Author Archives: Dina Given

New Jersey Wine Is On The Rise

Believe it or not, every state in this country grows grapes and makes wine. In my home state of New Jersey there are over 50 wineries, with quite a few of those within easy driving distance of me. However, the last time I actually tasted a New Jersey wine was at least 10 years ago. At that time, NJ tasting rooms were filled with syrupy sweet bottles of blueberry wine, raspberry wine and other similarly flavored sugary concoctions. After that experience, I wrote off New Jersey as a state entirely unable to produce quality wines. However, I can admit when I am wrong.

This past weekend I decided to attend a local Fall Portfolio Tasting event held by The Winemakers Co-Op, a group of local wineries that have come together to research, educate and ultimately improve the NJ wine industry. The co-op includes Beneduce Vineyards in Pittstown, Hawk Haven Vineyard & Winery in Rio Grand, Working Dog Winery in East Windsor, Unionville Vineyards in Ringoes and William Heritage Winery in Mullica Hill. It was the perfect opportunity to taste and learn more about wines from a variety of local producers in one place. What I found entirely changed my perception of NJ wines.

In the last decade, a lot has evolved in NJ vineyards and wineries. Rather than turning out predominently sweet berry wines, producers are creating interesting, yet approachable styles from grape varieties like Viognier, Chenin Blanc, Gewurztraminer, Albariño, Roussanne and Marsanne, as well as popular international varietals including Cabernet Sauvignon, Pinot Noir and Chardonnay. There is also no fear of experimentation, with several wineries producing funky, natural wines that are rustic and textured.

During the VIP session with the winemakers prior to the general admission tasting event, there was significant discussion about the current harvest as well as environmental sustainability in the vineyards. The winemakers are currently in the process of harvesting the 2019 vintage, and it is promising to be the best vintage in memory.

This past season began with its share of challenges. Todd Wuerker, Winemaker at Hawk Haven Vineyard, described it as a “tale of two weather patterns.” Frost damage in early Spring caused crop loss, with Beneduce losing almost 30% of their yield. Then the Spring weather turned wet and vine growth was rampant. Additional workers had to be hired to manage the canopy, keeping the vines in check and pruned back. Too much green growth means the vine diverts resources to growing leaves instead of grapes.

Then summer hit and settled into an absolutely perfect weather pattern of dry, sunny conditions during the day and cool temperatures at night, allowing the grapes to ripen fully, concentrating sugars and maintaining natural acidity. Michael Beneduce, of Beneduce Vineyards, said this year produced the best grapes he had ever seen in his life. Conor Quilty, Winemaker at Unionville Vineyards, said the higher yields allowed them to “call their own picks” and select the best grapes for each wine style. The perfect weather also reduced disease pressure, with less risk of fungal issues that could require spraying.

Talk then turned to sustainability and the efforts being made by New Jersey vintners to keep their vineyards as free from chemical herbicides, pesticides and fungicides as possible. Although some spray treatments may be necessary, they are only done when absolutely necessary, and usually no more than once or twice a season.

The invasive spotted lanternfly, which has a fondness for grape vines, has been making its way into western New Jersey from Pennsylvania over the past few months. Some vineyards, such as Unionville, have begun spotting some of these colorful moths on the vines, but other vineyards further east and south remain lanternfly-free for the moment. However, there is a sense that the lanterfly will become a more wide-spread issue, and one they will have to be prepared to battle.

Beneduce also stressed that sustainability lies in the hands of the consumer even more than in the vineyards due to the carbon footprint associated with shipping wines, and the importance of buying local. For those who want to support local vintners, but don’t want to sacrifice quality, there is a wide variety of excellent wines being produced in New Jersey today. Here are some my favorite picks from The Winemakers Co-Op Fall Portfolio Tasting.

William Heritage 2018 Pét-Nat Sparkling Chenin Blanc, $35

2018 is the first vintage made of this really interesting and tasty sparkling wine. Pét Nat is short for Pétillant Naturel, a very old process for making sparkling wine invented by 16th century monks in the south of France. It is a more rustic style of wine-making in which yeast is often left in the bottle rather than being filtered out, resulting in a cloudy wine with bready/yeasty flavors. This dry wine from Heritage has been gently filtered, so it is clear, but enough yeast has remained behind to add texture and flavor. The Heritage Pét Nat has aromas of honey and pear with a slight creamy texture and notes of pastry and brioche.

