Bubbles Make Everything Better
It’s hard to compete with Champagne’s iconic hold on the bubble market. And yet there’s a whole world of grapes, climates, and flavors out there that make sparklers as spectacularly different as they are delicious. Sparkling wine is the most advanced winemaking style; around the world, winemakers have relied on hearty mixes of tradition and innovation to achieve the celebrated sparkle. This intensive process reflects all of the winemaker’s interventions and personal decision-making. That’s why we often encourage people to put down the cork and go exploring. Prosecco, Cava, Pétillant Naturel—there are endless sparklers to try!
Read on for saber-worth sparkling wines from outside Champagne picked by our staff, Erik Guzinski, Jared McGuire, Sam Davies, Bambi Ray, and Sara Sparks.
Jansz Premium Rosé $23.96
First time in “Sparkling Tasmania”? With 55% Chardonnay and 45% Pinot Noir, this lush, copper-hued wine features bright yellow and red fruits, a creamy mid-palate texture, and a long finish. In short, this little devil gives Champagne a run for its money. – Erik Guzinski
Dr. Konstantin Frank Brut $26.96
This is a beautiful, traditional method, “blanc de blanc” sparkling. Slow fermentation and an impressive four years aging on the lees (!) adds a pastry dough warmth to its green apple acidity. – Jared McGuire
Wiston Estate, Brut Cuvée $54.96
You can gas on about tea time and biscuits all you want but English bubbly is a treasure yet to be realized. Wiston’s vintage cuvée is rich, refreshing, and will leave you absolutely chuffed. Look it up! – Sam Davies
If drinking local is your thing, then this North Fork sparkler will certainly be a delight. Hand-picked grapes and 30 months of rest on the lees present a well-balanced wine with lots of orchard fruit and bright acidity. – Bambi Ray
Most Prosecco is “Extra Dry” in style, meaning it retains a touch of sweetness that’s perfect for pre-meal sipping. This drier “Brut” from Progettidivini shows robust herbal notes and gentle fruit. For my part, I’ll take a chilled glass on its own, though you can easily enjoy it alongside a light meal or as a base for your next spritz cocktail. – Sara Sparks