Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine
10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve
Fresh Rhubarb Fizz Cocktail
Does Champagne Actually Get You Drunk Faster?
Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues
Small Lot Holiday Wine Winners
Check, Please! Bay Area: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace
10 Local Sparkling Wines for Your New Year's Celebration
Ring In the New Year with Gluten-Free Booze!
Sponsored
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She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124214":{"type":"posts","id":"bayareabites_124214","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124214","score":null,"sort":[1514559824000]},"guestAuthors":[],"slug":"size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","title":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine","publishDate":1514559824,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scientists at the University of Texas listened to the bubbles in a champagne and a sparkling wine and found that the more expensive product had smaller, busier bubbles.","status":"publish","parent":0,"modified":1514559824,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://www.npr.org/player/embed/573855931/573894314","https://www.npr.org/player/embed/573855931/573894990"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":679},"headData":{"title":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine | KQED","description":"Scientists at the University of Texas listened to the bubbles in a champagne and a sparkling wine and found that the more expensive product had smaller, busier bubbles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine","datePublished":"2017-12-29T15:03:44.000Z","dateModified":"2017-12-29T15:03:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124214 https://ww2.kqed.org/bayareabites/?p=124214","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/12/29/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine/","disqusTitle":"Size (And Sound) Matters When It Comes To Bubbles In Your Sparkling Wine","nprImageCredit":"Viktoria Rodriguez","nprByline":"April Fulton, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images/EyeEm","nprStoryId":"573855931","nprApiLink":"http://api.npr.org/query?id=573855931&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/12/28/573855931/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine?ft=nprml&f=573855931","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Dec 2017 12:50:00 -0500","nprStoryDate":"Thu, 28 Dec 2017 11:17:25 -0500","nprLastModifiedDate":"Thu, 28 Dec 2017 12:50:05 -0500","path":"/bayareabites/124214/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oenophiles have debated the most desirable characteristics of bubbles in champagne and sparkling wines for centuries, with most purists swearing that the smaller the bubble, the better the wine. But up until recently, few thought to listen to the bubbles themselves for answers.\u003c/p>\n\u003cp>Scientists at the \u003ca href=\"https://www.arlut.utexas.edu\">Applied Research Laboratories\u003c/a> at the University of Texas in Austin normally measure the sound of inflating fish bladders and \u003ca href=\"https://news.nationalgeographic.com/news/energy/2012/02/120207-bubble-curtains-to-protect-whales/\">bubble curtains\u003c/a> that dampen noise from underwater drilling. This time, they decided to listen in on champagne bubbles. \"It was just nerdy curiosity,\" says \u003ca href=\"https://www.researchgate.net/scientific-contributions/58935023_Kyle_S_Spratt\">Kyle Spratt\u003c/a>, who led the research at UT.\u003c/p>\n\u003cp>\"Our first inclination was to drop a hydrophone (underwater microphone) into a glass and see what sort of sounds we heard,\" Spratt says.\u003c/p>\n\u003cp>And, how do sparkling wine bubbles sound? With the right listening equipment, \"they ring like bells,\" he says. And the more expensive bottle did indeed have smaller bubbles, he found.\u003c/p>\n\u003cp>He presented his findings earlier this month at the \u003ca href=\"http://acousticalsociety.org/content/174th-meeting-acoustical-society-america#overlay-context=content/174th-meeting-acoustical-society-america\">Acoustical Society of America\u003c/a>'s annual meeting in New Orleans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spratt and his team listened to the bubbles and analyzed their sounds to determine bubble size and distribution in the glass. \"The pitch at which a bubble rings is related to its size: The smaller the bubble, the higher the pitch,\" he said in his presentation.\u003c/p>\n\u003cp>By tracking how bubbles form and bounce off the glass to ring at various frequencies and pitches, Spratt and his team were able to get a sense of the range of bubble sizes within the individual wines.\u003c/p>\n\u003cp>But the bubbles weren't so simple to measure. The hydrophone had to be extremely small. And the scientists figured out pretty quickly that the vessel holding the sparkling wine had to be a proper flute.\u003c/p>\n\u003cp>Bubbles behave differently on different surfaces, like glass as opposed to Styrofoam, explains Spratt. \"In particular, Styrofoam isn't a smooth surface, but rather, has a bunch of little pockets in it, and because of this, bubbles stick to the surface for longer before breaking off,\" he says. The bubbles in a Styrofoam cup are larger and fewer, and therefore sound very different.\u003c/p>\n\u003cp>As an aside, Spratt says his methods irked some French scientists who were in the room when he presented his findings. \"They were all basically horrified that we'd even think to put champagne into a Styrofoam cup!\"\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894314\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nFor simplicity's sake, Spratt and his colleagues only looked at two wines — the pricey French Moët & Chandon champagne and a cheaper California bubbly by Cook's. While you can't tell much difference with the naked ear (see if you can tell the difference in the raw sound clips), they analyzed them and discovered that the Moët & Chandon had slightly smaller bubbles (about 5 percent smaller), slightly less variation in bubble size and three times the amount of overall bubble \"activity,\" i.e. movement in the glass.\u003c/p>\n\u003cp>\u003ciframe src=\"https://www.npr.org/player/embed/573855931/573894990\" width=\"100%\" height=\"290\" frameborder=\"0\" scrolling=\"no\" title=\"NPR embedded audio player\">\u003c/iframe>\u003cbr>\nBut sound alone doesn't tell you everything. There are other potential factors in determining wine quality based on bubbles. \u003ca href=\"https://www.npr.org/sections/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The pour\u003c/a>, for one, can make a difference in how many busy bubbles you get in the glass.\u003c/p>\n\u003cp>Also, the age of the bottle can make a difference. \"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO2, the gas that produces the bubbles,\" French chemist \u003ca href=\"http://press.princeton.edu/titles/7811.html\">Gerard Liger-Belair\u003c/a>, author of \u003cem>Uncorked: The Science of Champagne,\u003c/em> told us a few years back.\u003c/p>\n\u003cp>So what if you can only afford the $10 sparkling wine this New Year's Eve? It turns out that bigger bubbles in your wine is not necessarily a bad thing. A \u003ca href=\"https://link.springer.com/article/10.1140%2Fepjst%2Fe2017-02678-7\">recent French study\u003c/a> indicates that when bigger bubbles pop, they give off more aromas.\u003c/p>\n\u003cp>Spratt acknowledges that his data on the bubble acoustics of sparkling wine and champagne is preliminary, but he sees the sound measurement effort becoming a useful quality assurance tool for winemakers.