Unionville Vineyards 2016 Hunterdon Mistral Blanc, $26.95

Unionville’s Mistral Blanc is a blend of 70% Viognier, 15% Marsanne and 15% Roussanne. This dry wine has nice body and a round, creamy texture with flavors of peach, pear and apricot. The rich texture is balanced by bright acidity. If you like Chardonnay, but want something slightly different, you will definitely enjoy this wine.

Beneduce Vineyard Blue 2 Blaufränkisch, $30

Based on my tastings, New Jersey produces better white wines than red wines, but Blue 2 had a full body and concentrated fruit flavors that made this red wine a stand-out. Blaufränkisch is an Austrian grape variety known to produce medium to full bodied wines with juicy, spicy fruit flavors. Beneduce describes Blue 2 as “Pinot Noir’s bigger, badder cousin” and it didn’t disappoint. This wine had nice structure and tannins with dark fruit flavors and peppery spice on the finish. It has the juiciness of a Pinot Noir, but with a richer and bolder dark fruit profile. Bigger and badder indeed.

Wine Closures: Cork vs. Screw Cap

Many people in the Unites States still equate a screw cap on wine with low quality, which is why the traditional cork is still the most prevalent wine closure device in the market. However, screw caps can now be found on more than 35% of bottles on the market. You may notice that many Australian and New Zealand wines in particular use screw caps. That’s because the screw cap was invented in Australia by the winemaker for Yalumba. In addition, there are other alternatives, such as synthetic corks. Let’s take a look at the pros and cons of some different wine closure devices.

Cork

Pros:

  • It’s romantic and traditional. There is something inherently appealing about popping a cork out of a wine bottle.
  • It’s a renewable resource. The trees from which cork is harvested regenerate and have a lifespan of 200 years, producing cork for thousands of bottles.
  • They are perfect for age-worthy wines. Cork allows trace amounts of oxygen into the bottle, which helps an age-worthy wine mature over time.

Cons:

  • Cork taint, or TCA. Cork is susceptible to contamination from a chemical compound that can transfer into the wine. It’s not harmful, but does impose aromas of wet cardboard or damp basement into the wine, making it unappealing. It is estimated that 10% of all bottles on the market are affected by cork taint.
  • Cork can dry out and crumble over time. I’m sure many of you have experienced a cork that splits during removal, leaving behind cork dust and debris in the wine.
  • Variability. Since cork is a natural product, there can be minor variations from one cork to the next, including how much oxygen can seep through into the wine. A minuscule amount of oxygen can be beneficial, but too much can oxidize the wine, prematurely turning it to vinegar.
  • Cork is expensive – up to three times more expensive than screw caps – and that cost is added into the price of the wine.

Screw Caps

Pros:

  • Each screw cap is manufactured to detailed specifications, so operate and perform in a consistent manner.
  • Cork taint is non-existent with a screw cap, maintaining the quality of the wine.
  • Screw caps do not let any oxygen into a wine, so they are particularly beneficial for young white wines that are meant to retain freshness and their signature fruity character. This may also slow the aging of red wines, allowing them to be cellared longer.
  • They are more affordable.
  • Screw caps are easy to open with no need for corkscrews or expensive opening devices.

Cons:

  • Negative environmental impact. Screw caps are made of aluminum, a material that needs to be strip-mined using practices that pollute air and water, and generate a lot of waste. Although screw caps can be recycled, most end up in the trash.
  • Although screw caps prevent cork taint, they are susceptible to Reduction. Reduction occurs when there is too little oxygen contact, increasing sulfur dioxide levels and causing the wine to have a rotten egg smell.

Synthetic Corks

Pros:

  • No risk of cork taint and provide consistent/predictable oxygen transfer rates.
  • They won’t degrade, dry out or crumble.
  • They are more affordable than both corks and screw caps.

Cons:

  • Negative environmental impact. They are often made from oil-based plastics, so are not biodegradable or sustainable. Some, but not all, can be recycled. There are plant-based alternatives that are sustainable, but they are expensive and not widely used.
  • They are very hard to open and almost impossible to put back into the bottle to re-seal.
  • They may give off a chemical odor.

Bottom Line

Screw caps are a great option for young, fresh, vibrant wines, as they will protect your wine from oxygen that saps fruity flavors and aromas.

