Champagne and I have a complicated relationship. I love it, but it doesn’t always love me. Though the more money I spend on it, the better it treats me. I’d imagine that many people have a similar relationship, so I’ll share some of my tips for the upcoming sparkling holiday.
First, the good stuff. I stopped by Midtown Wine and Spirits recently and observed that they are well-stocked for New Year’s Eve, including a number of really good bottles of Champagne. Among the bottles is a really great selection of Veuve Clicquot (including the rosé) and Moet and Chandon.
But they also have a good selection of affordable bubbles as well. I like the Ruffino and Maschio proseccos ($12.99 and $11.99, respectively) and the Brut and Extra Dry sparkling wines from Chateau Ste. Michelle (from Washington State and one of my favorite domestic wineries). Both of the Chateau Ste. Michelle wines are made with a blend of mostly Chardonnay (along with Pinot Noir) with notes of apple, pear and citrus. I also like to use all of these for sparkling wine cocktails by adding St. Germain (elderflower liqueur) or Domaine de Canton (ginger liqueur) or even grenadine or other flavored syrups. Bang Candy Company makes some great syrups; Chris Chamberlain told me he's found them at Green Door Gourmet for his New Year's Eve Prosecco bar.
I’ll be celebrating with a bottle of Biltmore Estate Chateau Reserve. It’s made from chardonnay grapes exclusively and has notes of honey and citrus; it is said by the winemaker to pair well with a light dinner. I’ve also got a bottle of Italian Bisol Prosecco to ring in the new year, the higher-end Cartizze made from glera grapes (the grape variety used in prosecco).
It is a delicate sparkling wine that has floral notes as well as hints of apple and pear, so it’s best enjoyed on its own. Both are on the low side of the alcohol level scale (11% to 12%), which should help ensure my new year starts nicely instead of with dry toast and ibuprofen.