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>April Fulton is a freelance writer and editor and the former host of The Salt. Find her on Twitter \u003c/em>\u003ca href=\"https://twitter.com/fultonhere\">\u003cem>@fultonhere\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124214/size-and-sound-matters-when-it-comes-to-bubbles-in-your-sparkling-wine","authors":["byline_bayareabites_124214"],"categories":["bayareabites_4084","bayareabites_1763","bayareabites_358","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_3202","bayareabites_8657"],"featImg":"bayareabites_124219","label":"bayareabites"},"bayareabites_105362":{"type":"posts","id":"bayareabites_105362","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105362","score":null,"sort":[1451322489000]},"guestAuthors":[],"slug":"10-under-the-radar-and-affordable-sparkling-wines-for-new-years-eve","title":"10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve","publishDate":1451322489,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Celebrate the New Year with a natural bubbly that won’t break the bank.\r\n\r\n","status":"publish","parent":0,"modified":1451417074,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1581},"headData":{"title":"10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve | KQED","description":"Celebrate the New Year with a natural bubbly that won’t break the bank.\r\n\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve","datePublished":"2015-12-28T17:08:09.000Z","dateModified":"2015-12-29T19:24:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105362 http://ww2.kqed.org/bayareabites/?p=105362","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/28/10-under-the-radar-and-affordable-sparkling-wines-for-new-years-eve/","disqusTitle":"10 Under-the-Radar and Affordable Sparkling Wines for New Year's Eve","source":"Holiday Guide","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/105362/10-under-the-radar-and-affordable-sparkling-wines-for-new-years-eve","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Around this time of year the cyber-airwaves are filled with Champagne. That is, they are brimming with recommendations for the one alcoholic beverage most Americans save for special occasions, such as New Year’s Eve: sparkling wine. But in many cultures, sparkling wine is just a variation on the theme of fermented grape juice, designed to be enjoyed year-round with food or as an apéritif. While you can easily find decent, run-of-the-mill Prosecco, Cremant de Bourgogne and Cava on supermarket shelves, this year brings an abundance of more obscure choices in local wine shops. They are mostly \u003ca href=\"https://en.wikipedia.org/wiki/Natural_wine\" target=\"_blank\">natural wines\u003c/a>, which are wines that have been manipulated as little as possible in order to retain the unique qualities specific to each grape varietal that produced them, as well as their \u003ca href=\"https://en.wikipedia.org/wiki/Terroir\" target=\"_blank\">terroir\u003c/a>. \u003c/p>\n\u003cp>Natural wines have been trending in New York, Los Angeles and San Francisco slowly over the last few years, but the Bay Area has recently seen a marked increase in the variety of natural wines available locally. While there aren’t any legal parameters that formally guide what constitutes “natural” wine, a bottling can typically claim that distinction with authority if it is made using native yeasts, with the addition of minimal sulfur dioxide in the process. Many are organic or biodynamic (two legal certifications) as well, and a large percentage are unfined and unfiltered, resulting in wines that have diverse aroma and flavor profiles that the average wine drinker might find unusual, from a tart or sour finish to a bonafide funkiness. Others are classically elegant and more recognizable to most palates. \u003c/p>\n\u003cp>These ten wines range in price from $16-$34, and all have something to offer that is a bit different this season from the usual effervescent suspects. Prices are from the three shops where I discovered these bottles — \u003ca href=\"http://biondivino.com/\" target=\"_blank\">Biondivino\u003c/a> in San Francisco, \u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">Ordinaire\u003c/a> in Oakland, and \u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">Vintage Wine\u003c/a> in Berkeley — but might be available at different retail prices in other local or online wine stores.\u003c/p>\n\u003cp>The \u003cstrong>2013 Vigneto Orsi San Vito Sui Liveiti\u003c/strong> ($18 at Biondivino), from Emilia Romagna in Italy, is made from the Pignoletto grape (97%) with a tiny bit of Riesling for acidity and aged on the lees (“sui lieviti”), meaning that the wine is left to age with the natural sediment in the bottle, which is typically removed through a filtering process. It’s also a pétillant naturel, or “pét-nat,” as the hipsters call it, which indicates that it’s been bottled before the primary fermentation is complete. In terms of flavor, this wine is more akin to a dry cider than what most of us associate with wine. It’s crisp, with notes of grapefruit, Asian pear and lychee and would pair well with young goat cheese, ceviche or vegetarian pasta or risotto dish.\u003c/p>\n\u003cfigure id=\"attachment_105384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Orsi1920.jpg\" alt=\"Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Orsi1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orsi: 2013 Vigneto Orsi San Vito Sui Liveiti \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pere Mata Cupado Rosé Non-Vintage\u003c/strong> ($24 at Vintage Berkeley) is made up of three little-known grapes: Macabeau (35%), Xarello (20%) and Parellada (20%), along with the more famous Monastrell (25%). The whole package is a twist on Spanish Cava and leads with musky apple notes on the nose that shift to a deep yeastiness on the palate. This organic, small-production wine, named after the winemaker, is first fermented in stainless steel for up to three weeks, then transferred to bottle, where it undergoes secondary fermentation for another month or more. It’s a lovely apéritif wine with salty nuts or olives or slices of Serrano ham.\u003c/p>\n\u003cfigure id=\"attachment_105385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/PereMata1920.jpg\" alt=\"PereMata: Pere Mata Cupado Rosé Non-Vintage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/PereMata1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">PereMata: Pere Mata Cupado Rosé Non-Vintage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Having never been a big fan of sparkling red wines, I was delighted when Ceri Smith, owner of Biondivino, recommended the \u003cstrong>2011 Croci Gutturnio Frizzante\u003c/strong> ($20.70), a berry-laden, tannic mouthful of delight that would be delicious with pizza, all manner of salumi, and pastas with cream- and butter-based sauces. Another wine from Emilia Romagna, which Smith maintains is the hottest region in Italy right now, the Gutturnio is made from Barbera and Bonarda, biodynamically grown and aged sur lie. Think Lambrusco with a large brain and a more serious expression on its face, but lush with brambly forest fruits. And even though it’s a red, it’s designed to be served chilled.