Technological improvements in cork production have reduced the incidence of cork taint, so it is not a terribly common occurrence. Yet the benefits of some minuscule oxygenation for wines you intend to cellar for a while favor the use of cork or synthetic cork. If you intend to purchase an age-worthy wine and lay it down in your cellar for several years, cork or synthetic cork is likely your better option.

Since the great majority of wine consumers drink their wines young, usually within 6 months of purchase, In the end, you’re in good hands regardless of the wine closure. So pop the cork or twist the screw cap and enjoy!

My 5 Favorite Wine Apps

The world of smart phone apps can be incredibly valuable, but also stunningly overwhelming. With millions of apps to choose from, most of us probably rely on word-of-mouth recommendations or the latest hot thing to determine what we are going to download.

It’s no different in the world of wine apps. With hundreds of wine-related apps out there, which ones are the best? I have tried many wine apps, but there are only a handful that I come back to on a regular basis, and I wanted to share those with you.

  1. Vivino

Vivino is not only free to download, but it is the world’s largest and most popular wine app. There is a reason why millions of people use Vivino – it is a fantastic way to determine whether the bottle you are buying is any good. It is powered by a gigantic user community of people who enter ratings and reviews of the wines they drink. When you pick up a bottle, just take a photo of the label and the app will pull up that bottle in seconds with its user rating. The Vivino database has more than 10 million different wines, so there is a very good chance the bottle you are considering is in there. The app also provides shops that carry that wine, allowing you to immediately purchase it and have it shipped to you.

I also use Vivino as a way to track every bottle I drink. I can photograph the label and store that wine in my Vivino account, along with the date and location of where I had it. If I am ever trying to recall that amazing bottle my husband and I had at that little restaurant in New Orleans, it’s right at our fingertips.

2. Wine Searcher

It’s not always possible to find that unique or highly sought after bottle at your local wine shop. In my little rural town in central western New Jersey, it can be difficult to find a specific bottle I am looking for anywhere within reasonable driving distance. That’s when I turn to Wine-Searcher.

When you type a wine into Wine-Searcher it will return to you the shops that have that bottle in inventory along with the price. It becomes super easy to find and purchase your desired wine at the best price available. The app is free to download and use, but the free version will return to you a limited list of results. If you want to unlock the full list of results, you can upgrade to Wine-Searcher Pro for $65 per year.

3. Vinocell

If you have a growing wine collection that is becoming difficult to keep track of, you are probably considering downloading an app to help you organize your inventory. There are dozens of wine cellar tracking apps out there and I think I have tried just about all of them. The one I stuck with was Vinocell.

Vinocell costs $8.99 to download. What I really like about it is that it is very easy to enter a new wine into the system. Vinocell has about 1 million wines in its database, so when you want to enter a new wine, you can find it in the database and add it to your cellar, along with all of the accompanying data – wine, grape, region, price, maturity dates, etc. You don’t have to enter all of that information manually for each wine.

Vinocell has a ton of features including storing photos of wine labels, graphically laying out your wine cellar racks and identifying the location of each bottle, adding professional wine ratings, getting detailed statistics of your cellar, and being able to filter and sort on any piece of data in the system. I also love that my husband and I can sync our cellar data, so we both have the same up-to-date view of our cellar on our individual phones.

4. Wine Spectator

Many folks in the wine industry love to hate professional wine ratings. They hate how a good wine rating drives the purchase of a wine, when there are so many amazing bottles out there that go unrated and unappreciated. There is also the underlying specter of cheating in the wine rating system – can ratings really be trusted or is there favoritism occurring?

These are all valid concerns. However, from a consumer perspective, with so many bottles of wine out there, no one wants to spend their hard-earned money randomly selecting a wine that ends up tasting terrible. The best way to find a good wine is to ask your knowledgeable wine store employee. That said, wine ratings play an important role in helping people chose wines on their own that they will have a greater likelihood of enjoying.

There are dozens of professional wine rating systems out there, but my favorite is the ubiquitous Wine Spectator. The WS Wine Ratings app is free to download, and requires a $2.99/month subscription for the content. I prefer WS because after drinking many wines with different ratings, I feel that WS ratings are more in line with my taste preferences than some other rating systems. I also find them to be tougher in their ratings, so if a wine earns a high WS score I know it is very likely to be deserving of that score. The WS app allows me to pull up ratings in wine stores and at restaurants to help me narrow down my purchasing decisions.

