, which is located in Mendocino County, just north of Napa and Sonoma. This area is cooler, similar to the climate of Champagne. Like the other non-vintage wines on this list, this dry domestic sparkler is made from a blend of several years' grape harvests. If you are looking for a great bubbly for the price, look no further than the Roederer Estate Brut from Anderson Valley in California. They also make an award winning rosé that is outstanding.

8. Argyle - Extended Triage - Willamette Valley, Oregon 2000 - $60

This next bubbly was one of the only domestic sparklers to make it on Wine Spectator's elite top 100 wine list. Anyone who knows me knows that no top ten sparkling wine list is complete without the Extended Triage by Argyle. Like the Roederer Estate, this wine is made using the traditional method and is a blend of Pinot Noir and Chardonnay. It comes from the prestigious Willamette Valley, a region noted for its premier growing conditions for world-class Pinot Noir. This winery was started by Rollin Soles, an American, and Australian native Brian Croser. With a focus on creating high-quality Pinot Noir and sparkling wines, these two took a dream and made it reality. This wine is loaded with ripe fruit aromas of pear and apple complete with a creamy, rich palate. This coupled with the fact that the winery practices eco-friendly winemaking techniques makes this wine a perfect for just about any top ten list!

9. Petaluma by Croser - Piccadilly Valley, Australia 2007 - $30

For our next wine on this week's list we head down under, but a familiar face is there to greet us. Petaluma is an Australian wine project by Brian Croser. That's right, one of the men behind the Argyle wines. This wine, like many of the others on the list, is made using the traditional method. And like the other traditional method wines on the list, this one is made from the Pinot Noir and Chardonnay grapes.

In the Piccadilly Valley sub-region, located just outside of the city of Aidelaide, the vines grow in altitudes of 1300 to 2300 feet. This elevation provides ideal climate conditions for Pinot Noir and Chardonnay. If you are looking for a light, yet aromatic wine full of tropical fruit, like pineapple, and citrus fruit, like lime, then you came to the right place. This wine is dry with a crisp acidity that is sure to please just about any palate. Unlike most of the other wines on this list, the Petaluma by Croser is a vintage wine which means that all of the grapes come from the year stated on the bottle, in this case 2007. An OUTSTANDING sparkling wine from a world-class producer. Truly a must have when the clock strikes midnight!

10. Freixenet - 'Cordon Negro' Brut Cava - Spain NV - $12

Last but certainly not least is the Freixenet Cava from Spain. The Cordon Negro, often called the Black Bottle by Freixenet, is the number one imported sparkling wine in the world. Over 350,000 cases of this bubbly are exported to the United States alone each year. Like the Veuve Clicquot, Nicky Foo, Bellavista, Roederer Estate, Argyle, and Petaluma, this wine is made using the traditional method. But unlike the other traditional method production wines on this list, this one is made from the Macabeo, Xarel-lo, and Parellada grapes. These three native Spanish varietals are commonly used in the production of Cava. Much of the Cava produced in Spain comes from the Penedes region located in the northeast. So despite the fact that the label simply states the wine comes from Spain, I would venture a guess that the majority of the fruit is from the northeast. With its lively acidity and pear and apple characteristics, this wine is a value-packed alternative to traditional Champagne this New Year's Eve. Plus, it's really easy to find.

Each one of these sparkling wines will make for a great celebratory bottle on December 31st. I tried to incorporate a variety of regions, price points, and styles to showcase the versatility of sparkling wine. Be advised, many of the wines on this list are dry, so beware criticism from your old-school family members who's quintessential "champagne" is a bottle of Andre Spumante. And don't let them put cola in it. Just buy a backup box of Franzia if that's the case. Whatever you selected and whoever you choose to share it we at Cru hope you enjoy your celebration. From all of us here, have a safe and happy new year.

For more incredible wine picks and delicious pairings, check out Cru Wine Online. We pair original recipes with delectable wines, and bring them to you in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing.