\u003c/p>\n\u003cfigure id=\"attachment_105377\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Croci1920.jpg\" alt=\"Croci: 2011 Croci Gutturnio Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Croci1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croci: 2011 Croci Gutturnio Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also from Biondivino, the \u003cstrong>Folicello Emilia Bianco Frizzante\u003c/strong> ($16.20) is a white Lambrusco that is bone dry, very fizzy, and redolent of baked green apple (a nice balance of sweet and tart). Made of 90% Pignoletto and 10% Montuni, it’s both organic and biodynamic, with no added sulfites. Good pairings include lightly smoked fish, dishes that feature olives, and young cheeses.\u003c/p>\n\u003cfigure id=\"attachment_105380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Folicello1920.jpg\" alt=\"Folicello: Folicello Emilia Bianco Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Folicello1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Folicello: Folicello Emilia Bianco Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>California makes the cut with a rambunctious \u003cstrong>2014 J. Brix Cobolorum Riesling\u003c/strong> ($24 at Ordinaire), a Santa Barbara production that is the most péttilant of the pét-nats on this list — so fizzy that you’ll need to wait for it to calm down before you pour it. Aside from faint petrol notes associated with fine Riesling, you’d be hard-pressed to guess the grape here because we hardly ever taste it unfiltered. This one is also undisgorged, with no added sulfites. You’ve heard of beer for wine-lovers? This is a wine for beer-lovers, and would work well with sushi, spicy gazpacho, or ceviche.\u003c/p>\n\u003cfigure id=\"attachment_105381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/JBrix1920.jpg\" alt=\"JBrix: J. Brix Cobolorum Riesling\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/JBrix1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">JBrix: J. Brix Cobolorum Riesling \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A lovely version of the well-known Crémant du Jura is the \u003cstrong>Champ Divin Zero Dosage\u003c/strong> ($25 at Vintage Berkeley) wine, made from 70% Chardonnay and 30% Pinot Noir. Even though these are familiar grapes to Champagne drinkers, the no-dosage method gives the wine an elegant restraint not to be confused with austerity, as it is also fruit-driven. Of all the wines mentioned here, this one goes best with raw oysters or other raw or lightly cooked shellfish because of its inherent minerality. This is one of the most manipulated wines on the list, but it is made with indigenous yeasts and only lightly filtered.\u003c/p>\n\u003cfigure id=\"attachment_105378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Divin1920.jpg\" alt=\"Divin: Champ Divin Zero Dosage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Divin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divin: Champ Divin Zero Dosage \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one terrific natural wine I found from Spain is the \u003cstrong>Viña Enebro Rosé\u003c/strong> ($18 at Biondivino), another pét-nat made from Tempranillo grapes, which give the wine a saturated tawny-pink hue. From a farm that grows olive and almond trees, as well as grapes, this production is certified organic. Because the red grapes impart more tannins than white grapes, this bubbly is suitable for meat dishes and will stand up even to heavy stews and aged cheeses. It’s also great as a pre-dinner wine with salumi.\u003c/p>\n\u003cfigure id=\"attachment_105379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Enebro1920.jpg\" alt=\"Enebro: Viña Enebro Rosé\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Enebro1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enebro: Viña Enebro Rosé \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Famed natural winemaker Jean-Pierre Robinot has made a compelling \u003cstrong>L’Opera Des Vins Les Années Folles\u003c/strong> ($30 at Ordinaire) from 80% Pineau d'Aunis and 20% Chenin Blanc grapes in his vineyards in the tiny village of Chahaignes, near Angers (in the Jasnières AOC). This area is known well for Chenin Blanc, but the driving force of this wine is the Pineau d'Aunis, a red grape variety that lends an appealing funkiness to the nose and tannic structure to the mouthfeel, with a decidedly peppery-strawberry flavor taking the lead on the palate. Serve it with aged goat cheese, sweeter dishes in the Thai, Chinese or Vietnamese repertoire, or cured meats of any kind.\u003c/p>\n\u003cfigure id=\"attachment_105382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lesannees1920.jpg\" alt=\"LesAnnees: Robinot L’Opera Des Vins Les Années Folles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lesannees1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">LesAnnees: Robinot L’Opera Des Vins Les Années Folles \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another lush and delicious sur lie wine is the \u003cstrong>2014 Menti Roncaie\u003c/strong> ($18.50 at Vintage Berkeley) from Italy’s Veneto region, made from 100% Garganega. The secondary fermentation in the bottle is precipitated by the addition of Albina juice (resonated Garganega), with only natural yeasts and no added sulfites. Because of its citrus and nut aromas and flavors, I especially like this wine with simple crostini before dinner or a first course of vegetarian pasta or risotto.\u003c/p>\n\u003cfigure id=\"attachment_105383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Menti1920.jpg\" alt=\"Menti: 2014 Menti Roncaie Sui Lieviti\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Menti1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Menti: 2014 Menti Roncaie Sui Lieviti\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one Austrian contender here is the \u003cstrong>Strohmeier Schilcher Frizzante\u003c/strong> ($35 at Ordinaire), a rosé made from 100% Blauer Wildbacher, a little-planted grape with crisp acidity, white pepper notes, and grassy undertones. The farmer-winemakers Christine and Franz Strohmeier use natural methods in the vineyards as much as possible, including the use of whey instead of copper sulfite to ward off downy mildew. This sparkler is excellent alongside triple-cream cheeses, wild boar salumi, and other foods high in fat.\u003c/p>\n\u003cfigure id=\"attachment_105386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Strohmeier1920.jpg\" alt=\"Strohmeier: Strohmeier Schilcher Frizzante\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Strohmeier1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strohmeier: Strohmeier Schilcher Frizzante \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://biondivino.com/\" target=\"_blank\">\u003cstrong>Biondivino Wine Boutique\u003c/strong>\u003c/a>\u003cbr>\n1415 Green St. [\u003ca href=\"https://goo.gl/HTvX5l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 673-2320\u003cbr>\nHours: Mon-Wed, 11am-8pm; Thu-Sat, 11am-10pm; Sun, noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/biondivino\" target=\"_blank\">Biondivino Wine Boutique\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/biondivino\" target=\"_blank\">@biodivino\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ordinairewine.com/\" target=\"_blank\">\u003cstrong>Ordinaire\u003c/strong>\u003c/a>\u003cbr>\n3354 Grand Ave. [\u003ca href=\"https://goo.gl/6d56jL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 629-3944\u003cbr>\nHours: Tues-Sat, noon-10pm; Sun, noon-5pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ordinairewine\" target=\"_blank\">Ordinaire\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ordinairewine\" target=\"_blank\">@ordinairewine\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://ordinairewine.tumblr.com/\" target=\"_blank\">Ordinaire\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vintageberkeley.com/\" target=\"_blank\">\u003cstrong>Vintage Berkeley\u003c/strong>\u003c/a> (two