5. Wine Events

As a wine blogger, I think I would go broke if I had to buy a full bottle of wine every time I wanted to try something new. Wine events are a wonderful way to taste new wines, varieties and producers without committing to full bottle costs. They are also a lot of fun!

Living out in the boonies, it can be challenging to find wine-related events. The Wine Events app has been a great resource to find wine events happening near me. The app is free to download and use. So get out there and start drinking!

Recipe: Pappardelle with Scallops

This recipe is filled with umami flavors! Umami is the “fifth flavor” in addition to sweet, salty, sour and bitter. It is that earthy, savory flavor you find in monosodium glutamate (MSG) – think miso soup, cooked mushrooms and soy sauce.

Umami is not an easy flavor to pair wine with. It tends to make wine taste more astringent and bitter, especially wines high in tannins (big red wines). The typical suggestion is to pair umami dishes with white or sparkling wines. However, salt is a magical pairing agent for wine. If you add sufficient salt and salty ingredients (in this case, parmesan) to your dish, you can easily pair umami flavors with red wines with delicious results!

I chose to pair this recipe with a 2014 MACHETE by Orin Swift. Not only does this wine have the most bad-ass label EVER, it is wine is bursting with rich, ripe black fruit flavors – blackberry and black cherry all over the place. It is so fruity that it works beautifully with this rich, umami dish, cutting those earthy flavors with gorgeous berry flavors. Yum!

Ingredients

1 pound large sea scallops, patted dry

1 pound pappardelle pasta

1 tablespoon olive oil

1/2 tablespoon unsalted butter

1 teaspoon sea salt, plus 1/2 teaspoon

2 cups mixed chanterelle, oyster, trumpet, mushrooms, thinly sliced

3 black garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly cracked black pepper, plus more for serving

3 cups arugula

2 tablespoons white truffle oil

2 ounces best quality Parmesan, shaved

Directions

  1. Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.
  2. Rinse and pat dry the scallops. Season with 1/2 teaspoon of sea salt.
  3. Prep all of your ingredients and have them at ready, then cook the pasta according to package directions.
  4. While pasta is cooking, in a large saute pan, heat the olive oil and butter over medium-high heat. When the butter has melted, add the scallops, cook for 2 minutes then turn over and cook another minute. When scallops are just cooked, remove from heat and set aside, keeping them warm.
  5. Add the mushrooms to the scallop juice in the pan and saute for 2 minutes. Stir in the garlic, red pepper flakes and black pepper. Add in the reserved scallops, half of the truffle oil and the parmesan. Add in the drained cooked pasta, then the arugula and gently toss or stir to combine.

(Recipe courtesy of Guy Fieri)

6 Most Common Wine Storage Questions

In this post, I will attempt to answer some of the most common questions people have about storing wine. If you have any questions about wine, send them to me and they may appear in a future blog post!

1. Do I need a cellar or wine fridge to collect wine?

No. The biggest enemies of wine are sunlight and heat. The purpose of a wine fridge or cellar is to keep wine in a dark, temperature controlled location. You can accomplish this same objective by storing your wine in a dark, cool place in your home. The bottom of a closet, under the stairs, in a corner of your basement, etc. would all work just fine. One of the worst places to store wine is in your kitchen due to temperature fluctuations from cooking. That said, if you are planning to hold on to your wine for 10 or more years, you should consider purchasing even a small wine refrigerator, just for those special collectable bottles.

2. How long can wines age?

The aging potential of wine is variable based on grape variety and winemaking style. The factors that help wines age are acidity, tannins, alcohol and sugar. So generally speaking, full-bodied reds like Cabernet Sauvignon, Barolo, Bordeaux and Brunello di Montalcino can age for a longer period time (some for decades) because they contain higher tannins and alcohol levels. Dessert wines will also age longer because they contain higher acidity and sugar levels. Certain full-bodied whites, such as high quality Chardonnay, can be cellared for 7-10 years.

However, most white wines with are meant to be drunk young, within 1-3 years. These wines, such as Sauvignon Blanc, Pinto Gris/Grigio and Prosecco, tend to be light and fruity, and will lose their fruity aromas and flavors very quickly. Similarly, lighter red wines should be drunk young, like Beaujolais, Pinot Noir and Merlot.

3. Why is wine stored on its side?

Storing wine on its side allows the wine in the bottle to stay in contact with the cork. This helps to prevent the cork from drying out. If you plan to drink your wine within a few months of purchase, it’s fine to stand it up, but any longer than that and the wine should be placed on its side. A dry cork lets in oxygen which can destroy your wine.

