Earlier this year I visited the Champagne
region at harvest time, and I’ve enjoyed tasting several different
Champagnes in the months since. At the same time, I explored the current
range of American fizz for my December article in Washingtonian
magazine. Just as the finest Champagnes are a complex expression of the
place, soil and time they are made, some top U.S. sparkling wine
producers are focusing on specific appellations and achieving top
quality. Which areas are top for U.S. bubbly? Think Carneros, Green
Valley, Russian River Valley, Anderson Valley – and one you probably
don’t know yet: Carter’s Mountain.
Details in WineLine #63, now available on dmwineline.com.
Cheers, and Happy New Year!
- I’m not telling you what you’re doing wrong. I’m telling you how to do it right. 😉 twitter.com/tcotter_theday…Tweeted 12 hours ago
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- True dat. twitter.com/bordeauxwines/…Tweeted 1 month ago
- Amazing California Syrah (with a sploosh of Grenache). A “Rhône” style #wine, yes, but with a decidedly delicious C… twitter.com/i/web/status/9…Tweeted 2 months ago
- Textbook Bordeaux, with all the right flavors of graphite (pencil), black currant etc etc, but without the stress o… twitter.com/i/web/status/9…Tweeted 2 months ago
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