Bubble bubble, no toil or trouble: sparkling wine at Thanksgiving

November 9, 2011 § Leave a comment

Sparkling wine. Yet another phrase to strike fear into the heart of the average wine consumer, and to strike obstreperous pretension into the mouths of countless wine salespeople and sommeliers. We all whine: Why don’t people drink more bubbles? It’s so hard to get folks to buy Farmer Fizz (grower-made Champagne). Quit-cher-beetchin, dude. The stuff is expensive! And doesn’t usually last well into the next day (actually, it often does…but perception = reality).

Anyway, today I write a gentle nudge toward considering sparkling wine for more of your meals, especially for Thanksgiving. What is it about low alcohol, charm, food-flexibility, high acidity merged with subtle sweetness and a generally festive mood that you don’t understand? Actually, forget “understand”; how about like? The focus is on Albert Mann from Alsace, with brief shout-out to Gruet. But the gist is: don’t get caught up in details, just drink effervescent wine!

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