December 09, 2013
Holiday Sparklers Meet their Match

Kiralyudvar Winery 2009 Pezsgo, Henye, Tokaj
paired with Baked Brie en Croute with Apple Compote
When was the last time you saw a sparkling Hungarian Tokaji Furmint? With only a 200-case production, this is truly a special wine. Harvested from Kiralyudar’s biodynamic vineyard, you’ll pick up notes of orange blossoms and apples on the nose with yeasty honey on the palate and a dry finish. It’ll complement creamy brie divinely, and will no doubt be the belle of the ball.

Champ Divin 2011 ‘Champ D’Etoiles’ Cremant du Jura
paired with Bacon-Wrapped Dates
This brioche-hued blend of Pinot Noir and Chardonnay shimmies with lithe tropical fruit and a bright hazelnut note. It’s seen zero dosage, but veers toward the delicate rather than the aggressive. The grapes are hand harvested and grown in solid clay and limestone on a certified organic and biodynamic estate in South Revermont of the Jura region. The slight nuttiness creates a refreshing counternote to the bacon-wrapped dates, which, really, no party should ever be without.

Reginato 2008 ‘Celestina’ Rosé of Malbec Metodo Tradicional
paired with Grilled Herbed Baby Lamb Chops
Though Malbec is maybe the unlikeliest choice for a sparkling wine, this limited-production Argentinian sipper manages a yin-yang balance of richness from the grape, while providing lift from the methode champenoise. The Reginato family personally oversees every aspect of production, and patriarch Pepe learned from his father, who made wine for over 50 years. It shows berry flavors, with toasty, yeasty notes and a crisp finish. Its tannic structure makes this a great pairing for meaty appetizers, such as grilled herb baby lamb chops

Bernard Vallette NV ‘Née Bulleuse’ Brut Methode Traditionelle
paired with Cucumber and Smoked Salmon Canape with Wasabi Cream
Gamay brings the fun to this lively sparkling wine with a touch of residual sugar. It’s bright and easy, with berry notes balanced by earthy undertones—everything you want to find in a Beaujolais, but invigorated by creamy bubbles.This wine is certified organic and biodynamic, and was allowed to ferment from natural yeasts, so there’s a bit of soul to this party animal. With just a hint of sweetness, it’ll balance beautifully with the spice from a wasabi-infused salmon dish.