locations)\u003cbr>\n2949 College Ave. [\u003ca href=\"https://goo.gl/YGnvGi\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\n(510) 549-9501\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\n2113 Vine St. [\u003ca href=\"https://goo.gl/JEOMWs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\n(510) 665-8600\u003cbr>\nHours: Mon-Sat, 11am-8pm; Sun, 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vintage-Berkeley-306773196651/\" target=\"_blank\">Vintage Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageBerkeley\" target=\"_blank\">@VintageBerkeley\u003c/a>\u003cbr>\nTumblr: \u003ca href=\"http://vintageberkeley.tumblr.com/\" target=\"_blank\">Vintage Berkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105362/10-under-the-radar-and-affordable-sparkling-wines-for-new-years-eve","authors":["5575"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_3202","bayareabites_1686","bayareabites_8657"],"featImg":"bayareabites_105376","label":"source_bayareabites_105362"},"bayareabites_81420":{"type":"posts","id":"bayareabites_81420","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81420","score":null,"sort":[1399739629000]},"guestAuthors":[],"slug":"mothers-day-brunch-fresh-rhubarb-fizz-cocktail","title":"Fresh Rhubarb Fizz Cocktail","publishDate":1399739629,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> [gallery type=\"slideshow\" link=\"file\" ids=\"81859,81857,81854,81852,81847,81846,81853,81856,81858\"]\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","status":"publish","parent":0,"modified":1550267563,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":652},"headData":{"title":"Fresh Rhubarb Fizz Cocktail | KQED","description":"On a recent trip to Bray, England I sampled a stunning rhubarb champagne cocktail and was determined to re-create my own (simpler) version at home.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fresh Rhubarb Fizz Cocktail","datePublished":"2014-05-10T16:33:49.000Z","dateModified":"2019-02-15T21:52:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81420 http://blogs.kqed.org/bayareabites/?p=81420","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-fresh-rhubarb-fizz-cocktail/","disqusTitle":"Fresh Rhubarb Fizz Cocktail","path":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81851\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz640x360.jpg\" alt=\"Fresh Rhubarb Fizz Cocktail. Photos: Wendy Goodfriend\" width=\"640\" height=\"360\" class=\"size-full wp-image-81851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Rhubarb Fizz Cocktail. Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently my husband, our daughter, and I took a fun-packed trip to Scotland and England to visit our family and friends. After spending a weekend in London we decided to take a drive to the countryside and have a decadent lunch in the very lovely but “is-this-really-real?” town of \u003ca href=\"http://en.wikipedia.org/wiki/Bray\">Bray\u003c/a>. It’s kind of almost too gorgeous to believe. \u003c/p>\n\u003cp>Some of you may know, or not, that Bray is home to Heston Blumethal’s famous restaurant \u003ca href=\"http://www.thefatduck.co.uk/\">The Fat Duck\u003c/a>. Before you get all atwitter, we did not dine there (um, our daughter is 2 years old, so that was completely out of the question). Bray is also home to The Fat Duck’ sister restaurant, \u003ca href=\"http://www.hindsheadbray.com/\">The Hinds Head\u003c/a>. Which is really more of a fancy gastropub. \u003c/p>\n\u003cfigure id=\"attachment_81844\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/hinds-head10001.jpg\" alt=\"The Hinds Head in Bray. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hinds Head in Bray. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_81476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/killer-swan700.jpg\" alt=\" Crazy Swan.\" width=\"400\" class=\"size-full wp-image-81476\">\u003cfigcaption class=\"wp-caption-text\">Crazy Swan. \u003ccite>(Kim Laidlaw)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on a side note, last but not least, Bray is home to a crazy swan (\u003ca href=\"http://en.wikipedia.org/wiki/Mute_Swan\">mute swan\u003c/a>) who chased us from the river through the town. I’m not kidding! Who knew swans could be crazy? It took us the entire rest of the trip to convince my daughter that there are also nice swans, such as the ones that live in the pond across from her Grandpa’s house in Edinburgh.\u003c/p>\n\u003cp>Anyway, back to our fancy lunch at The Hinds Head. It was gorgeous and yummy and such a treat. Some of the highlights were the handmade Scotch eggs made with quail eggs, a very upscale fish pie, and Blumenthal’s famous thrice-fried chips. But one of the best things I has was my poached rhubarb and vanilla champagne cocktail I got before lunch when we were sitting in the very atmospheric bar. \u003c/p>\n\u003cfigure id=\"attachment_81842\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-vanilla-champagne-cocktail7001.jpg\" alt=\"Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\" width=\"500\" class=\"size-full wp-image-81842\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached rhubarb and vanilla champagne cocktail at The Hinds Head. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>This recipe is an ode to that lovely day and my fancy cocktail, a simplified version of orange-spiked rhubarb syrup topped up with Prosecco. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipe makes a little more syrup than you’ll need for 1 bottle of Prosecco (it makes about 1 1/3 cup; for 1 bottle Prosecco you need about 3/4 to 1 cup) but the syrup keeps nicely in the fridge for about a week. Use it for lots of other things: make rhubarb soda by adding it to fizzy water, drizzle it over your yogurt, or drizzle it over vanilla pound cake or angel food cake and whipped cream. If you want to use the rhubarb pulp, remove the orange zest, let it cool and then refrigerate it for up to 3 days. You can then stir a big dollop of it into plain or vanilla yogurt for a yummy rhubarb treat!\u003c/p>\n\u003cfigure id=\"attachment_81849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-ingredients1000.jpg\" alt=\"Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-81849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rhubarb Fizz Cocktail ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Rhubarb Fizz Cocktail\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 orange\u003c/li>\n\u003cli>3 cups chopped rhubarb\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 bottle Prosecco\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Remove the zest from the orange using a vegetable peeler, being sure to avoid too much of the white pith.\u003c/li>\n\u003cli>Add the rhubarb, orange zest and juice, sugar, and water to a saucepan, stir together, and bring to a boil over medium-high heat. Reduce the heat and simmer until the fruit is very soft and the liquid has become syrupy, about 20 minutes. Strain through a fine-mesh strainer set over a bowl, pressing on the solids to extract as much juice as possible. Let cool completely then refrigerate until chilled. Keep the pulp for another purpose or discard.\u003c/li>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81859,81857,81854,81852,81847,81846,81853,81856,81858","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>For each cocktail, add 2 to 3 tbsp of the syrup to a champagne glass. Top with Prosecco and make a toast to your mom!\u003c/li>\n\u003cfigure id=\"attachment_81850\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rhubarb-fizz-pouring700.jpg\" alt=\"Top with Prosecco and make a toast to your mom! Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-81850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Top with Prosecco and make a toast to your mom! Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81420/mothers-day-brunch-fresh-rhubarb-fizz-cocktail","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_13306","bayareabites_1244","bayareabites_2638","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_61"],"tags":["bayareabites_1693","bayareabites_1561","bayareabites_987","bayareabites_3992","bayareabites_16157","bayareabites_13363","bayareabites_2139","bayareabites_13364","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_81851","label":"bayareabites"},"bayareabites_75856":{"type":"posts","id":"bayareabites_75856","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75856","score":null,"sort":[1388538743000]},"guestAuthors":[],"slug":"does-champagne-actually-get-you-drunk-faster","title":"Does Champagne Actually Get You Drunk Faster?","publishDate":1388538743,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75857\" class=\"wp-caption aligncenter\" style=\"max-width: 898px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/champagnebottles_wide-5e17f36b2ca815fbdfc7eeb2fa21d833aee2219e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/champagnebottles_wide-5e17f36b2ca815fbdfc7eeb2fa21d833aee2219e.jpg\" alt=\"Each bottle of Champagne contains around 50 million bubbles. But will any of them accelerate the inebriation process? Photo: Victor Bezrukov/Flickr\" width=\"898\" height=\"505\" class=\"size-full wp-image-75857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each bottle of Champagne contains around 50 million bubbles. But will any of them accelerate the inebriation process? Photo: Victor Bezrukov/\u003ca href=\"http://www.flickr.com/photos/21745851@N00/5373327467/in/photolist-9bPH42-fGL5EC-eyJgbX-auSFV6-9dRLrp-bGMrPF-9daPrW-ahfwxh-iwmcjx-aoUi3W-a6iToy-bQ2TjZ-9REAvC-eBSvV1-96YdUZ-8sZuGJ\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Every time I spend New Year's Eve with my mom, she tells me the same thing: \"Be careful with that Champagne, honey. The bubbles go straight to the head. And it won't be pretty tomorrow.\"\u003c/p>\n\u003cp>Thanks, Mom. Glad you're looking after me after all these years.\u003c/p>\n\u003cp>But is she right?\u003c/p>\n\u003cp>The internet will sure tell you so. Search for \"Champagne, bubbles and drunk,\" and you'll get articles entitled \"Why Bubbles Make You More Giggly\" and \"Fizz in bubbly will get you drunk faster.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if you dig a little deeper, the scientific evidence is about as thin as the stem on a \u003ca href=\"http://www.riedelusa.net/celebration-glass-happy-valentine-s-day.html\">Reidel\u003c/a> Champagne flute.\u003c/p>\n\u003cp>Among the first researchers to investigate the bubbles was a group in England that \u003ca href=\"http://alcalc.oxfordjournals.org/content/38/4/381.full\">published\u003c/a> a study looking at how quickly alcohol entered the blood when people drank a bubbly Champagne versus a degassed one. \"We found that the blood alcohol levels of the people drinking the gas champagne were higher for the first twenty minutes, suggesting that it had got into the blood stream a lot quicker,\" the lead researcher on the study, Fran Ridout \u003ca href=\"http://www.thenakedscientists.com/HTML/content/interviews/interview/1037/\">told\u003c/a> \u003cem>The Naked Scientist\u003c/em>.\u003c/p>\n\u003cp>Ridout's study got a lot of attention at the time, and it helped cement the belief that those beautiful tiny spheres of carbon dioxide are to blame for the nasty New Year's Day hangover.\u003c/p>\n\u003cp>Case closed, right? Not quite.\u003c/p>\n\u003cp>Ridout's study was riddled with, shall we say, holes. First off, the experiment she references involved only six people. And the difference in blood alcohol levels between the bubbly and flat Champagne vanished about 35 minutes after consumption. The margins of error on all the data points were also gigantic. I'd trust the findings about as far as I could throw a barrel of Moet et Chandon.\u003c/p>\n\u003cp>A few years later, another team in Manchester, England, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1752928X06003003\">performed\u003c/a> a similar, more rigorous experiment. Instead of Champagne, Steven Robinson and his colleagues gave volunteers vodka mixed with either still or carbonated water.\u003c/p>\n\u003cp>This time, the study had 21 subjects. And the results were slightly clearer. Adding the gaseous mixer bumped up the initial rate of alcohol absorption into the blood by about 50 percent — on average.\u003c/p>\n\u003cp>But this rate varied wildly among the volunteers. Three of the 21 volunteers adsorbed the bubbly cocktail more \u003cem>slowly\u003c/em> than the flat one, and for four subjects, the carbonation made no difference at all.\u003c/p>\n\u003cp>So it looks like Mom — and the internet — could be partly right. In some people, one small study tells us that carbonation might initially increase the rate that alcohol gets into the blood and to your brain.\u003c/p>\n\u003cp>But even then, the heightened effect is temporary. After about 45 minutes, you're going to feel essentially the same as if you had knocked back a glass of bubble-less chardonnay or pinot noir.\u003c/p>\n\u003cp>So why would a splash of carbonation accelerate inebriation in the first place?\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=L6dzUOYTQtQ]\u003c/p>\n\u003cp>No one knows for sure. But there's one leading hypothesis: The carbon dioxide gas rushes the alcohol from the stomach into the small intestine. See my colleague Adam Cole's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/16/148745383/drunk-on-biology-for-st-patricks-day\">wonderful video\u003c/a> on the science of drinking and hangovers above.\u003c/p>\n\u003cp>Alcohol primarily gets into the blood by seeping through the lining of the small intestine. The little alcohol molecule is also absorbed through the stomach, but more slowly. And it can even start breaking down, which inactivates it, while it's hanging out in the stomach.\u003c/p>\n\u003cp>Some studies, dating back to the 1950s, \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM195203272461304\">found\u003c/a> that carbon dioxide gas actually accelerates the movement of food and liquids from the stomach into the small intestine. But alas, even this connection has been tough to replicate more recently and remains up for debate.\u003c/p>\n\u003cp>On the other hand, there's no question that food delays the emptying of the stomach contents into the small intestine. So all those bar snacks and cookies you chow on tonight should slow down inebriation.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if you ring in 2014 with a brutal hangover, don't blame the bubbles.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Search for \"Champagne, bubbles and drunk,\" and you'll get headlines like \"Why Bubbles Make You More Giggly.\" But when we took a close look at the science supporting the urban legend, we weren't impressed. The effect doesn't happen to everyone, and when it does, it's just temporary.","status":"publish","parent":0,"modified":1388538743,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":716},"headData":{"title":"Does Champagne Actually Get You Drunk Faster? | KQED","description":"Search for "Champagne, bubbles and drunk," and you'll get headlines like "Why Bubbles Make You More Giggly." But when we took a close look at the science supporting the urban legend, we weren't impressed. The effect doesn't happen to everyone, and when it does, it's just temporary.