{"title":"Sparkling","description":"\u003cp\u003eBubbles in wine are delicious, add an extra layer of enjoyment and make drinking wine fun. Drink bubbles for any reason at all!\u003c\/p\u003e","products":[{"product_id":"le-colture-sylvoz-prosecco-brut","title":"Le Colture Sylvoz Brut Prosecco","description":"\u003cp\u003eFamily owned and operated for literally centuries in Valdobbiadene, Veneto, Italy, in other words a grower producer. The family started producing sparkling wines in 1983. The “Sylvoz” grapes are 100% Glera, and come from high altitude estate vineyards. The Prosecco is ridiculously good and anything but basic. The pure, fresh and mouthwatering flavors put most other Prosecco wines to shame, especially that one with the light blue label.\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":35893203370144,"sku":"","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/IMG-9707.png?v=1776381745"},{"product_id":"contadi-castaldi-brut-franciacorta","title":"Contadi Castaldi Brut Franciacorta","description":"80% Chardonnay, and aged on the lees for 20-26 months. Franciacorta is the \"Champagne\" of Italy and a nice step up from Prosecco.","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":39444523188384,"sku":"","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/P3110022-2.jpg?v=1615523787"},{"product_id":"lini-910-lambrusco-labrusca-rosso-nv","title":"Lini 910 Lambrusco “Labrusca Rosso” NV","description":"","brand":"Classic","offers":[{"title":"Default Title","offer_id":41071590637728,"sku":"","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/P9291026.jpg?v=1632965702"},{"product_id":"paul-nicolle-cremant-de-bourgogne","title":"Paul Nicolle Cremant de Bourgogne","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eThe fruit for Paul Nicolle’s Crémant de Bourgogne comes from \u003c\/span\u003e\u003cspan class=\"s1\"\u003eMolosmes\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, a small village on the border of \u003c\/span\u003e\u003cspan class=\"s1\"\u003eBurgundy and Champagne\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, just a short drive from Chablis. The vineyard sits on \u003c\/span\u003e\u003cspan class=\"s1\"\u003eKimmeridgian limestone\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, the same fossil-rich soil that defines both Chablis and parts of the Aube in southern Champagne. At an average vine age of 20 years, the Pinot Noir grown here benefits from a cool, continental climate — marked by long growing seasons and sharp diurnal swings — that preserves acidity and encourages slow, even ripening. This location, both geographically and geologically aligned with Champagne, is rare terroir for Crémant, and it brings exceptional structure and finesse to the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe Wine\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eMade from \u003c\/span\u003e\u003cspan class=\"s1\"\u003e100% Pinot Noir\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, this Crémant (Champagne method) is vinified in stainless steel with a mix of selected and native yeasts, followed by full \u003c\/span\u003e\u003cspan class=\"s1\"\u003emalolactic fermentation\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. The base wine is aged in tank for a year, then spends \u003c\/span\u003e\u003cspan class=\"s1\"\u003e16 months on lees\u003c\/span\u003e\u003cspan class=\"s2\"\u003e in bottle before being hand-riddled and disgorged. The result is a sparkling wine with \u003c\/span\u003e\u003cspan class=\"s1\"\u003eprecision, length, and texture\u003c\/span\u003e\u003cspan class=\"s2\"\u003e — showing notes of \u003c\/span\u003e\u003cspan class=\"s1\"\u003ewild strawberry, crushed stone, white flowers, and brioche\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. The mousse is fine and persistent, the palate dry but layered, finishing with a mineral edge that unmistakably echoes its Chablis roots. This is not Crémant made in the style of Champagne — it’s Crémant made \u003c\/span\u003e\u003cspan class=\"s3\"\u003eby\u003c\/span\u003e\u003cspan class=\"s2\"\u003e someone who knows Champagne, but wanted something distinctly Burgundian.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThe People\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCharly Nicolle\u003c\/span\u003e\u003cspan class=\"s2\"\u003e grew up in the village of Fleys, just outside Chablis, where his family has been growing vines since the late 19th century. After working in the \u003c\/span\u003e\u003cspan class=\"s1\"\u003eAube region of Champagne\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, he returned home with a vision: to make traditional-method sparkling wine that reflects both his Chablis heritage and Champagne training. In 2014, his wife \u003c\/span\u003e\u003cspan class=\"s1\"\u003eLucie Thieblemont\u003c\/span\u003e\u003cspan class=\"s2\"\u003e acquired a few hectares of Pinot Noir near Fleys, and together they began producing Crémant fully in-house — a rarity in Burgundy. From \u003c\/span\u003e\u003cspan class=\"s1\"\u003evinification to hand riddling and disgorgement à la volée\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, every step is done at the domaine. This is sparkling wine made with the same care and intention as their Chablis: clean, expressive, and elegant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePotato latkes with crème fraîche and caviar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe clean, mineral-driven acidity of the Crémant cuts through the richness of fried potato, while its fine mousse and subtle red fruit provide lift against the cool, briny pop of caviar. Crème fraîche bridges the two — creamy but not heavy, elegant but grounded. This is a classic, high-contrast pairing that feels both indulgent and precise and is perfectly festive.\u003c\/span\u003e\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":41228678955168,"sku":"","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/IMG-7693.png?v=1765757857"},{"product_id":"brundlmayer-sekt-rose","title":"Brundlmayer Sekt Brut Rosé","description":"\u003cp\u003e\u003cspan\u003ePinot Noir, St Laurent, Zweigelt (still red Zweigelt also blended in)\u003c\/span\u003e\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":42049460863199,"sku":"","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/products\/PB121345.jpg?v=1636751555"},{"product_id":"patrick-bottex-bugey-cerdon-nv","title":"Patrick Bottex Bugey Cerdon NV","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil Type:\u003c\/strong\u003e Rocky limestone slopes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e High-altitude hamlets in the Bugey region\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrape:\u003c\/strong\u003e 90% Gamay, 10% Poulsard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Méthode ancestrale; direct press of grapes, natural fermentation in cuve, bottled partway through fermentation, secondary fermentation in bottle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarming Practices:\u003c\/strong\u003e Hand-harvested grapes, sustainable farming\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e This delightful rosé sparkles in the glass with a deep pink hue, offering ambrosial fragrances of alpine strawberries and roses. It presents a playful dance over the palate, balancing a touch of sweetness with crisp acidity and a refreshing mineral finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairing:\u003c\/strong\u003e Perfect as an aperitif or with a cheese board, and equally delightful with desserts like crème brûlée with a berry compote.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Wine:\u003c\/strong\u003e Nestled in the Bugey region of France’s Savoie region, Patrick Bottex's vineyards are a testament to the labor-intensive farming required in this steep, mountainous terrain. The wine, crafted using the rare méthode ancestrale, is a celebration of the region's unique terroir, showcasing the potential of these steep, stony lands. Despite its light-hearted nature, this sparkling rosé is a product of serious terroir, embodying the festive spirit of the region.\u003c\/p\u003e","brand":"Empire","offers":[{"title":"Default Title","offer_id":44547024158943,"sku":"","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB240340.jpg?v=1700874863"},{"product_id":"copy-of-champagne-nowack-s-a","title":"Champagne Nowack Autre Cru","description":"","brand":"Old World","offers":[{"title":"Default Title","offer_id":44764990177503,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1010652.jpg?v=1706145838"},{"product_id":"luis-pato-espumante-maria-gomes","title":"Luis Pato Espumante Maria Gomes","description":"","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":45707451203807,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5150264.jpg?v=1715824630"},{"product_id":"schramsberg-j-schram-brut-rose-2014","title":"Schramsberg J. 