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).
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.