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Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Classic Food & Wine Pairings

I always say, "Fear no food and wine pairing!" While there is no such thing as a wrong pairing, certainly some work better than others. Pairing food and wine has come so far from the old school theory of red wine with red meat and white wine with white meat. With the introduction of fusion cooking and the growing wine market, there are so many options it can be overwhelming. This list of food and wine pairings has stood the test of time and always come out on top. Here are the top ten classic food and wine pairings:

1. Champagne & Caviar

Champagne can pair with almost any dish. It's arguably the most food friendly wine under the sun. The wine's low alcohol content, refreshing acidity, and bubbly texture make it a great match for almost any food. But Champagne, specifically Blanc de Blancs and Caviar is a pairing fit for a king, literally. Blanc de Blancs Champagne comes from the Champagne region of France, and is made from 100% Chardonnay, one of the three principal varieties in the region.

Caviar is just a fancy name for the salted eggs of the Sturgeon, a fish commonly found in Russia. The marriage is said to have been discovered as a result of religious practices. In ancient Russia eating meat was forbidden 200 days a year. They supplemented their diet with various types of fish; insert caviar. It's likely that the Czars of Russia were the first to discover this classic pairing since only the wealthy and prestigious imported and drank Champagne. From the first time light, lively Champagne refreshed and cleansed the palate after each bite of salty caviar, this pairing has been a classic. While many use it to ring in the new year, the match makes a great pairing any time of year.

2. Sancerre & Goat Cheese

Sancerre and goat cheese is as much a regional pairing as it is a classic pairing. There is an expression used when pairing, "If it grows together, it goes together." That applies here. Sancerre is a region in France known for producing flinty, crisp, refreshing white wines from the Sauvignon Blanc grape. While the region also makes reds from Pinot Noir, this pairing is about the whites.

In Sancerre, wherever they don't grow grapes, they raise goats. Hence the reason "grows together, goes together" fits here. The salty, chalky goat cheese is enhanced without being overpowered by the refreshing, medium-bodied Sauvignon Blanc from the region. To say this is a classic may be an understatement. This pairing has encouraged many wine novices to become connoisseurs.

3. Bordeaux & Roast Spring Lamb

Staying in France, this next classic is a carnivore's dream. The origin of the expression, "red wine with red meat" exists if not for one reason: tannins. Tannins are found in red wine. They are that mouth drying sensation that can leave you begging for a glass of water to hydrate the palate. Proteins like red meat and Lamb love a little tannin to help cut through them. This is why a red wine producing region like Bordeaux in France makes such a great pairing for meat. Bordeaux is well known for its full-bodied red wines made from a blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec. The reds from the region, when done well, are complex mixes of dark fruit and earth notes.

Beyond world-class red wines, the region also raises lamb, making this another "grows together, goes together" pairing. Bordeaux sweet and tender salt marsh lamb roasted with herbs is a perfect pairing for a red from the Medoc (left bank of Bordeaux), especially from sub-regions like Pauillac and St. Julien. These wines, especially when aged, mellow out creating a symphony of flavors that compliment and enhance the dish. This meal is definitely the time to bring out the blue chip (expensive & high-quality) bottle of Bordeaux you have been saving.

4. Sauternes & Foie Gras

With this classic, rich meets even richer. Sauternes is a region in France that produces stunningly sweet white wines from the Semillion and Sauvignon Blanc grapes. Sauternes is sweet because the grapes used to produce it are effected by a mold called Botrytis Cinerea, aka the Noble Rot. Botrytis doesn't occur everywhere in the world. It requires an environment where moisture can meet the sun at the perfect time to create just the right mold. The resulting wine is usually expensive, but more importantly sweet and rich, displaying flavors and aromas of peaches, apricots, and honey.