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Perfect for any occasion.\u003c\/span\u003e\u003c\/p\u003e","brand":"E-Corp","offers":[{"title":"Default Title","offer_id":46214760235231,"sku":null,"price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8070751.jpg?v=1723319400"},{"product_id":"le-marie-metodo-classico-rose","title":"Le Marie Metodo Classico Rosé 2016","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":46439602389215,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1011287.jpg?v=1731016690"},{"product_id":"christophe-mignon-adn-de-foudre-champagne-brut-nature","title":"Christophe Mignon ADN de Foudre Champagne Meunier Brut Nature","description":"","brand":"Old World","offers":[{"title":"Default Title","offer_id":46513305551071,"sku":null,"price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB261432.jpg?v=1732724317"},{"product_id":"champagne-laherte-freres-ultradition-brut-1","title":"Champagne Laherte Frères “Ultradition” Brut","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eIn 2005 Aurelien Laherte took over as the 7th generation head winemaker of Champagne Laherte, started in 1889 by Jean-Baptiste Laherte. He carries on his family's heritage of sincere and authentic winemaking with plot-by-plot vinification, immediate and gentle pressing, and low dosage. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Les Vignes d'Autrefois\" is a celebration of Meunier! This single varietal sparkling is grown in Chavot and Mancy on silty and clay soils. 2-4g\/L dosage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":46926327447775,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4240999.jpg?v=1745530731"},{"product_id":"terrevive-lambrusco-dellemilia-rosato-san-vincent-2020","title":"Terrevive Lambrusco dell'Emilia Rosato San Vincent 2021","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":46949865455839,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5081088.jpg?v=1746737585"},{"product_id":"champagne-veuve-fourny-fils-brut-les-grands-terroirs-3l","title":"Champagne Veuve Fourny \u0026 Fils Brut Les Grands Terroirs 3L","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":46974103945439,"sku":null,"price":475.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5141136_d93e0ec8-991f-4072-bbfd-420f588cd20b.jpg?v=1747258890"},{"product_id":"pierre-gerbais-grains-de-celles-extra-brut-new","title":"Pierre Gerbais Champagne “Grains de Celles” Extra Brut","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47155242729695,"sku":null,"price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7241582.jpg?v=1753410064"},{"product_id":"pierre-gerbais-champagne-bochot-extra-brut","title":"Pierre Gerbais Champagne “Bochot” Extra Brut","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47155279298783,"sku":null,"price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7241584.jpg?v=1753410022"},{"product_id":"jean-noel-gagnard-caroline-lestime-cremant-de-bourgogne-rose-grand-lys-2020","title":"Jean-Noël Gagnard - Caroline Lestime Cremant de Bourgogne Rosé Grand Lys 2020","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":47186051006687,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7311633.jpg?v=1754084261"},{"product_id":"le-petit-voyage-criolla-petnat-2023","title":"Mundo Revés La Petit Voyage Criolla PetNat Rose 2023","description":"","brand":"Empire","offers":[{"title":"Default Title","offer_id":47298523496671,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8281811.jpg?v=1756421980"},{"product_id":"i-need-3-cases-of-bertrand-delespierre-champagne-enfant-de-la-montagne-brut","title":"Bertrand-Delespierre Champagne “Enfant de la Montagne” Brut","description":"","brand":"Old World","offers":[{"title":"Default Title","offer_id":48092036104415,"sku":null,"price":57.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/IMG-7792.jpg?v=1766278862"},{"product_id":"dhondt-grellet-roc-solare-extra-brut","title":"Champagne Dhondt-Grellet “Roc Solare” Extra Brut","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":48228340957407,"sku":null,"price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC130450_dfb52b2c-1ae4-405a-9f1e-5bd869d1c6af.jpg?v=1765760191"},{"product_id":"chereau-carre-vices-vertus-orgueil-blanc","title":"Louise Chéreau Vices \u0026 Vertus\nOrgueil Méthode Traditionnelle Brut 2020","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48321480458463,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PC230514.jpg?v=1766605589"},{"product_id":"bisson-glera-vino-frizzante-trevigiani-2025","title":"Bisson Glera Vino Frizzante Trevigiani 2025","description":"\u003cp\u003e\u003cspan\u003eThe Land\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Bisson Glera Vino Frizzante Trevigiani originates from the elite Valdobbiadene district of the Veneto region, renowned for its exceptional Prosecco. Here, the vineyards are situated on stunningly steep hillsides, with sandy and clay-rich soils that offer excellent drainage. The unique microclimate, influenced by the Dolomite Mountains and the Adriatic Sea, provides warm days and cool nights, ideal for the slow ripening of the Glera grape. This environment imparts a distinctive freshness and vibrant character to the wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Wine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrafted from 100% Glera, this refreshing sparkling wine is a bone-dry delight with only 2 grams per liter of residual sugar, standing in stark contrast to many of its sweeter Prosecco counterparts. This wine is the result of a collaboration between Pierluigi Lugano and his good friend Eli Spagnol of Torre Zecchei. Fermented in stainless steel tanks with meticulous temperature regulation, the wine retains its delicate freshness and vivid character. Sealed with a crown cap, this method ensures the wine's effervescence and vibrant quality. Notably, since 2016, using a crown cap disqualifies the wine from being labeled as Prosecco, even though it proudly lists the Glera grape. The nose reveals an inviting bouquet of acacia honey, white flowers, crunchy green apples, Meyer lemon and  tart nectarines. On the palate, the wine is crisp and refreshing, with a creamy texture from the fine bubbles, balanced by natural acidity and a subtle mineral underlay. The clean, bright finish is the perfect aperitif for summer!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe People\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePierluigi Lugano, a former sommelier turned innovative winemaker, brings his passion and expertise to Bisson. Working closely with Eli Spagnol, who manages a mere 30 hectares in Valdobbiadene, Lugano ensures that each bottle meets exacting specifications. The vineyards' hand-harvested grapes are a testament to the duo's commitment to quality. Lugano's minimal intervention philosophy and Spagnol's meticulous vineyard management combine to create a wine that is both expressive and true to its picturesque Venetian terroir.\u003c\/span\u003e\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":48459219501279,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2180917.jpg?v=1771466297"},{"product_id":"bodet-herold-aerlinn-rose-brut-nature-2023-1-5l","title":"Bodet-Herold Aerlinn Rosé Brut Nature 2023 1.5L","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48546279096543,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270982.jpg?v=1772231780"},{"product_id":"broc-cellars-love-sparkling-chenin-blanc-2024","title":"Broc Cellars Love Sparkling Chenin Blanc 2024","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48546284175583,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2270970.jpg?v=1772231730"},{"product_id":"alma-4-blanc-de-blancs-2022","title":"Alma 4 Blanc de Blancs 2022","description":"\u003cp\u003e100% Chardonnay from sustainably-farmed, high elevation vineyards in the Valle de Uco appellation of Mendoza, Argentina. This champagne method sparkling wine spent 50 months aging prior to release. An incredible value from an under-appreciated region for sparkling wine. Brioche, white flowers, and lemon peel on the nose. Crisp green apple freshness with an almond croissant finish.\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":48553038217439,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2281000.jpg?v=1772329177"},{"product_id":"naveran-dama-brut-cava-2022","title":"Naveran Dama Brut Cava 2022","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003eOrganic grapes. 85% Chardonnay 15% Parellada.