4. At what temperature should I store wine? Is it different for reds and whites?

The ideal storage temperature is between 55-58 degrees F. However, wine can be stored just fine between 45-65 degrees F. Any colder than that and the cork will dry out. Any warmer and you will cook your wine. You can store both reds and whites at the same temperature, but you would serve them at different temperatures once you take them out of storage.

5. How long can I keep an opened bottle of wine?

An opened bottle of wine will generally last 3-5 days. An open bottle of sparkling wine will only last for 1-3 days before it loses carbonation.

6. How should I store an opened bottle of wine?

Re-cork your bottle between glasses to reduce the amount of oxygen that gets in. White wines and sparkling wines should be stored in the refrigerator. Red wines should be stored in a cool, dark location, and only refrigerated if the weather is hot and humid. Keep the bootle upright to reduce the surface area of liquid that is in contact with oxygen.

if you would like to store your wine longer, consider a wine preservation system that sucks oxygen out of the bottle or replaces oxygen with an inert gas like argon.

 

Organic v. Biodynamic v. Natural Wines – What’s the difference?!

As consumers are becoming increasingly concerned about environmental sustainability, health and food sources, a market is emerging around organic, biodynamic and natural wines. However, these terms can be confusing and difficult to differentiate, so I will attempt to explain these terms and provide some wine recommendations for each category.

Organic

Organic wines are those produced from grapes grown without the use of pesticides, fungicides, herbicides or chemical fertilizers, and must adhere to stringent requirements and certification processes set forth by a governing body (with different governing bodies having different requirements).

Organic vineyards are much easier to sustain in wine regions with stable climates and low disease pressure. Regions that are dry and windy, such as Alsace and the Rhone in France, suffer less from mildew, rot and harmful insects, making it easier to adopt organic practices. In fact, Europe produces almost 90% of all organic wines on the market. However, organic wines tend to be a little more expensive because organic vineyards produce lower yields of grapes, meaning growing and production costs are spread across fewer bottles of wine.

One of the biggest differences with organic wines is that the addition of sulfites to wines is prohibited. Sulfites have been used in winemaking for hundreds of years as a preservative to protect wine from oxidation and spoiling. Some level of sulfites are naturally occurring, so all wines contain sulfites, but organic wines contain less. A very small percentage of people have a sensitivity or allergy to sulfites that can cause headaches and other symptoms, and organic wines may help alleviate that problem. Keep in mind though, this does not mean that organic wines prevent hangovers!

Biodynamic

The father of biodynamics was Rudolf Steiner, an Austrian spiritual scientist, cultural philosopher and social reformer (and all-around oddball genius). His idea was to apply a holistic “circle of life” approach to the farm, encouraging biodiversity and self-sustainability. Biodynamics views the vineyard as one solid organism or ecosystem that must be treated holistically. Chemical fertilizers and pesticides are forbidden, and only natural materials (e.g., manure) may be used. There is are governing bodies that set standards and certify vineyards as biodynamic.

Biodynamics differs from organic agriculture in its belief that farming can be attuned to the spiritual forces of the cosmos, including linking harvesting to the phases of the moon. There are nine natural biodynamic preparations that can be used in the vineyard, some of which sound bizarre, such as burying cow manure in a cow’s horn over the winter, unearthing it in the spring, diluting the aged manure in 34 liters of water, and then spraying the mixture over the vineyard. Although there is some mystery as to how these concoctions work, they do seem to work.

Natural

There are no legal requirements, standards or certifications to label wines as “natural”, which makes defining it difficult. They are often organic or biodynamic, and usually produced by small independent growers.

Natural wines are unadulterated, made with very little intervention – no additives, sulfates, commercial yeasts, filtration, or oak influence. This results in wines that have funky, gamey, yeasty aromas and flavors, and are hazy in appearance. They tend to have more sour flavors than fruity flavors. Some can be very good and others can be downright weird. There is a certain thrilling unpredictability to natural wines.

Wine Recommendations

2017 The Eyrie Vineyard Pinot Gris, $18

2016 Rogue Vine Grand Itata, $20

2015 Tikal Natural, $20

Back to School Wines

Back to School time can either drive you to drink from the stress of trying to get kids up and out early, dealing with massive amounts of homework, frenemy drama, and constantly rushing kids to multiple sports and activities. Or it can be a cause to raise your glass in celebration for getting back on a schedule, not having to pay for summer camp anymore, not having to find ways to keep the kids busy/entertained, and getting some breathing room.