Foie Gras is a delicacy made from duck or goose liver. The birds are force-fed to fatten the liver to the size of one pound to a pound and a half. The enlarged liver is then cooked in its own fat and oils, butter, and a mix of spices to create a rich, succulent dish. While it may sound unappetizing and cruel, the pairing is remarkable. The rich, sweet Sauternes cuts through the rich Foie Gras creating a perfect balance of flavor and texture.

5. Vintage Port & Stilton

With this classic, sweet meets stinky. Stilton cheese is a traditional English blue, or bleu, cheese made from cow's milk. During production, the cheesemaker pierces the wheel with long stainless steel needles to allow the mold to attack the inside. The result is a rich and creamy, not dry and crumbly, cheese that displays aromas and flavors of old leather, dark chocolate and spice. Blue cheese usually inspires a love or hate relationship with most people. But paired with a rich, sweet dessert wine like Vintage Port, all bets are off.

The term port refers to a fortified wine from Portugal. Fortified is just a fancy name for wines that have had a spirit, usually brandy, added to them. With fortified wines the end result is often, but not always, sweet, and this is the case for port. The name port carries a specific meaning and restrictions. Although the name should not be used for fortified wines outside of the region, it often is.

The term vintage port simply means that all of the grapes are from one year's grape harvest. Vintage is usually declared 3 times a decade. The vintage ports of Portugal are rare, accounting for less than 1% of the country's dessert wine output. They are sweet with high alcohol content (which it should be seeing as they add liquor to the juice) and display flavors and aromas of dried fruit, vanilla, and spice. The full-bodied, sweet vintage ports cut through the stinky blue cheese creating a sweet and savory pairing that will shock even the most extreme blue haters.

6. Chablis & Oysters

With this classic, salty meets refreshing. Chablis is a region in Burgundy, France that produces clean, refreshing whites from the Chardonnay grape. The wines produced aren't the buttered popcorn style you may know Chardonnay to be. Instead the Chards from the region are elegant and refined, displaying a wonderful, racy acidity with flavors and aromas of green apple and spice.

This pairing works so well because the salty oysters are tamed by the refreshing acidity in the crisp, white Chablis. Oysters also have a weightier texture, and full-bodied Chablis has the strength to hold up to it without masking the dish. A match made in heaven.

7. California Chardonnay & Lobster

With this pairing, the same grape is used to make the wine, but the style couldn't be any different than that of Chablis. In Chablis, as I mentioned, the style is crisp and refreshing with tree fruit flavors and aromas. California vintners, on the other hand, tend to produce a style that is big and rich with flavors and aromas of butter and tropical fruit. The lush California style Chards make a perfect pairing for a dish like lobster.

Lobster is usually served with butter, a perfect compliment to the buttery style of Chardonnay produced in California. Lobster is also a weightier seafood. It requires a wine that can stand up to that weight while complimenting the flavors. A California Chardonnay does both beautifully. This match isn't as aged as something like caviar and Champagne, but a classic none the less.

8. Muscadet sur Lie & Mussels

This classic pairing is yeast meets west. Muscadet sur Lie is a sub-region in the western part of the Loire in France. The area is close to the sea making this another great "grows together, goes together" pairing. Muscadet sur Lie is a white wine made from the Melon de Bourgogne grape. The term "sur Lie" signifies that the wine was aged with its sediment, or dead yeast cells. The sediment imparts texture, flavor, and aroma. The end result is a wine that is light-bodied, dry, and acidic, with flavors and aromas of yeast and tree fruit.

Muscadet has the characteristics to pair well with a variety of seafood, specifically shellfish, dishes. The reason this particular pairing works so well is because of Muscadet's racy acidity. I sound like a broken record, but salt needs acidity to ready the palate for the next bite. Couple that with the lightweight characteristics of the Muscadet, and you have yourself a classic French pairing that will allow both elements to shine.