\u003c\/span\u003e\u003c\/p\u003e","brand":"empire","offers":[{"title":"Default Title","offer_id":48553040117983,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2281001.jpg?v=1772326780"},{"product_id":"le-colture-brut-prosecco-rose","title":"Le Colture Prosecco Brut Rosé","description":"","brand":"empire","offers":[{"title":"Default Title","offer_id":48579626139871,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3131088.jpg?v=1773465647"},{"product_id":"benjamin-taillandier-b8-mousseux-sparkling-2024","title":"Benjamin Taillandier B8 Mousseux 2024","description":"","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":48684091408607,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3261196_bfe0aa44-45f5-493b-8440-26dba6573123.jpg?v=1774579411"},{"product_id":"domaine-de-la-ferrandiere-methode-traditionnelle-brut","title":"Domaine de la Ferrandiere Methode Traditionnelle Brut","description":"","brand":"Voyager Wine Merchants","offers":[{"title":"Default Title","offer_id":48828386574559,"sku":null,"price":17.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4081299.jpg?v=1775706860"},{"product_id":"sacy-soeur-et-frere-champagne-grand-cru-blanc-de-noir-les-courtisols-du-fut-2020","title":"Sacy Soeur et Frere Champagne Grand Cru Blanc de Noir Les Courtisols du Fut 2020","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48833783398623,"sku":null,"price":115.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4081275.jpg?v=1775705184"},{"product_id":"weiser-kunstler-riesling-sekt-zeppwingert-2022","title":"Weiser Künstler Riesling Sekt Zeppwingert 2022","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48916400636127,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1010836.jpg?v=1708130300"},{"product_id":"jean-servagnat-champagne-premier-cru-les-galipes-de-coulommes-extra-brut","title":"Jean Servagnat Champagne Premier Cru Les Galipes de Coulommes Extra-Brut","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48953029820639,"sku":null,"price":92.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P4180016.jpg?v=1776549734"},{"product_id":"la-piana-lambrusco-grasporossa-di-castelvetro-secco-nv","title":"La Piana Mirco Gianaroli Lambrusco Grasparossa di Castelvetro","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":50079612535007,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6060320.jpg?v=1780892552"},{"product_id":"domaine-de-bichery-champagne-les-fontaines-rose-2021","title":"Domaine de Bichery Champagne Les Fontaines Rosé 2021","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNeuville-sur-Seine is in the Côte des Bar, the southern extremity of Champagne, 100 kilometers from Épernay. The Aube is geologically distinct from the Marne: Kimmeridgian limestone and clay, the same formation that runs under northern Chablis. This terroir produces Pinot Noir with darker fruit, firmer structure, and a saline edge that the more famous northern districts don't quite replicate. For decades, most Côte des Bar fruit went to the large houses to be blended anonymously. The domaine's six parcels of Pinot Noir, Chardonnay, and Meunier are certified organic since 2019, farmed with massal selections rather than commercial clones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Pinot Noir, with 15% vinified as red wine. Fermented 40% in neutral oak and 60% in stainless steel. Aged two years on the lees in bottle. Zero dosage (Brut Nature), no fining or filtering, 24 mg\/L total SO2. The 2021 vintage in Champagne was exceptional: a warm, dry summer produced naturally ripe grapes with clean sugars; a cool August preserved acidity. Les Fontaines Rosé from this vintage shows strawberry, dried raspberry, blood orange, crushed limestone, and a saline thread through the finish. The texture is firm and precise rather than creamy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDomaine de Bichery is Raphaël and Hannah Piconnet. Raphaël trained in oenology at Changins in Switzerland and at Beaune, with harvests in Burgundy and Bordeaux before returning to the family estate. Their first vintage under the domaine label was 2015. Raphaël's background is viticultural as much as cellar-focused, which shows in the farming: organic certification was pursued from the start and achieved in 2019. The use of massal selections throughout the estate is a commitment to preserving the genetic diversity of the existing vines rather than importing clonally selected material from nurseries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eDuck breast with cherry reduction, a charcuterie board built around pâté de campagne and jambon de Paris, tuna tartare with sesame and soy, or whole roasted chicken with properly crisped skin. Rosé Champagne without dosage has the structure to go through an entire meal rather than just the aperitif.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":50262622273759,"sku":null,"price":84.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6200458.jpg?v=1782000715"},{"product_id":"grosjean-montmary-extra-brut-rose","title":"Grosjean Montmary Extra Brut Rosé","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eValle d'Aosta is the smallest and highest wine region in Italy, a narrow Alpine valley wedged against the French and Swiss borders beneath Mont Blanc and the Matterhorn. Vines climb terraces of glacial moraine, sand, and stony debris, often above 500 meters, where the growing season is short and the day-to-night temperature swing is extreme. Grosjean farms around Quart and Saint-Christophe, just east of the city of Aosta, and Montmary takes its name from one of the peaks that dominates the zone. At this altitude Pinot Noir and Chardonnay ripen slowly and hold a knife-edge of acidity, exactly the raw material a serious sparkling wine is built on.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA rosé made by the traditional method, the same as Champagne: 60% Pinot Noir and 40% Chardonnay, aged 15 months on the lees and finished with under 2 grams per liter of dosage, which puts it squarely in extra brut territory. The color is pale coral. Expect wild strawberry and red cherry, blood orange, a little bread crust from the lees, and a chalky, mineral spine underneath. The mousse is fine and persistent, the finish dry and tight, closer to savory than fruity. This is Alpine sparkling wine built on altitude and acidity rather than richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Grosjean family has farmed in the Aosta Valley for centuries, but the modern estate begins with Dauphin Grosjean, who first bottled his wine commercially in 1969. It is now run by the third generation: Hervé, Didier, Simon, and Marco. The estate is a landmark for organic farming in the Alps. It stopped using insecticides in 1975 and in 2011 became the first certified-organic winery in Valle d'Aosta, the only one for the following decade. The vineyards are a patchwork of small, steep parcels around Quart, most of it worked by hand out of necessity as much as principle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eExtra brut and high in acid, this is a rosé that earns a place at the table rather than just before it. Pour it with prosciutto and melon, with charcuterie and a wedge of Fontina from the same valley, with salmon crudo or tuna tartare, or with pan-fried mountain trout. It also stands up to a mushroom risotto. The dry finish and steady bubbles reset the palate between bites. The kind of pink wine you can open in February and still feel like you are celebrating something.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":50540977029343,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7080640.jpg?v=1783567994"},{"product_id":"domaine-de-montbourgeau-cremant-du-jura","title":"Domaine de Montbourgeau Cremant du Jura Brut Zero","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eL'Étoile is one of the smallest appellations in France, just 52 hectares folded into the southwestern corner of the Jura. The name means star, credited either to the five hills that ring the village or, more likely, to the fossilized starfish scattered through the ground here. Those soils are the whole point: grey and blue marls laced with limestone scree and marine fossils, cool and deeply mineral. The climate is continental and unforgiving this far east toward the Alps, cold winters and short summers that push Chardonnay to ripen slowly and hold onto its acidity. Chalky marl plus preserved freshness is exactly what gives Jura sparkling wine its cut.