Which means sparkling wine, plus a couple of other ideas — whether for dinner on Dec. 31 or brunch on Jan. 1.
Our Champagne and sparkling wine glossary is here. This is also the place for my annual plea to drink more sparkling wine during the year. Bubbly deserves deserves more than just one post in the Wine Curmudgeon top 100 (90th place in 2012).
? Red or white? Does your lifestyle determine whether which color wine you prefer? A study that looked at British wine drinkers says that may be the case, though the Wine Curmudgeon has his doubts. It found that red wine drinkers are better educated and drink more frequently than those who have a preference for white or rose, while white wine drinkers are home-lovers who aren ?t ambitious for their careers. What the study doesn ?t seem to have taken into account is wine price, because white and rose tends to be less expensive than red, which would account for some of the differences.
? Get a lawyer: One must admire the gumption of a group of Idaho prison inmates, as reported by Courthouse News. They are suing five liquor producers, including E&J Gallo, because ?alcohol contributed to their downfall, and that companies that make beer, wine and booze should be obligated to warn consumers of the dangers of their products, ? says the report. The companies, says the suit, knew their product was habit forming, but did nothing to warn the public. The other interesting bit about the story? It has a quote from an unnamed member of Alcoholics Anonymous, who holds AA sessions at the prison. That kind of quote is almost unheard of, given AA ?s mania for secrecy.
? Too much expensive Champagne: What would we do without the Internet? Otherwise we would not know, as reported by thedrinksbusiness.com, that someone named Dexter Koh spent 105,000 (about US$170,000) on bubbly at a British nightclub. Koh, a self-described bon vivant, tweeted that he celebrated a winning gambling night drinking Champagne that most people not only can ?t afford, but haven ?t heard of. And yes, there was a model along for the party, as well as a picture of the bill.
Some thoughts on bubbly for the New Year from around the Internet (and not a Veuve Clicquot recommendation among them):
? Sparkling wine advice: One of the best — perhaps the best — primers on bubbly comes from Tim McNally at New Orleans magazine. It's so good, in fact, that I'm going to steal much of it for use here. Writes Tim: "Never allow the wine to flow out of the bottle after opening. It ?s a terrible waste." Is it any wonder I think so much of the post? Tim includes Champagne history, advice on opening a bottle, some recommendations, and even his analysis concerning the number of bubbles in a bottle of bubbly.
? Value-oriented Champagne: Yes, the real stuff — sparkling wine from the Champagne region of France — is expensive, but that has not deterred my pal Dave McIntyre from looking for bottles that offer the most for your dollar. Dave's finds are here and here; availability may be a problem away from the East Coast, but these are wines worth looking for. The Jose Michel (the second link) sounds especially good.
? Price-conscious selections: Fred Tasker in the Miami Herald offers 11 bubblies to try, and only one costs more than $27. Which, for sparkling, is impressive — even by the Wine Curmudgeon's standards. The Woodbridge extra dry, which is only $10, is an intriguing choice, and should please anyone who wants something sweeter but is intimidated by the whole sparkling wine thing.
How confused are Americans about sparkling wine? Very. The Wine Curmudgeon was in line at one of Dallas' upscale grocers last week, and the woman ahead of me in line had all sorts of expensive produce and meat — and six bottles of $9 Freixenet black bottle cava. That almost certainly never would have happened if she had been buying regular, or still, wine; then her cart would have had the required 92-point bottles.
Or, to take it to the other extreme, a very well-known TV chef advised her viewers a couple of weeks ago to make mimosas — the 20-somethings' favorite hangover remedy — with $40 sparkling wine. Which would be the equivalent of making sangria with one of the $40 reds I review in the monthly expensive wine post. Which would seem certainly seem like overkill.
What's the reason for all this confusion? Because sparkling wine is seen as even more confusing than still wine, and still wine confuses us enough. Sparkling wine is more difficult to open. We're only supposed to drink it on special occasions, and never for dinner in the middle of the week. And it has bubbles!
But sparkling wine doesn't have to be this way. In fact, other than opening it, bubbly is not much different from still wine. It's made with the same grapes, it's made in much the same way, and it pairs with food just like regular red and white wine. Best yet, quality labels are available at all prices, even for less than $10.
After the jump, what you need to know about bubbly and my suggestions for the New Year's holiday.
Vintage Champagne — that is, Champage with a year instead of NV for non-vintage — isn't especially common; when a Champagne house announces one, it's to mark an exceptional year. Which makes perfect sense with the Moet ($70, sample).
This is as well made a bubbly as the Wine Curmudgeon has had in a long, long time, and reminds me why I enjoy Champagne so much. Frankly, as much as I like sparkling wine, too many Champagne makers long ago stopped caring about price as it relates to value. They have a brand that they can charge too much money for, and so they do. It doesn't seem to matter whether the wine is worth that price.
That's not the case here. If you want to spend $70 for Champagne, the Moet is money well spent. It's subtle and charming, like a woman you meet at a party who stays in your head and you think about at the oddest moments. There is a bit of yeast and lots and lots of clean, fresh green apple fruit, as well as bubbles that never, ever end. Drink this on its own, to celebrate a special occasion, or with a fancy holiday dinner, for it's a terrific food wine.