This article is an interesting read for those, like me, who enjoy reading about the wine drinking habits of writers and those in the industry.
I'm fascinated with what wines (sparkling and still) people love to drink, and their thoughts on the varietals they can do without.
Lettie Teague from the Wall Street Journal meets up with Hugh Johnson, author of "Hugh Johnson's Pocket Wine Book". The discussion centers on Champagne and other "fizzes", which is a term used by Johnson to describe other sparkling wines.
Champagne or sparkling wine is generally thought of as a "celebratory drink", meant for weddings, job promotions and New Year's Eve. But the bubbly can be so much more than that.
The sleek, crisp style of a Champagne or sparkling wine is a great combination with foods that are either rich or spicy. Sushi, lobster, or other rich, buttery foods are just a few examples of good pairings.
Champagne and sparkling wines CAN be expensive, but they can also be affordable and are sold under many different names, depending on what country they come from. Whether it's from California, Australia, or named Cava from Spain or Prosecco from Italy, lots of regions produce their own type of sparkler.
Some names I can recommend are Tattinger from France, Gruet from New Mexico, along with Schramsberg and Roederer Estate from California. These are names that should be available at local wine shops, if not, ask for other recommendations at any price point.