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent Chardonnay from Nicole Deriaux's younger vines, made by the traditional method, the same process used in Champagne. The wine goes through both alcoholic and malolactic fermentation, then rests a minimum of 18 months on its lees before disgorging. It is bottled with zero dosage, no added sugar whatsoever, which is where the Brut Zero name comes from and why it finishes bone dry. No oak touches it. Expect a fine, persistent bead, green apple, lemon pith, white flowers, and a chalky, bready lees character, with a rounded texture that owes nothing to sweetness. 12.5% alcohol. Dry, saline, and unadorned, this is still the Chardonnay of L'Étoile, just with bubbles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMontbourgeau has grown wine in L'Étoile since Victor Gros planted the vineyards in 1920. His son Jean expanded the estate after taking charge in 1956, and Jean's daughter, Nicole Deriaux, joined in 1986 and now runs the domaine, with her three sons waiting in the wings. The property is nine hectares, mostly Chardonnay, with just under two hectares of Savagnin and small plantings of the local Trousseau and Poulsard. The vines are farmed organically, and the cellar work is deliberately old-fashioned: hand-harvesting, fermentation in stainless steel, then aging in a mix of foudres and older barrels beneath the family house. Deriaux is one of the reference points for traditional winemaking in the modern Jura.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZero dosage and bright acidity make this a natural aperitif, but it has enough grip for the table. Pour it with a plate of raw oysters, with ceviche or crudo, with fried chicken where the dryness cuts the salt and fat, or with a wedge of Comté from the same mountains. It also pairs with smoked salmon and crème fraîche on rye. The bone-dry finish and fine bubbles scrub the palate clean between bites. The kind of bottle that turns an ordinary Tuesday into something that feels like an occasion.\u003c\/p\u003e\n","brand":"Natural","offers":[{"title":"Default Title","offer_id":50540993413343,"sku":null,"price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7080639.jpg?v=1783567972"},{"product_id":"lini-910-lambrusco-labrusca-rose","title":"Lini 910 Lambrusco Labrusca Rosé","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLini 910 is based in Correggio, on the flat, fertile alluvial plain of the Reggio Emilia province in Emilia-Romagna. This is the historic home of Lambrusco, the northern Italian food valley of Parmigiano Reggiano, prosciutto di Parma, and aged balsamic. The soils here are deep and clay-rich, and the warm, humid Po Valley climate suits the Lambrusco family of grapes, which have been grown around Modena and Reggio for centuries. The wine that comes off this land is bred for the local table: bright, sparkling, and made to refresh rather than to age.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA dry sparkling rosé from 85% Lambrusco Salamino and 15% Lambrusco Sorbara, the more perfumed, higher-acid member of the family. It is made by the Charmat (Martinotti) method: a still base wine is racked into pressurized, temperature-controlled tanks for its second fermentation, then aged on the lees for texture before bottling. The result is pale coral pink with a fine, persistent mousse. Crushed raspberry and wild strawberry, white peach, and a lift of garden herb and spice, all carried on crisp acidity and a clean, dry finish. Low in alcohol and built for drinking cold, this is Lambrusco as an aperitivo and an all-purpose table sparkler.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Lini family founded the winery in 1910, and it is now run by the fourth generation as Lini Oreste e Figli. Across more than a century they have championed dry, serious Lambrusco at a time when the category was best known abroad for cheap, sweet, industrial bottlings. The family grows and vinifies its own fruit and has become one of the reference names for quality Lambrusco from Emilia. This rosé sits in their approachable Labrusca line, the everyday expression of what they do.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA natural aperitivo and a friend to salty, fried, and fatty food. Pour it with a board of prosciutto and salami, fried calamari or arancini, a margherita pizza, or spicy tuna rolls and other bright, chili-touched dishes. The bubbles and acidity reset the palate between bites, and the light chill and low alcohol make it easy to keep pouring through a long, casual meal.\u003c\/p\u003e","brand":"Classic","offers":[{"title":"Default Title","offer_id":50572337381599,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7160690.jpg?v=1784262436"},{"product_id":"cantina-puianello-lambrusco-broletto-2024","title":"Cantina Puianello Lambrusco Broletto 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is Lambrusco from where it belongs: Reggio Emilia, in the heart of Emilia-Romagna, the same northern Italian food valley that gives us Parmigiano Reggiano, prosciutto, and balsamic vinegar. Forget the sweet supermarket Lambrusco of the 1970s; this is Reggiano Lambrusco DOC, grown on the first hills above the city with southeast and southwest exposure. The soils are clayey-calcareous, and the vines sit in a mild climate that catches sun, regular rain, and breezes off the Tyrrhenian. Lambrusco was built to sit beside rich, salty, fatty local cooking, and everything about this wine points back to the table.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA frizzante red made from organic grapes: 30% Lambrusco Maestri, 30% Lambrusco Marani, 30% Lambrusco Salamino, and 10% Ancellotta. Fermentation uses only indigenous yeasts in temperature-controlled stainless steel, which keeps the fruit fresh and the bubbles soft. It pours an intense ruby with purple edges and a violet-scented nose: wild strawberry, rhubarb, blueberry, blackcurrant, and hibiscus, with herbal oregano and thyme underneath. The palate leans to blackberry with bright, balanced acidity and a flinty mineral edge. At 8.5% alcohol it is light and low in alcohol, and in this bottling it carries a gentle touch of sweetness (amabile, around 43 g\/L residual sugar) rather than running bone dry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCantina Puianello was founded in 1938 in the village of Puianello, just outside Reggio Emilia, and is run as a cooperative of longtime member families who grow all the fruit. The vineyards are trained on double Guyot and cordone speronato and cropped at low yields for concentration. The estate farms organically, certified by ICEA, and works to the EU organic disciplines for winemaking, including native-yeast fermentation. The wines are also vegan. This is small-scale, grower-driven Lambrusco, a world away from industrial tank production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePull out the local playbook. A chunk of aged Parmigiano Reggiano, a plate of mortadella and prosciutto, tagliatelle al ragù, or a blistered wood-fired pizza. It even holds up to a slice of blackberry pie with vanilla ice cream. The bubbles and acidity scrub away the fat and salt of cured meats and hard cheese, and it takes a good chill, which makes it a natural warm-weather red.\u003c\/p\u003e","brand":"Classic","offers":[{"title":"Default Title","offer_id":50572339249375,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7160689.jpg?v=1784262418"},{"product_id":"pierre-louis-lesage-champagne-grand-cru-cramant-2000","title":"Pierre Louis Lesage Champagne Grand Cru Cramant 2000","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGrand cru in Champagne means something different from grand cru in Burgundy. In Burgundy the classification is drawn plot by plot. In Champagne it rates entire villages. The echelle des crus, formalized in 1919, scored communes on a percentage scale that set grape prices, with seventeen villages sitting at 100 percent and roughly forty-four premier crus between 90 and 99. So every vine inside the Cramant boundary carries the grand cru rating, regardless of where it sits on the slope. Cramant earned it early, classed as one of only two grand crus in the Cote des Blancs in the original 1911 ranking, alongside Avize. The Butte de Saran rises here as an outlier of the Cote des Blancs ridge, cut off from the main cuesta by erosion, and the chalk is locally called oilier: slower draining than its neighbors. That is why Cramant Chardonnay comes out rounder and broader than the leaner villages further south, and why it gave its name to the old cremant style, first bottled here commercially in 1892.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChardonnay only, from a vintage that was good rather than great. 