9. Cru Beaujolais & Charcuterie

Before you jump to Beaujolais conclusions, let me explain. Beaujolais is a region in France that produces red wines from a grape named Gamay. The Beaujolais region is inside of the greater Burgundy region. Some years, Beaujolais makes more wine than the rest of Burgundy, with nearly half of the wine being sold as Beaujolas Nouveau. You may have seen Beaujolais Nouveau at your local retailer. Lately it has arrived in plastic bottles, very sexy. In short Beaujolais Nouveau is a mass marketing campaign disguised as a celebration of the new harvest. Each year on the third Thursday in November, Beaujolais Nouveau is shipped around the world to be consumed by the masses in “celebration.” I'd almost rather celebrate with ether and koolaid.

Nouveau is consumed very young. The grapes are picked, fermented and aged all within 6-8 weeks. The result is a purply-pink, very light wine that usually tastes like bubble gum. The wines generally lack structure and need to be consumed before the first of the year.

But Beaujolais is so much more than Nouveau. Even the regular wines from the region or the Village show more depth and character than the Nouveau. The real star from the region is Cru Beaujolais. Within the greater Beaujolais region, there are 10 sub-regions that have superior conditions for growing grapes. These sub-regions are called Crus, which means "growth" in French. While Cru Beaujolas is made from the same grape as Nouveau, gamay, the styles couldn't be more dissimilar. Cru Beaujolais has more structure, depth, and character, and makes a great partner for food. Enter charcuterie.

Charcuterie is a glamorous name for cured meats. A plate of charcuterie usually consist of a variety of pork products including but not limited to: bacon, ham, sausage, galantines, pâtés and/or confit. The plate is usually salty and weighty, a common theme with classic pairings. Cru Beaujolais, as I mentioned, has a remarkable acidity and a touch of tannin to hold up to the plate. This classic is usually a shocker for people who haven't tried Cru Beaujolais.

10. Fino Sherry & Olives

With this classic pairing, salt meets...well...more salt. When pairing food and wine you basically have two options: compliment or contrast. This last pairing is definitely an example of complimenting. Fino Sherry is a fortified wine made from white grapes that grow in the Jerez region of Spain. What separates this fortified wine from the vintage port above is timing. With Port wine the spirit is added in the middle of fermentation to kill the yeast, what is left is sugar which results in a sweet wine. With Fino Sherry the spirit is added at the end of fermentation, once all the sugar has been eaten up. The result is a wine that is dry with a high alcohol content.

Like Muscadet sur Lie, Fino Sherry sits with its yeast. But instead of the yeast floating in the wine, it grows on top like a film, protecting it from air exposure. This film, called flor, imparts a distinct salty, nutty component to the wine. Salty olives just love to be complimented by a salty Fino Sherry. While this isn't a main dish pairing, it makes for a classic hors d'oeuvre.

There you have it, a list of the top ten classic food and wine pairings. I think one of the most important ingredients to success when pairing wine with food is to let the dish be the star and the wine the supporting actor. Wine should act like a condiment for food. Imagine the dish is the hot dog and the wine is the ketchup. While that sounds a little crude, it's true. One needs the other to be complete.

As I mentioned before there is no such thing as a wrong food and wine pairing, some just work better than others. If you like Sauvignon Blanc with your meal and you're eating steak, rest assured, there is a better pairing. But it's ultimately your glass, and you have to fill it with what you like. Try to match weight, acidity and flavors, and you will be set. With sugar you always want the glass to be sweeter than the dish, hence the reason Foie Gras and Sauternes works so well - the Foie Gras is not nearly as sweet as the wine.

Thanks to today's fusion cooking craze and the increasing number of wines present every year, you can pair salmon from Washington state seasoned with Indian curry with a Gewurztraminer from Alsace, France. But still, the classics, well...they're classic.

If you have a chance to try some of these pairings or if there is a classic pairing you like, please let me know by emailing me, posting a comment here on the blog, or contacting me on Facebook. Make sure to check out Cru Wine Online to learn more about food and wine pairing and how to received daily wine & recipe pairings with video.

Until next week, thanks for reading.

Salut,
Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online