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Does Champagne Actually Get You Drunk Faster?","datePublished":"2014-01-01T01:12:23.000Z","dateModified":"2014-01-01T01:12:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"75856 http://blogs.kqed.org/bayareabites/?p=75856","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/12/31/does-champagne-actually-get-you-drunk-faster/","disqusTitle":"Does Champagne Actually Get You Drunk Faster?","nprByline":"Michaeleen Doucleff","nprStoryId":"258588280","nprApiLink":"http://api.npr.org/query?id=258588280&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker?ft=3&f=258588280","nprRetrievedStory":"1","nprPubDate":"Tue, 31 Dec 2013 15:39:00 -0500","nprStoryDate":"Tue, 31 Dec 2013 14:13:00 -0500","nprLastModifiedDate":"Tue, 31 Dec 2013 15:39:14 -0500","path":"/bayareabites/75856/does-champagne-actually-get-you-drunk-faster","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75857\" class=\"wp-caption aligncenter\" style=\"max-width: 898px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/champagnebottles_wide-5e17f36b2ca815fbdfc7eeb2fa21d833aee2219e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/champagnebottles_wide-5e17f36b2ca815fbdfc7eeb2fa21d833aee2219e.jpg\" alt=\"Each bottle of Champagne contains around 50 million bubbles. But will any of them accelerate the inebriation process? Photo: Victor Bezrukov/Flickr\" width=\"898\" height=\"505\" class=\"size-full wp-image-75857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each bottle of Champagne contains around 50 million bubbles. But will any of them accelerate the inebriation process? Photo: Victor Bezrukov/\u003ca href=\"http://www.flickr.com/photos/21745851@N00/5373327467/in/photolist-9bPH42-fGL5EC-eyJgbX-auSFV6-9dRLrp-bGMrPF-9daPrW-ahfwxh-iwmcjx-aoUi3W-a6iToy-bQ2TjZ-9REAvC-eBSvV1-96YdUZ-8sZuGJ\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/31/258588280/does-champagne-actually-get-you-drunker\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Every time I spend New Year's Eve with my mom, she tells me the same thing: \"Be careful with that Champagne, honey. The bubbles go straight to the head. And it won't be pretty tomorrow.\"\u003c/p>\n\u003cp>Thanks, Mom. Glad you're looking after me after all these years.\u003c/p>\n\u003cp>But is she right?\u003c/p>\n\u003cp>The internet will sure tell you so. Search for \"Champagne, bubbles and drunk,\" and you'll get articles entitled \"Why Bubbles Make You More Giggly\" and \"Fizz in bubbly will get you drunk faster.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if you dig a little deeper, the scientific evidence is about as thin as the stem on a \u003ca href=\"http://www.riedelusa.net/celebration-glass-happy-valentine-s-day.html\">Reidel\u003c/a> Champagne flute.\u003c/p>\n\u003cp>Among the first researchers to investigate the bubbles was a group in England that \u003ca href=\"http://alcalc.oxfordjournals.org/content/38/4/381.full\">published\u003c/a> a study looking at how quickly alcohol entered the blood when people drank a bubbly Champagne versus a degassed one. \"We found that the blood alcohol levels of the people drinking the gas champagne were higher for the first twenty minutes, suggesting that it had got into the blood stream a lot quicker,\" the lead researcher on the study, Fran Ridout \u003ca href=\"http://www.thenakedscientists.com/HTML/content/interviews/interview/1037/\">told\u003c/a> \u003cem>The Naked Scientist\u003c/em>.\u003c/p>\n\u003cp>Ridout's study got a lot of attention at the time, and it helped cement the belief that those beautiful tiny spheres of carbon dioxide are to blame for the nasty New Year's Day hangover.\u003c/p>\n\u003cp>Case closed, right? Not quite.\u003c/p>\n\u003cp>Ridout's study was riddled with, shall we say, holes. First off, the experiment she references involved only six people. And the difference in blood alcohol levels between the bubbly and flat Champagne vanished about 35 minutes after consumption. The margins of error on all the data points were also gigantic. I'd trust the findings about as far as I could throw a barrel of Moet et Chandon.\u003c/p>\n\u003cp>A few years later, another team in Manchester, England, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1752928X06003003\">performed\u003c/a> a similar, more rigorous experiment. Instead of Champagne, Steven Robinson and his colleagues gave volunteers vodka mixed with either still or carbonated water.\u003c/p>\n\u003cp>This time, the study had 21 subjects. And the results were slightly clearer. Adding the gaseous mixer bumped up the initial rate of alcohol absorption into the blood by about 50 percent — on average.\u003c/p>\n\u003cp>But this rate varied wildly among the volunteers. Three of the 21 volunteers adsorbed the bubbly cocktail more \u003cem>slowly\u003c/em> than the flat one, and for four subjects, the carbonation made no difference at all.\u003c/p>\n\u003cp>So it looks like Mom — and the internet — could be partly right. In some people, one small study tells us that carbonation might initially increase the rate that alcohol gets into the blood and to your brain.\u003c/p>\n\u003cp>But even then, the heightened effect is temporary. After about 45 minutes, you're going to feel essentially the same as if you had knocked back a glass of bubble-less chardonnay or pinot noir.\u003c/p>\n\u003cp>So why would a splash of carbonation accelerate inebriation in the first place?\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/L6dzUOYTQtQ'\n title='//www.youtube.com/embed/L6dzUOYTQtQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>No one knows for sure. But there's one leading hypothesis: The carbon dioxide gas rushes the alcohol from the stomach into the small intestine. See my colleague Adam Cole's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/16/148745383/drunk-on-biology-for-st-patricks-day\">wonderful video\u003c/a> on the science of drinking and hangovers above.\u003c/p>\n\u003cp>Alcohol primarily gets into the blood by seeping through the lining of the small intestine. The little alcohol molecule is also absorbed through the stomach, but more slowly. And it can even start breaking down, which inactivates it, while it's hanging out in the stomach.\u003c/p>\n\u003cp>Some studies, dating back to the 1950s, \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJM195203272461304\">found\u003c/a> that carbon dioxide gas actually accelerates the movement of food and liquids from the stomach into the small intestine. But alas, even this connection has been tough to replicate more recently and remains up for debate.\u003c/p>\n\u003cp>On the other hand, there's no question that food delays the emptying of the stomach contents into the small intestine. So all those bar snacks and cookies you chow on tonight should slow down inebriation.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But if you ring in 2014 with a brutal hangover, don't blame the bubbles.