2000 brought a warm, dry summer and early ripening, but hail in June and July damaged plots, and a damp September left dilution in its wake. Acidity came in slightly low with solid fruit and body behind it. At 26 years, this has stopped being a sparkling wine in any usual sense. Long time on the cork transforms Champagne: the mousse gives up its force and settles into a fine, slow bead that barely rises, and in some bottles this old the pressure is nearly gone. Aromatics move to toasted brioche, honey, dried apricot, roasted hazelnut, and dried lemon, with the chalk still there underneath as texture rather than bite. It drinks like white Burgundy that happens to have bubbles. Serve it at 50 to 55 degrees, never ice cold, in a white wine glass rather than a flute. Open it gently, since an old cork can crumble or pop with almost no force. Disgorgement date is unknown, and bottle variation at this age is simply part of buying old Champagne.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWe will report only what we could confirm. Pierre Louis Lesage is a small grower based at rue du Moutier in Cramant, selling directly from the property, with a range covering Champagne and still wines. There is no importer page, no published estate history, and no documented account of the farming or the cellar. The producer is real and rooted in the village. Everything past that would be invention, and a 26-year-old bottle deserves better than a fabricated house story.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis wants richness and restraint together. Poached lobster with drawn butter meets the honeyed weight. Roast chicken with morels in cream is the pairing that makes the case for aged blanc de blancs as a dinner wine. Toasted brioche with creme fraiche and trout roe mirrors the wine's own character point for point. Chaource, soft and chalky from Champagne's southern edge, closes it out. Open this for someone who thinks Champagne is only for toasts.\u003c\/p\u003e","brand":"Wilkie Antiques","offers":[{"title":"Default Title","offer_id":50577043718367,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7210723.jpg?v=1784680960"},{"product_id":"lanson-champagne-brut-rose-back-vintage","title":"Lanson Champagne Brut Rosé [Back Vintage]","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChampagne is a cold place growing grapes at the northern edge of where grapes work, on a seabed. The subsoil is Belemnite chalk, the compacted remains of marine life, and it does two jobs at once: it holds water through dry spells and drains it away in wet ones, while reflecting light back into a canopy that never gets enough. Lanson is a Reims house, blending across villages rather than farming a single slope, which is what the non-vintage format is for. The color and the fruit in a Lanson rose have traditionally come from still red wine made in Bouzy, a south-facing grand cru village on the Montagne de Reims where Pinot Noir ripens more fully than almost anywhere else in the region. Bouzy rouge is the most sought-after red in Champagne for exactly this purpose.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eStart with what is not on the label. There is no vintage here and no disgorgement date we can read, so treat this as an aged non-vintage release of unknown exact age. That is why bottles like this are priced the way they are. What makes it worth the gamble is a technical decision. Lanson built its house style on blocking malolactic fermentation. The sharp malic acid in the base wine is never converted to softer lactic acid, so the wine goes into bottle with more acidity than its neighbors and holds it for decades. Acid is the skeleton that keeps an old Champagne standing, and the single best predictor of whether a bottle like this survived. This is a rose by red wine addition, not saignee: finished white base blended with a small percentage of Bouzy rouge, the method that gives Champagne rose precision rather than grip. With age, the pink drifts toward salmon, then copper and onion skin, and the strawberry and cherry of youth become dried strawberry, blood orange, walnut, and orange marmalade. The texture turns weightier and more vinous. Chill it to about 50 degrees, not colder, and pour it into a white wine glass. Expect variation bottle to bottle, as with anything stored this long by hands other than ours.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLanson was founded in Reims in 1760 by Francois Delamotte, making it one of the oldest houses in Champagne, and it adopted the Maltese cross in 1798, still on every bottle. Its identity has always been the non-malolactic approach, paired with lees aging well past the legal minimum. The house now holds non-vintage cuvees for around four years against a legal requirement of fifteen months.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAged rose Champagne is a food wine. Jambon persille, the Burgundian parsley-set ham, meets the acidity and the savory turn the wine has taken. Seared scallops with brown butter suit the weight it has gained. A plate of duck rillettes with cornichons and toast handles the dried-fruit character. Langres, the washed-rind cheese from Champagne's own doorstep, is the local answer and the best one. Pour this at the start of dinner and keep the bottle on the table, because it will not be finished with the first course.\u003c\/p\u003e","brand":"Wilkie Antiques","offers":[{"title":"Default Title","offer_id":50577047453919,"sku":null,"price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7210728.jpg?v=1784681078"},{"product_id":"que-pop-sparkling-session-rose-2025","title":"Que Pop Sparkling Session Rosé 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe label gives nothing away, so here it is: this is California, not Italy. Sonoma Coast AVA, and mostly Green Valley of Russian River, the coolest and foggiest corner of the Russian River Valley, sitting closest to the Pacific and buried in marine fog most summer mornings. Green Valley ripens later than anywhere else in the appellation and holds acid longer, which is why it is Pinot Noir and sparkling ground rather than Cabernet ground. That matters more than usual here, because this fruit is picked deliberately early, before sugar accumulates, to keep acidity and freshness. Early picking from a cool site is the entire structural argument for a low-alcohol wine. Pick early somewhere warm and you get thin and sour. Pick early in Green Valley and you get taut. The vineyards are sustainably farmed.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOne hundred percent rosé of Pinot Noir, 7 percent alcohol, 72 calories a glass, and vegan. The 7 percent is the whole proposition, roughly half what Sonoma Coast Pinot normally lands at. Fermentation is cool and clean in stainless tank, the alcohol is then adjusted down to session strength, and the wine is given frizzante-style bubbles: a soft spritz rather than the hard, fine mousse of a traditional-method sparkler. Elevage is entirely in tank, no wood anywhere. Strawberry, watermelon rind, pink grapefruit, a little white peach, and a dry, briskly acidic finish. This is not a sweet wine dressed up as a light one, which is the trap most low-alcohol bottles fall into. Serve it colder than you think, and in a real wine glass rather than a flute, because the aromatics need the room.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eQue Pop started as an accident. In the 2024 vintage the team found itself with extra Sonoma Coast Pinot Noir and no clear destination for it. Rob, the winemaker, saw where the market was heading on lower alcohol, decided he wanted to get there without giving up a sense of place, and started tinkering. He cut the alcohol roughly in half, added bubbles, and gave it a cheerful outfit. Around the winery the project got nicknamed K-POP, a play on Rob's Korean heritage. The wine belongs to Valkyrie Selections, a Sonoma-based group that also produces in the Willamette Valley and Washington State. We will say plainly that there is no long estate history to recount here and no point pretending otherwise. What there is: genuine Sonoma Coast Pinot Noir, sustainably farmed, handled by someone who knew exactly what he was doing with it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA 7 percent sparkling rosé is a different tool than a wine. It is what you drink at two in the afternoon. Fried chicken straight out of the pan, where the bubbles and acid reset your palate between bites. Spicy food it handles better than almost anything, because there is not enough alcohol to amplify heat: green papaya salad, larb, anything with fish sauce and chile. Salty snacks, potato chips, marcona almonds, a bowl of olives. Or a summer fruit galette, where the strawberry lines up. The bottle for a long July afternoon when you still have things to do afterward.