Why “The 12 Days of Christmas with Champagne and Sparkling Wine”?
For fun, of course. Because I love Champagne and sparkling wine in all their categorical imperatives. Because I adore certain kinds of old traditions, such as the sequence of 12 days that leads from the solemnity of Christmas to the revels of Twelfth Night — that’s tonight –and the Epiphany, the day, according to ancient beliefs, on which the Three Kings arrived at Bethlehem. (The Kings, or Wise Men, were my favorite Christmas characters.) Of course end of the old year/beginning of the new year festivities extend back in history to the Roman Saturnalia and other ceremonies, riotous or not, that celebrate the glimmer of longer days and the foretaste of the coming Spring.
My favorite comedy by Shakespeare is Twelfth Night; or What You Will (to give the full title), a play, written indeed as a Twelfth Night entertainment, that in its witty and touching chronicle of love and loss, mistaken identity and discovery, foolishness and wisdom, pomposity and common sense, malice and miracle exactly captures the spirit of an occasion on which, in Medieval and Renaissance England, people disguised themselves and indulged in fits of merrymaking, feasting, drinking and dancing.
Perhaps the connection of Twelfth Night and sparkling wine is tenuous, but, after all, sparkling wine and Champagne are without doubt the most festive of beverages, and in honor of that conceit, I offer a roster of sparkling wines from around the world that would be appropriate for many, perhaps all, occasions.
These wines were samples for review. Three Wise Men images from mcleananddeakin.com
Lambrusco got a bad rep in the 1960s and ’70s with the ubiquitous “Chill a Cella” television ads. This essential wine of Italy’s Emilia-Romagna region, however, is bone-dry, not sweet and sticky, and made to match the rich, hearty indigenous cuisine. As a matter of fact, as I’m writing this entry about the Albinea Canali Ottocentonero, Lambrusco dell’Emilia, I’m sipping a glass of the deep purple/magenta/beet colored stuff with my quite savory and spicy cheese toast. Marked “Sept 2010″ on the back label, the Ottocentonero is lightly sparkling, what in Italy is called frizzante (as opposed to the full-sparkling spumante), a sort of pink tickle-and-tease. A gamay-ish nose of black currants and black cherries contains hints of bubble gum and roses and surprisingly dusty shale-like minerality. There’s a lightness of being here that belies the dark intensity of the wine’s color and broad spicy component, yet it’s well-balanced by ripe black fruit flavors, titillating acidity and a touch of astringency on the finish. Charming but with an obsidian edge. The grapes are 50 percent lambrusco salamino, 40 percent lambrusco grasparossa and 10 percent lancelotta. Very Good+. About $16.
VB Imports, Old Brookville, N.Y.
The Col Vetoraz Valdobbiadene Prosecco Brut, marked 2009 on the back label, is a superior expression of the prosecco grape. The color is pale gold permeated by scads of tiny bubbles. Pop the cork, and you immediately smell apples, lemons and pears, followed by almond blossom, almond skin and a touch of orange zest. This is a very dry, crisp and steely prosecco whose exuberant effervescence makes for a lively and lovely quaff. Very Good+. About $16.
Imported by Montacastelli Selections, New York.
The package on the Segura Viudas Brut Reserve Heredad Cava is so ludicrous that’s it’s almost sweet. With its elaborate pewter emblem and carved pewter base, the bottle looks like the Great Seal of the Duchy of Flabbergastan. On the other hand, this is an interesting expression of the Cava style of Spain’s Alt Penedes region. Composed of 67 percent macabeo and 33 percent parellada, traditional grapes for Cava, the first impressions are of a beautiful medium gold color, an absolute froth of bubbles and a sense of buoyancy. This is bright, fruity and savory, with an intriguing (or slightly odd) muscat/riesling-like petrol aroma wreathed with lime, lemon curd and jasmine. In the mouth, this sparkling wine is dry and crisp, smoky and steely, with a sort of dried fruit compote element before a limestone-laced, austere finish. Very Good+. About $25.
Imported by Friexenet USA, Sonoma, Cal.
Australians have a fetish about sparkling shiraz, which I first tried in the Antipodes in 1998 and thought that it tasted like sparkling blood, not to put you off or anything. Indeed, there’s a meaty, beefy quality about sparkling shiraz that the Paringa Sparkling Shiraz 2008, South Australia, embodies handily. The color is, inevitably, very dark ruby-purple with a magenta rim; that darkness pretty much conceals the effervescence, though tiny purple bubbles gather at the wine’s rim in the glass, and of course you feel that liveliness and sort of brooding dynamism on your tongue. This is deep and rich, very spicy, packed with ripe, dusty, crepuscular black cherry and blackberry flavors that feel dense and fleshy; a few minutes in the glass bring up notes of walnuts and thyme. Still, the wine is neither heavy nor obvious, even managing to evince some delicacy of tone. It is very dry. No winsome aperitif sparkling wine, this demands food as large-framed as it is. Very Good+. About — ready? — $10, a Raving Bargain.
Imported by Quinessential, Napa, Cal.
The Lucien Albrecht Blanc de Blancs Brut, Cremant d’Alsace, made from 100 percent pinot blanc grapes, is completely delightful. The color is pale straw; a flurry of tiny bubbles surges up to the surface, like a reverse snow dome. Aromas of apple and pear permeated by cloves and a hint of spiced peach are deftly circumscribed by elements of limestone and steel. Flavors of baked apple and roasted lemon circulate in the mouth, almost caressed by a supple texture that’s fleetly enlivened (and nicely balanced) by acidity of staggering crispness and cool limestone-like minerality. The entire effect is of purity, intensity, electricity and, ultimately, lovely elegance in temper and tone. Great stuff. Excellent. About $25.
Pasternak Wine Imports, Harrison, N.Y. Image from redwhiteandfood.blogspot.com
Here’s another blanc de blancs, separated from Alsace by distance, style and grape variety. The Iron Horse Blanc de Blancs 2005, Green Valley, Sonoma County, is made from 100 percent chardonnay grapes, 35 percent of which go through barrel fermentation. The color is very pale shivery blond-gold; the surging gold-flecked bubbles are hypnotic. Yes, this evokes all the green apple and pear, limestone and steel one expects from a blanc de blancs, but adds flourishes of fresh biscuits and cookie dough, almond skin and almond blossom, with traces of roasted lemon and a distant waft of mango; sort of a thrilling bouquet. In the mouth, however, this sparkling wine is very dry, very crisp, very high-toned; a hint of roasted almonds and lightly buttered cinnamon toast bring a touch of winsomeness to the hauteur. I don’t mean the last sentence in a critical spirit; I love these Alpine sparkling wines and Champagnes and their aching sense of being above it all. Production was 1,550 cases. Excellent. About $40.