Last Wednesday was my condo associations’ big holiday party—the Bubbly & BBQ Bash. For the last couple of weeks, I’ve written up several wines (here, here, and here) that I decided against having at the party for a variety of reasons. It should be no surprise that several readers have contacted me to ask if I planned on sharing what sparkling wines I finally decided to offer, and of course I plan to share! I wouldn’t want to miss the opportunity to share sparkling wines, particularly since they are my admitted weakness.
As the association’s social committee chairperson, it was my job to plan all aspects of the party, not just the wine. Last year, we had Red, Hot, & Blue BBQ, which was a huge success. Up until that time, it was our largest community party and there were hardly any leftovers. I decided that there was no reason to mess with a good thing, so Red, Hot, & Blue was on the menu again this year. The challenge came with finding the sparkling wine because, to be honest, bubbly isn’t exactly what comes to mine when you think about eating BBQ. However, it’s a surprisingly good pairing and all the residents were thrilled. We had more people at this year’s holiday party than ever before!
As I researched sparklers for the evening, I was looking for two types of wines—ones that would act as good palette cleansers and ones that would pair well with the food itself. I also wanted wines that were a variety of price ranges and were fairly easy to find. I wrote up festive tasting notes, with a picture of each bottle’s label in order to make it easier for anyone who wished to purchase the wines at any of our local wine stores. In the end, we offered 6 sparkling wines—2 Champagnes, 2 Cavas, 1 Prosecco, and 1 California sparkling wine. I rated all of the wines with 4 corks or above, and they are all bottles that I drink in my own house.
The 2 Champagnes were fairly traditional—Veuve Clicquot Ponsardin Brut NV (5 corks) and Montaudon Extra-Dry (4.5 corks). The Veuve Clicquot was one of the favorites of the night, although the Montaudon was not far behind. The fresh, brightness of both helped awaken taste buds between the pulled pork and pulled chicken.
The 2 Cavas were Segura Viudas Brut Reserve (4 corks) and Mont-Ferrant Brut Rosé (4 corks). The Segura Viudas, which I’ve reviewed before, served as a palette cleanser and the Mont-Ferrant was a nice accompaniment with the BBQ. As a heavier sparkling wine, the Mont-Ferrant has enough body and complexity that it didn’t get lost in the strong flavors of the BBQ, but rather added a nice, almost fruity compliment. It was definitely the sparkling wine that caused the most discussion, as people either absolutely loved it or hated it. The people who loved it seemed to come back for more at the expense of drinking the other wines and the people who hated it dumped it out after a few sips.
The Prosecco—Canella Prosecco di Conegliano (4.5 corks)—is another wine that I’ve reviewed in the past. This sparkler has a beautiful fruitiness that, when combined with its crisp acidity, worked well as an apéritif.
Finally, the California sparkling wine—Korbel Brut Rosé—was a nice, light rosé that both complimented the BBQ or was enjoyable once finished eating.
It’s a slight departure from my usual presentation, but in the spirit of the holidays, here are images of the tasting notes we used.