\u003c\/p\u003e","brand":"Giuliana","offers":[{"title":"Default Title","offer_id":50577059053791,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7250779.jpg?v=1785129300"},{"product_id":"bodet-herold-cremant-de-loire-brut-nature-les-greffiers-2022","title":"Bodet-Herold Cremant De Loire Brut Nature “Les Greffiers” 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSaumur is best known for red Cabernet Franc and its soft, cave-riddled tuffeau limestone, but Les Greffiers comes from something different: heavy clay over hard Jurassic limestone in the village of Vaudelnay, about 5 kilometers east of Montreuil-Bellay. That Jurassic bedrock is the same geological age as the great vineyards of the Cote de Nuits, and it is rare in Saumur. The clay holds water and the limestone below keeps the acidity in Chenin Blanc high and the pH low, exactly what you want for a sparkling wine built on tension. Saumur has deep sparkling roots; nearly twenty traditional-method houses operated here before the Second World War, a heritage this wine draws directly from.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% organically farmed Chenin Blanc, hand-picked and gently whole-bunch pressed, with only the heart of the press, the coeur de cuvee, kept. Fermentation is wild-yeast in stainless steel at low temperature, followed by several months on the lees in tank with no malolactic conversion to preserve acidity. The wine is then bottled for its second fermentation and aged sur lattes for an extended stretch in the Bodet family's underground galleries before disgorgement at zero dosage, a true brut nature with just a small sulphur addition. 2022 was a hot, dry, ripe vintage across the Loire; Saumur came through it well, giving Chenin with real concentration balanced by freshness. Expect green apple, quince, and citrus, a fine, persistent mousse, and a chalky, bone-dry, saline finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBodet-Herold is the project of Etienne Bodet and his wife Kimberley Herold, who met in the United States in 2014 and founded the sparkling house in 2017. Etienne is the fifth generation of a Saumur wine family whose roots go back to 1859, and his training reads like a tour of the Loire and beyond: he worked under Sylvain Pataille in Marsannay, Bernard Baudry in Chinon, Francois Dal in Sancerre, and Aurelien Gerbais in Champagne, and was on the winemaking team at the legendary Clos Rougeard from 2021 through 2023. The sparkling wines are made from certified organic grower-partners, and the family's 3 kilometers of underground galleries provide naturally stable conditions for long aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eBone-dry and mineral, this is a natural aperitif that also holds up at the table. Try it with a dozen raw oysters, a plate of fried smelt, a wedge of Loire goat cheese like Sainte-Maure, or roast chicken with herbs. The zero-dosage dryness and fine bubbles cut through fried and salty food, while the Chenin's acidity keeps pace with tangy chevre. It is a sparkling wine for people who find most bubbly too sweet.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50592929972447,"sku":null,"price":41.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7230749.jpg?v=1785128723"},{"product_id":"domini-del-leone-prosecco-brut-nv","title":"Domini Del Leone Prosecco Brut","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost Prosecco comes from the hills of Conegliano and Valdobbiadene, but this one grows on the flat mainland behind Venice, on a soil that used to be seabed. The estate's Prosecco DOC vines sit over Caranto, a compact layer of maritime clay studded with calcareous nodules that formed in the Pleistocene era, somewhere between 11,000 and 2.5 million years ago. That ancient marine clay is the estate's signature, and it hands the wine a mineral edge you don't usually associate with Prosecco. The Venetian lagoon moderates the climate, and the vines are trained on the traditional Sylvoz system used across the flatlands of the Veneto.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Glera made in the Charmat method: a still base wine goes through a second fermentation in sealed stainless steel tanks to capture the bubbles. What sets this apart is time. The second fermentation runs slow, at least eight weeks, which builds a finer, more persistent perlage than the quick industrial versions. The brut dosage keeps it dry and direct, letting the Glera and that Caranto minerality show without a sugar cushion. Expect a bright straw color, golden apple and white flowers on the nose, and a fruity, fragrant palate with clean flavor and good length. Serve it at 6 to 8 degrees.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe estate farms two properties in the Veneto, one in Valpolicella and this one on the Venice mainland, both worked organically and certified. The wines carry EU organic certification and are certified vegan. Rather than chase the soft, sweet style that made Prosecco a global commodity, the focus here is on dry, mineral expressions that reflect the unusual Caranto soil, treating Prosecco as a wine of place rather than a formula. It is a serious take on a grape that is too often made carelessly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis is a natural aperitif, but it has the acidity to sit down to a meal. Pour it with a platter of raw oysters, fried calamari, a plate of prosciutto and melon, or a simple risotto with spring peas. Its dryness and fine bubbles cut through fried and salty food, while the mineral streak keeps it from feeling simple next to shellfish. Keep a bottle cold for whenever someone drops by.\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":50592934822111,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P7230750.jpg?v=1785128700"},{"product_id":"j-vignier-champagne-deux-terres-blanc-de-blancs-2010","title":"J. Vignier Champagne Deux Terres Blanc de Blancs 2010","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTwo parcels roughly 50 kilometers apart, and the wine is named for the distance between them. Le Bateau sits in Cramant, a grand cru village on the Côte des Blancs, where Cretaceous chalk lies close beneath a thin cap of clay. Les Bercottes sits in the Côte de Sézanne, the warmer, softer, far less famous Chardonnay country to the south, on chalk and marl. The Sézanne vines did not come from a nursery catalogue: they were propagated by sélection massale from cuttings taken in the oldest Cramant parcels, so the two sites hold the same genetic material grown in two different climates. Vines run 50 to 60 years old, on south, southwest and northeast exposures.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Chardonnay, a declared vintage from a house that declares them rarely. Fermented and aged in stainless steel with no wood at any stage, which is a position rather than an economy: the house holds that steel keeps the fruit and the chalk legible. Full malolactic. Bottled in May and left a minimum of eight years on lees before disgorgement. 11.8% alcohol, 2.8 g\/L residual sugar, pH 3.06, so the dosage is close to a rounding error. Citrus and orchard fruit first, then brioche, almond and pastry from the long lees contact, apricot and cinnamon underneath, fine bead, dry close. The 2010 context matters: mid-August delivered two months of rain in three days, rot moved through the vineyards, and growers in the Marne Valley sorted out more than 30% of their Pinot. Chardonnay on the chalk came through it intact. This is a bottle from the corner of the vintage that worked.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eNathalie Vignier is the tenth generation of her family in Champagne and the sixth in Cramant, a line traced to Nicolas Vignier of Bar-sur-Seine in 1530. Her grandfather Paul LeBrun broke with the négociants after the First World War to become one of the first independent growers on the Côte des Blancs, and Frank Schoonmaker brought his wines to the United States. Nathalie ran the family domaine with her brother Jean, then partnered with Sebastian Nickel in 2006 to bottle individual parcels under the J. Vignier label, launching with the 2007 and 2008 harvests. The holding is 16.5 hectares, all Chardonnay, planted between 1950 and 2010: grand cru Cramant, Chouilly and Oiry in the north, 12 hectares in the Côte de Sézanne. No herbicides, no pesticides, ploughed soils, certified sustainable under Viticulture Durable en Champagne, which is not organic certification and should not be read as one. Her working rule, stated plainly: nature decides.