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75856/does-champagne-actually-get-you-drunk-faster","authors":["byline_bayareabites_75856"],"categories":["bayareabites_10916","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_12857","bayareabites_3202","bayareabites_12858"],"featImg":"bayareabites_75857","label":"bayareabites"},"bayareabites_53687":{"type":"posts","id":"bayareabites_53687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"53687","score":null,"sort":[1356999364000]},"guestAuthors":[],"slug":"cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues","title":"Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues","publishDate":1356999364,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.","status":"publish","parent":0,"modified":1419991496,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":745},"headData":{"title":"Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues | KQED","description":"Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues","datePublished":"2013-01-01T00:16:04.000Z","dateModified":"2014-12-31T02:04:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"53687 http://blogs.kqed.org/bayareabites/?p=53687","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/12/31/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues/","disqusTitle":"Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues","nprByline":"Allison Aubrey","nprStoryId":"167825026","nprApiLink":"http://api.npr.org/query?id=167825026&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues?ft=3&f=167825026","nprRetrievedStory":"1","nprPubDate":"Mon, 31 Dec 2012 10:28:00 -0500","nprStoryDate":"Mon, 31 Dec 2012 04:00:00 -0500","nprLastModifiedDate":"Mon, 31 Dec 2012 10:28:40 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3?orgId=1&topicId=1053&ft=3&f=167825026","nprAudioM3u":"http://api.npr.org/m3u/1168334707-c75782.m3u?orgId=1&topicId=1053&ft=3&f=167825026","path":"/bayareabites/53687/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/53687/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues","authors":["byline_bayareabites_53687"],"categories":["bayareabites_4084","bayareabites_1763","bayareabites_45","bayareabites_10916","bayareabites_34","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_1686","bayareabites_8657"],"featImg":"bayareabites_53688","label":"bayareabites"},"bayareabites_36465":{"type":"posts","id":"bayareabites_36465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36465","score":null,"sort":[1324393230000]},"guestAuthors":[],"slug":"small-lot-holiday-wine-winners","title":"Small Lot Holiday Wine Winners","publishDate":1324393230,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Small wine producers rate big this holiday season.","status":"publish","parent":0,"modified":1324348379,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":711},"headData":{"title":"Small Lot Holiday Wine Winners | KQED","description":"Small wine producers rate big this holiday season.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Small Lot Holiday Wine Winners","datePublished":"2011-12-20T15:00:30.000Z","dateModified":"2011-12-20T02:32:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36465 http://blogs.kqed.org/bayareabites/?p=36465","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/20/small-lot-holiday-wine-winners/","disqusTitle":"Small Lot Holiday Wine Winners","path":"/bayareabites/36465/small-lot-holiday-wine-winners","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36465/small-lot-holiday-wine-winners","authors":["5101"],"categories":["bayareabites_752","bayareabites_4084","bayareabites_1763","bayareabites_90","bayareabites_119"],"tags":["bayareabites_9987","bayareabites_9989","bayareabites_1693","bayareabites_9990","bayareabites_9991","bayareabites_9992","bayareabites_8657","bayareabites_9988","bayareabites_14748"],"featImg":"bayareabites_36546","label":"bayareabites"},"bayareabites_34712":{"type":"posts","id":"bayareabites_34712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34712","score":null,"sort":[1319697269000]},"guestAuthors":[],"slug":"check-please-bay-area-izzys-steaks-and-chops-el-huarache-loco-helmand-palace","title":"Check, Please! Bay Area: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace","publishDate":1319697269,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/group560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/group560a.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 12 guest and host on set at KQED\" title=\"Check, Please! Bay Area Season 6 episode 12 guest and host on set at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34718\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 612 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 12 airs Thursday October 27 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6233\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6237\">Izzy's Steaks and Chops\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6246\">El Huarache Loco\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6251\">Helmand Palace\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Opening Champagne Using a Saber\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/S0DmWeNKTp8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"The final episode of season 6 reviews these San Francisco eateries: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace. Leslie's last wine tip of the season is quite dramatic: Opening Champagne Using a Saber.","status":"publish","parent":0,"modified":1319697269,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/S0DmWeNKTp8"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":141},"headData":{"title":"Check, Please! Bay Area: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace | KQED","description":"The final episode of season 6 reviews these San Francisco eateries: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace. Leslie's last wine tip of the season is quite dramatic: Opening Champagne Using a Saber.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Check, Please! Bay Area: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace","datePublished":"2011-10-27T06:34:29.000Z","dateModified":"2011-10-27T06:34:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"34712 http://blogs.kqed.org/bayareabites/?p=34712","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/26/check-please-bay-area-izzys-steaks-and-chops-el-huarache-loco-helmand-palace/","disqusTitle":"Check, Please! Bay Area: Izzy's Steaks and Chops, El Huarache Loco, Helmand Palace","path":"/bayareabites/34712/check-please-bay-area-izzys-steaks-and-chops-el-huarache-loco-helmand-palace","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/group560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/group560a.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 12 guest and host on set at KQED\" title=\"Check, Please! Bay Area Season 6 episode 12 guest and host on set at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34718\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> Guests and host Leslie Sbrocco taping episode 612 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 12 airs Thursday October 27 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6233\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6237\">Izzy's Steaks and Chops\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6246\">El Huarache Loco\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6251\">Helmand Palace\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Opening Champagne Using a Saber\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/S0DmWeNKTp8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34712/check-please-bay-area-izzys-steaks-and-chops-el-huarache-loco-helmand-palace","authors":["5014"],"categories":["bayareabites_109","bayareabites_45","bayareabites_1807","bayareabites_10","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_9716","bayareabites_763","bayareabites_9845","bayareabites_9846","bayareabites_9844","bayareabites_867","bayareabites_9848","bayareabites_9509"],"featImg":"bayareabites_34718","label":"bayareabites"},"bayareabites_20524":{"type":"posts","id":"bayareabites_20524","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20524","score":null,"sort":[1293724858000]},"guestAuthors":[],"slug":"10-local-sparkling-wines-for-your-new-years-celebration","title":"10 Local Sparkling Wines for Your New Year's Celebration","publishDate":1293724858,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n","blocks":[],"excerpt":"If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa and the Anderson Valleys.","status":"publish","parent":0,"modified":1293730508,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":947},"headData":{"title":"10 Local Sparkling Wines for Your New Year's Celebration | KQED","description":"If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa and the Anderson Valleys.