Bubbly for Every Budget
It’s hard to imagine ringing in the new year without Champagne, but we’ve included options from Champagne and well beyond in this list of sparklers from elsewhere in this list of sparklers ranging in price from $8.96 to $254.99.
Prosecco, Mia $8.96
This bright, fresh, and dry Prosecco truly over-delivers. It’s the perfect choice for any spritz or cocktail that calls for champagne, but it’s also enjoyable as an apéritif on its own. Sparkling wine at this value shouldn’t be passed up. And don’t let the screw top fool you, there’s a major celebration inside this bottle! – Josh Mizrahi, Sales Manager
Crémant de Bourgogne Brut, Dom. de La Grande Côte $21.96
Crémant wines are excellent for nights when you want a well-made and elegant sparkling wine but don’t want to pay top dollar for Champagne. Ones from Burgundy are particularly great as the terroir shares similarities with Champagne, providing some complexity. I also love Crémant as a follow-up to Champagne when the occasion calls for opening a second bottle that doesn’t need to be Champagne-level. Crémant de Bourgogne Brut, Dom. de La Grande Côte is featured regularly in my lineup because it is a fabulous wine that’s rich with yellow apples and pear. It finishes with a beautiful minerality that I think sets it apart from the rest. – Hannah Weiss, Astor Wines & Spirits Sales Consultant
Franciacorta Brut, Faccoli $39.96
I encourage you to give Franciacorta a try. Made in the traditional method with Chardonnay, Pinot Noir, and Pinot Blanc, Italy’s answer to Champagne hit the scene in the 1960’s. Faccoli’s brut Franciacorta is light yet creamy, effervescent but impactful. Different from Prosecco not just in production method, you can expect a drier, more complex wine with the bready yeasty notes that you find in Champagne – Hannah Weiss, Astor Wines & Spirits Sales Consultant
Apollonis “Authentic Meunier” Blanc de Noirs Brut, Loriot $49.96
There are seven grapes that are allowed in the vinification of proper Champagne, and of those seven you only really see three (Chardonnay, Pinot Noir, Pinot Meunier), and of those three you really only see Chardonnay and Pinot Noir made into 100% varietal bubbles. But here we have a champagne made entirely from Meunier, and it’s so good that I can’t understand why they aren’t more popular. The aromatics call to mind red fruit, wildflowers, and spice, with a focused, clay-like minerality. There’s a little bit of toast, but nothing overwhelming. The wine is, on the whole, fantastically well-balanced, and would be a really, really good choice if you want a bottle to pair with a meal. – Jon Miner, Astor Wines & Spirits Sales Consultant
Coulon “Heri-Hodie” 1er Cru, Brut $54.99
The Heri-Hodie 1er Cru is almost entirely Pinot Meunier, primarily fermented in stainless steel tanks with a tiny portion of Chardonnay fermented in barrel. Striking, with a harmony of density and unwavering focus, this is a savory style with flavors of brioche, toast, and hazelnut, with its youth supported by brimming acidity. – Jose Banegas, Astor Wines & Spirits Consultant
Perseval-Farge C. de Rosé, Brut $59.96
This rosé, with a high proportion of Pinot Noir, shows off its beautiful red fruit, the likes of red cherries, raspberries, and, of course, strawberries. Extended lees time, five years minimum, offers aromas of cream and crème Anglaise. Keeping in style, Perseval-Farge uses 40% oak-aged reserve wines, which balance out the fresh fruit and creaminess with notes of toast, biscuit, and brioche. – Matt Goodyear, Astor Wines & Spirits Consultant
Eric Rodez “Empreinte Noire” Pinot Noir $254.99
The right bottle of Champagne with some age on it is a very wonderful thing indeed. Eric Rodez has graciously crafted this 100% Pinot Noir stunner for us most fortunate wine consumers. Vinified in small oak barrels, with neither malolactic fermentation, cold stabilization, nor filtration, this wine is designed to highlight the terroir of his land. Rich, full-bodied and displaying as many savory notes as you could possibly think of, this wine should be enjoyed with the slightest of chills, and at table for sure. Red fruits, mushrooms, toast, and a hint of tamari! – Vince Grace, Assistant Buyer