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eEight years on lees means this handles more than an oyster, though oysters on the half shell with nothing but lemon remain the reference point. Push further: scallops seared hard and finished with brown butter, a whole branzino roasted with fennel and olive oil, or aged comté cut thick enough that the crystals still crunch. Gougères straight from the oven if you want the Champagne-country answer. The near-zero dosage and 3.06 pH keep it cutting; the lees give it enough body that it does not vanish under an actual dish.\u003c\/p\u003e","brand":"Synergy","offers":[{"title":"Default Title","offer_id":50915825877215,"sku":null,"price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8060039.jpg?v=1786064823"},{"product_id":"r-pouillon-champagne-grande-vallee-extra-brut","title":"R. Pouillon Champagne Grande Vallée Extra-Brut","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eChampagne is not one place, and the Grande Vallée is the short, privileged stretch of the Marne east of Épernay where the river bends and the slopes turn south: Aÿ, Mareuil-sur-Aÿ, Avenay-Val-d'Or, Mutigny. This is Pinot Noir ground, and geologically it is not the pure chalk of the Côte des Blancs. Under Fabrice Pouillon's vines in Mareuil-sur-Aÿ the chalk runs 40 meters deep but is capped with Tertiary clay and sand, and he plants to that overlay: Pinot Noir on chalk-clay, Meunier where the clay thickens, Chardonnay where the topsoil thins over stone. This cuvée draws on five villages across two sub-regions, Mareuil, Avenay and Mutigny in the Grande Vallée, plus Épernay and Festigny further down the valley.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e65% Pinot Noir, 20% Meunier, 15% Chardonnay. Fermentation in demi-muids, barrels and small vats; full malolactic; six to nine months on lees before tirage; 18 to 24 months in bottle before disgorgement. The assemblage is current-vintage wine plus reserve held in French oak, blended for what tastes best rather than for house-style consistency, so it shifts from release to release. The detail that matters most is the dosage: Pouillon uses unfermented must from his own grapes instead of cane sugar or bought liqueur. That is more work and more risk than the standard route, and it is the clearest signal a grower can send about what they think Champagne is for. Ripe orchard fruit, citrus peel, crushed almond, a faint oxidative edge from the wood, firm Pinot structure, dry and mouthwatering at the close. Between 25,000 and 35,000 bottles per base vintage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRoger Pouillon founded the estate in 1947 with his wife Bernadette and his uncle Louis Baulant. His son James joined in 1964 and modernized it. Fabrice took over in 1998 with degrees in business and oenology, and works roughly seven hectares split into some 40 identified parcels across Aÿ, Mareuil-sur-Aÿ, Avenay, Épernay, Festigny, Mutigny and Tauxières. He began converting to organic viticulture in 2003. The vineyard work runs on horse ploughing, compost, cover crops, alternate-row tillage, pheromone mating disruption, herbal teas, and the biodynamic preparations 500 and 501. He publishes no certification, so read the farming as described rather than certified.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePinot-led and barrel-raised, this wants dinner more than it wants a toast. Roast chicken with the skin crisped and the pan juices poured back over it, whole trout with brown butter and almonds, aged comté and walnut bread, or a slab of jambon persillé with cornichons. The depth from the wood handles roasted and browned flavors that would flatten a leaner blanc de blancs, and the extra-brut finish resets the palate between bites of anything rich. Champagne with the meal rather than before it, which is how the people who grow it tend to drink it.\u003c\/p\u003e","brand":"Synergy","offers":[{"title":"Default Title","offer_id":50915896525023,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8060037.jpg?v=1786064823"},{"product_id":"leon-gold-pink-gold-pet-nat-2025","title":"Leon Gold Pink Gold Pet Nat 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Remstal runs east of Stuttgart as a side valley off the Neckar, and Gundelsbach, where these grapes grow, sits in one of its narrower stretches. What makes the site work for sparkling wine is the pairing of slopes steep enough to ripen fruit with nights cold enough to hold acid in it: a pét-nat needs grapes picked at modest sugar with acidity intact, because there is no dosage later to correct the balance. The soils are keuper, which in this valley means gypsum keuper, red sandstone, Bunte marl, and pebble sandstone in alternating layers, geology that shows up in the glass as a chalky mineral edge rather than as fruit weight. This is Württemberg, in Swabia, one of Germany's warmest red-wine regions and one of its least exported.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePét-nat is méthode ancestrale, and the mechanics explain everything about the bottle. The wine goes into glass before primary fermentation has finished, so the last of the sugar ferments inside the sealed bottle and the carbon dioxide has nowhere to escape. There is no second fermentation, no disgorgement, and no dosage; the bubbles and the dryness come out of the same single fermentation. The spent yeast stays in, so the wine can look cloudy. Open it cold and upright and pour gently. This one is all Trollinger, macerated on skins for over a week, pressed into stainless steel, and left to finish in bottle on indigenous yeasts. Unfined, unfiltered, no added sulfur, 1.5 grams per liter of residual sugar, which is bone dry, at 11.5 percent. Pink grapefruit, underripe strawberry, cherry, wild rose, and a hard mineral snap on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLeon Gold's cellar work is where his convictions actually show. Fermentation is wild, in a mix of wood and steel, and he deliberately keeps several vessel sizes in play so he has options at blending. Clarification happens by settling rather than by machine, and the wines rest on their lees longer than is convenient in order to build texture. Sulfur additions are small and sometimes absent altogether. Every sparkling wine he makes is méthode ancestrale rather than tank or traditional method, which is a real commitment given how little room that method leaves for correction. Pink Gold is one of a set of bottlings made in collaboration with his American importer, alongside Neon Gold and Rosé Gold.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFried chicken, cold or hot, is the pairing to try first, since the bubbles and the acid cut through the crust in a way no still wine manages. Salt-and-vinegar potato chips are not a joke recommendation. Shrimp ceviche with lime, red onion, and cilantro plays straight into the grapefruit and the tartness. A bowl of strawberries with cracked black pepper works at the other end of the meal. And it is a genuinely good brunch bottle at 11.5 percent, low enough that a second glass is not a decision. Open it cold, straight from the refrigerator.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":51227371110623,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190144_260e7451-6578-4659-99f3-1f8aaf00cfb0.jpg?v=1787200635"},{"product_id":"zahel-pet-nat-2024","title":"Zahel Gemischter Satz Alte Reben Pet Nat 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eGemischter Satz is not a blend in the ordinary sense. The varieties are planted together in one vineyard, in mixed rows, picked in a single pass, and pressed together. Vienna wrote the practice into law as the Wiener Gemischter Satz DAC: at least three white varieties interplanted, no single variety above 50 percent, the third-largest at least 10 percent. The tradition is older than the rulebook, and it survives across Austria in old mixed parcels nobody ever bothered to sort out. This one grows on primary rock of Permian age, hard crystalline bedrock that weathers into shallow, fast-draining soil. Low vigor, high acidity, which is exactly what a wine built for lightness needs.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA dry Austrian field blend of white varieties from old vines, 12 percent alcohol, made by methode ancestrale. Plainly: there is only one fermentation. The wine goes into bottle before that fermentation finishes, and the last of the sugar ferments out under crown cap, trapping its own carbon dioxide. No liqueur de tirage, no riddling, no disgorgement, no dosage. The spent yeast stays in the bottle, so it can pour hazy; that is the method working, not a fault. Stand it upright overnight for a clear glass, or roll the bottle once and drink it cloudy. Green apple skin, lemon pith, underripe pear, bread dough from the lees, a soft foaming mousse and a short dry finish. 