No matter your situation, here are a few wine recommendations to celebrate or cope with Back to School, expertly paired with your child’s grade.

Preschool/Kindergarten

No first day of school is harder than when your little one goes off to school for the very first time. For many moms, this is the first time their child has been away from them for any length of time, and certainly the first time their child is being left in the care of “strangers” for the day. Tears are very likely to be shed. For those moms crying into their wine on the first day, I am recommending a wine with some salinity (a salty character).

Albariño is a white wine from the Galicia and Rias Baixas regions of Spain, located on the Atlantic coast. This is a light-bodied wine that is both fruity and floral. It has lemon, lime, peach, and nectarine characteristics with a slightly bitter finish reminiscent of grapefruit. Due to its proximity to the ocean, the sea air imparts a slightly briney character on the wine. This wine is fresh and zippy and should be drunk young. It is excellent paired with seafood.

Recommended: La Cana Albariño, Rias Baixas, Spain, $17

Elementary School

The elementary school years are the easiest and most fun. Kids at this age love to learn and relish every lesson, while homework is still generally light and they are not yet overwhelmed by workload and exams. The kids grow attached to their teachers and make lots of new friends. Elementary schools still have classroom parties and field days. These fun years deserve an equally fun and easy-drinking wine. Nothing is more cheery than a glass of pretty pink rosé.

Rosé can made from several different grape varieties in a number of different styles, from light to full-bodied, and dry to sweet. The most popular style of rosé is from Provence, France, which is typically light, crisp and dry with aromas of strawberry, watermelon and roses. For a slightly fuller-bodied style, try a rosé from Spain or California.

Recommendation: Bodegas Muga Rosé Rioja, Spain, $15

Middle School

Middle School is an awkward time for many children with lots of changes. School is getting more difficult and friendships are beginning to develop lots of drama. However, these are also the years where we hold on to our childrens’ sweet innocence even harder before they truly grow up. Middle school requires a wine that is getting more serious, but is still approachable and enjoyable.

Pinot Noir is a finicky grape that can be difficult to grow due to its delicate, thin skin and need for a moderate climate. However, when done right, it produces a lighter-bodied, easy drinking wine with juicy red fruit characters of cherry and raspberry, and notes of flowers, vanilla and mushroom. It is one of the most popular wines in the world, with the very best coming from Burgundy, France (along with very high prices). Other regions that produce excellent Pinot Noir at more moderate prices are Oregon and New Zealand.

Recommendation: A to Z Wineworks Pinot Noir, Oregon, $17

High School

High school – the dark years. You now have cranky and rebellious teenagers who think all adult are idiots, grunt rather than speak, and hide in their rooms for hours on end huddled with their smart phones. Schoolwork is so difficult that many parents (me included) cannot offer any help, exams are an everyday occurrence, preparing for college is a full-time job, and sports and other activities are all-consuming. The dark years require an equally deep, dark wine.

Cabernet Sauvignon is the world’s most popular wine, and for good reason. It is full-bodied and concentrated with black fruit characteristics (blackberry, black cherry, black currant) and toasty flavors from oak aging. It’s a big wine that can easily handle big moments in life. Cabernet Sauvignon from Bordeaux, France is renowned the world over. Napa Valley is equally well regarded (and my personal favorite). Yet both regions have prices that match the high demand. Excellent Cabernet can still be had at more moderate prices in regions such as Chile, Argentina and Australia.

Recommendation: Concha y Toro Marques de Casa Concha Cabernet Sauvignon, Chile, $20

College

You made it this far, now it’s time to celebrate! Although there is still plenty of parenting ahead of you, you have gotten your children though to independence and adulthood. There’s no time like the present to pat yourself on the back and raise a glass to a job well done.

Sparkling wine (simply known as “bubbles”) is the perfect companion for celebrations. There are several different ways of producing sparkling wine, which I promise to cover in a future blog post. However, only sparkling wines produced in the Champagne region of France can be labelled as Champagne, and these also command some of the highest prices. Not to worry, though. There are plenty of delicious bubbles out there at very reasonable prices, including Cava from Spain, Prosecco from Italy and Sparkling Wine from California.

Recommendation: Gloria Ferrer Sonoma Brut, $19

Cheers!