Beyond Champagne: Prosecco, Cava, & Crémant

There’s a world of delicious bubbly out there and our Wine Buyer, Lorena Ascencios, shares three of her favorites from some incredible small producers.

Miquel Pons, Cava Brut Nature, Reserva – NV
This is the style of Cava that especially appeals to Spaniards, as it’s bone-dry with zero grams of residual sugar, making it a natural match with the seafood dishes that are so prevalent in those coastal towns of the northeast: razor clams, grilled sardines, and grilled octopus.

Crémant de Bourgogne, Moissenet-Bonnard – NV
Looking for a less expensive alternative to champagne but aren’t quite ready to make the move to Prosecco from Italy or Cava from Spain? Look no further than this stellar bottle from Burgundy. Produced only a few kilometers away from the exclusive Champagne region, a wine with ‘Cremant’ in the title must be produced in the exact same way as those produced in Champagne. But don’t get this bottle wrong; this is no copycat. With its own unique blend of Pinot Noir and a touch of Chardonnay, this sparkler will stand up to any hors d’oeuvre you might be having. I’m thinking duck spring rolls or how about some fresh oysters after a long work week? This bottle is a huge hit at all of the French-themed classes upstairs at Astor Center. Everyone is amazed at how affordable it is! Who needs Champagne when you can enjoy all of these bubbly perks?

Prosecco “Federa” Extra Dry, Miotto – 2011
One of the greatest Prosecco wines to hit our shelves. This is quite simply a great match for just about any food, be it salty or spicy. There are gorgeous aromatics on this sparkling wine; creamy and floral aromas align with a gossamer texture and a very friendly palate that will be a hit at any gathering.