2024 was small and difficult across Austria: a warm winter pulled budbreak early, several waves of April frost cut the crop, coulure at flowering cut it again, and heat and drought ran through early September. The national harvest came in around 2.0 million hectoliters, 15 percent below an already short 2023.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAlexander Zahel finished his oenology degree in 2005, worked two vintages in New Zealand and Australia, then returned to Vienna to join his uncle at the family estate, where he spent nearly two decades as general manager and shareholder. He converted the farming to organic in 2014, took biodynamic certification in 2018, and in early 2024 made it the first Regenerative Organic Certified winery in Europe. That July, he left. With his wife Hilary and no vineyards, no cellar, and no equipment, he rebuilt on the Burgundian micro-negoce model: a network of grower partners across Austria whose fruit he works alongside them in their own cellars. He now serves as the Regenerative Organic Alliance's European wine ambassador for Austria. This bottling is certified organic and certified regenerative.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFried chicken straight out of the fryer, salt still visible, where the mousse and the acid scrub fat off your tongue between pieces. Pork schnitzel with lemon and a cold potato salad dressed in vinegar and stock, which is the food this style grew up next to. A dozen littleneck clams or raw oysters, where the yeasty, faintly cidery edge does the work a squeeze of lemon does. Or young chalky goat cheese with radishes and butter on brown bread. This is the bottle you open at six while you are still cooking, before anyone has decided what dinner actually is.\u003c\/p\u003e","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":51234974892255,"sku":null,"price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190145_aadb1baf-bbe1-436d-a24f-24e5c0fb46d0.jpg?v=1787200635"},{"product_id":"gloria-ferrer-sonoma-brut","title":"Gloria Ferrer Sonoma Brut","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCarneros gets the cold first. The AVA sits at the southern end of Sonoma and Napa, opening directly onto San Pablo Bay, so marine fog pushes through it before it reaches anywhere else in either valley, and afternoon wind follows the fog in. Growing-season temperatures run well below what most people picture when they hear Sonoma. Soils are shallow clay loam over a dense, compacted subsoil that limits vine vigor and keeps clusters and berries small. The result is Pinot Noir and Chardonnay that reach flavor ripeness at low sugar while holding their acid, which is exactly what a sparkling base wine needs. Carneros became sparkling wine country because the climate left it no better option, and that constraint is the reason a bottle at this price tastes the way it does.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e88 percent Pinot Noir and 12 percent Chardonnay, a heavier Pinot share than most California brut carries, and the reason this wine has red-apple weight underneath the citrus rather than just citrus. Fruit is hand-picked into small bins and whole-cluster pressed, so the juice comes off the skins fast and clean. Primary fermentation runs in stainless steel at 55 to 60°F, cool enough to hold the aromatics intact. The wine is then bottled for its second fermentation and left 18 months on the lees, which is where the toast and the creamy middle come from. Dosage is 12.4 g\/L, at the upper end of brut, and it is set against a finished pH of 3.04; the acidity here is high enough to absorb that sugar without the wine reading sweet. Pear, white flowers and toasted almond, then lemon, green apple and toast, 12.5 percent alcohol, and a bead that keeps going.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Ferrer family of Catalonia built Freixenet into one of the world's largest Cava producers, and Carneros was their first move outside Spain. José Ferrer bought land here in 1982 and named the winery for his wife, Gloria. Production began in 1986, making this the first sparkling wine house in Carneros and the one that proved the region could do it. The Cava inheritance is visible in the setup: caves dug into the hillside for temperature-stable aging, and traditional method start to finish. Ownership has shifted since. Gloria Ferrer joined Henkell Freixenet's portfolio in 2018, with Freixenet Mionetto USA handling sales in the States. The farming has moved the other direction. In 2025 all 338 acres of estate vineyard were certified organic by CCOF, making this the largest certified organic vineyard in Sonoma County.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFried chicken, hot and salty, is the obvious pairing and also the right one. Shrimp seared hard with garlic, chile and lemon. A plate of jamón serrano with marcona almonds, which closes the circle back to Catalonia. Sushi and sashimi, where the dosage handles the wasabi and the acidity resets the palate between pieces. This is the sparkling wine to buy by the case rather than by the bottle, the one you open on a Tuesday because dinner turned out better than expected.\u003c\/p\u003e","brand":"Southern","offers":[{"title":"Default Title","offer_id":51234974990559,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190157_705c9251-89b3-4e9f-9def-c66c316ab724.jpg?v=1787200653"},{"product_id":"philipponnat-brut-rose-royale-reserve","title":"Philipponnat Brut Rosé Royale Réserve","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAÿ and Mareuil-sur-Aÿ occupy the south-facing slope above the Marne, and this has always been Pinot Noir ground rather than Chardonnay ground. The exposure is due south, the grade is steep, and chalk runs close to the surface. For a rosé that geology matters more than it does for a white, because the color and the red fruit in this bottle come from real red wine made from Philipponnat's own Pinot Noir in Mareuil-sur-Aÿ. The rest of the red component comes from Les Riceys, down in the Côte des Bar at Champagne's southern edge, closer to Chablis than to Reims and the only village in the region with its own still rosé appellation. Kimmeridgian marl rather than pure chalk, warmer, and reliably riper Pinot Noir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost people assume rosé Champagne means saignée. This one is built the other way. Philipponnat folds 7 to 8 percent still red wine and saignée rosé together into a finished white base rather than bleeding color off a red fermentation, which gives control over both the color and the tannin. The blend is 69 percent Pinot Noir, 29 percent Chardonnay and 2 percent Pinot Meunier, all from first press must, drawn mainly from Grand and Premier Cru sites. Reserve wine accounts for 27 percent of the blend, held in oak barrels on a perpetual solera: each year's assemblage draws from the barrels and the barrels are refilled, so every bottle carries a trace of every blend that came before it. The current release is built on the 2019 harvest, bottled April 2020, disgorged April 2023, dosed at 9 g\/L, 12.5 percent alcohol. Summer cherry, wild strawberry and citrus peel, then a dry, spiced, firmly acidic finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Philipponnat family has held vines in Aÿ and Mareuil-sur-Aÿ since 1522, one of the longest continuous growing lines in Champagne. Charles Philipponnat, the fifteenth generation, leads the house. Its reputation rests on the Clos des Goisses, a 5.5-hectare parcel bought in 1935 whose 45-degree southern face made it Champagne's first single-vineyard wine, but the house habits show up across the whole range: first press juice only, Pinot Noir at the center of every blend, cask work on a portion of each cuvée, and reserve wines kept in a solera rather than in tank. The roughly 20 hectares in Aÿ, Mareuil-sur-Aÿ and Avenay are worked largely by hand and in part with horses, using organic and biodynamic practices.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSmoked trout on rye with crème fraîche and dill, where the red wine addition gives the wine enough grip to stand up to smoke. Duck breast rendered hard and sliced thin, with cherries. Lamb chops off a hot grill with rosemary and coarse salt. A bowl of strawberries with cracked black pepper and nothing sweet added. Rosé Champagne gets treated as a toast-and-put-down wine, which wastes a bottle that was built for dinner.\u003c\/p\u003e","brand":"Southern","offers":[{"title":"Default Title","offer_id":51234975318239,"sku":null,"price":105.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8190155_17ebce0f-dc3d-4f77-908f-27c05cda9044.jpg?v=1787200652"}],"url":"https:\/\/danverwinemerchant.com\/collections\/sparkling.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}