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"10 Local Sparkling Wines for Your New Year's Celebration","datePublished":"2010-12-30T16:00:58.000Z","dateModified":"2010-12-30T17:35:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20524 http://blogs.kqed.org/bayareabites/?p=20524","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/30/10-local-sparkling-wines-for-your-new-years-celebration/","disqusTitle":"10 Local Sparkling Wines for Your New Year's Celebration","path":"/bayareabites/20524/10-local-sparkling-wines-for-your-new-years-celebration","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/glass-of-sparkling-wine300.jpg\" alt=\"sparkling wine on new years eve\" title=\"sparkling wine on new years eve\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-20546\">If you're purchasing a sparkling wine this holiday season, it's easy to keep it local. After all, some of the finest American choices are produced in our own backyard. Following is a list of my top-ten local sparkling wine choices. Half of these wineries are set in Carneros, an area that covers parts of both Sonoma and Napa Valley that is perfectly suited for Pinot Noir and Chardonnay grape growing (the two varietals most commonly used for sparkling wines). The other half are located in other parts of Napa, Sonoma and the Anderson Valleys.\u003c/p>\n\u003cp>As you'll see, some of these wineries are large and well-known, while others may not be as familiar to you. While creating this list I tried to include a variety of vintners, from multi-nationally owned estates to smaller family-owned wineries. When the information was available, I've included Wine Spectator and Wine Enthusiast ratings, as well as any major prizes won. For comparison's sake, you'll also find the least expensive bottle from each vintner listed. These are officially priced between $20 - $30, but I've seen many in stores for around $15. Obviously more expensive varieties are also available if your budget allows.\u003c/p>\n\u003cp>So keep it festive and local this New Year's Eve, but most of all, stay safe.\u003c/p>\n\u003cp>Note: I'm avoiding using the term \"champagne\" as it's only allowed for French wines made in the Champagne region. All the wines below are produced in the same way that champagne is created -- by inducing the in-bottle secondary fermentation of the wine to effect carbonation.\u003c/p>\n\u003cp>\u003cstrong>Sonoma\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gloriaferrer.com/\">Gloria Ferrer\u003c/a>\u003cbr>\nGloria Ferrer is a standard-bearer for California sparkling wines. According to Wine Spectator, “Gloria Ferrer reliably produces some of California's best sparkling wines.” I had some on Christmas day and can attest to its festiveness. The Sonoma Brut, which is dominated by Pinot Noir, has a 90 2009 Wine Spectator ranking and is priced around $20.\u003c/p>\n\u003cp>\u003ca href=\"http://www.domainecarneros.com/\">Domaine Carneros\u003c/a>\u003cbr>\nEstablished in 1987 by Champagne Tattinger, Domaine Carneros is an organic certified winery. They focus on making three traditional styles of sparkling wine: Brut, Brut Rosé and Blanc de Blancs. With consistent rankings in the 90s from both Wine Spectator and Wine Enthusiast, Domaine Carneros provides reliably excellent sparkling wines. Their 2006 Brut Cuvée Sparkling Wine made from Pinot Noir and Chardonnay gets a 91 Wine Spectator ranking and costs $26 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse\u003c/a>\u003cbr>\nA small family-owned winery, Iron Horse has been producing sparkling wines for over 30 years. Wine & Spirits Magazine named them Sparkling Winery of the Year nine times and their wines have been served in the White House since Reagan first had it served to Gorbachev. Their Classic Brut, which is 3/4 Pinot Noir and 1/4 Chardonnay, sells for a little over $30 a bottle with typical Wine Spectator and Wine Enthusiast ratings in the 90s.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jwine.com/\">J Vineyards & Winery\u003c/a>\u003cbr>\nI like this winery for a few different reasons. The first (and biased) reason is that it is owned and run by a woman (Judy Jordan), which seems like a rarity in the wine industry. They are also dedicated to sustainable farming practices. And, because taste does matter, it's good to note their Brut Rose was the Sparkling Sweepstakes Winner at the San Francisco Chronicle Wine Competition earlier this year. Their J Cuvée 20 Brut NV sells for $20 a bottle.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schugwinery.com/schugwinery/index.jsp\">Schug Carneros Estate\u003c/a>\u003cbr>\nFounded in 1980, Schug is a family-owned winery. They are dedicated to sustainable winemaking practices, finding the most environmentally friendly and efficient way of growing the grapes, and creating habitats for various bird species (which I really love). Their Rouge de Noirs Sparkling Pinot is $30 a bottle.\u003c/p>\n\u003cp>\u003cstrong>Napa\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chandon.com/\">Domaine Chandon\u003c/a>\u003cbr>\nIf you're looking for something distinctly French, Domaine Chandon is a great local choice. Founded in 1973 by Moët -– the champagne winery -– it was the first French-owned sparkling wine venture in the United States. Consistently ranked in the 90s by both Wine Enthusiast and Wine Spectator, Domaine Chandon provides a classic sparkling wine choice. The Brut Classic, which has a 90 point Wine Enthusiast 2009 ranking, is priced at about $20.\u003c/p>\n\u003cp>\u003ca href=\"http://mummnapa.com/\">Mumm Napa\u003c/a>\u003cbr>\nLocated in Rutherford along the Silverado Trail in the Napa Valley, and started by the French G.H. Mumm company (one of the largest champagne producers in the world), Mumm Napa is one of the largest local sparkling wine producers. Their Brut Prestige, priced at about $20, ranks 89 for Wine Spectator and 90 for Wine Enthusiast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.schramsberg.com/\">Schramsberg Vineyards\u003c/a>\u003cbr>\nLocated in Calistoga, Schrambsberg Vineyards is the oldest sparkling wine vineyard in California and is also a certified Napa Green winery. Consistently ranking well for both Wine Spectator and Wine Enthusiast, Schrambsberg is a great local choice. A bottle of Mirabelle multi-vintage brut costs a bit over $20.\u003c/p>\n\u003cp>\u003cstrong>Anderson Valley\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.scharffenbergercellars.com\">Scharffenberger Cellars\u003c/a>\u003cbr>\nScharffenberger Cellars is one of the largest sparkling wine producer in the Anderson Valley. With a history that includes being previously owned by John Scharffenberger of Scharffenberger chocolate fame. Scharffenberger Non Vintage Brut received a gold medal from the San Francisco Chronicle Wine Competition earlier this year. Their Brut is 2/3 Pinot Noir and 1/3 Chardonnay grapes and sells for just under $20 a bottle.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.roedererestate.com/\">Roederer Estate\u003c/a>\u003cbr>\nSet in the Anderson Valley, Roederer Estates is the California branch of the French company Champagne Louis Roederer, which has been making champagne for over 200 years. In 2009, Wine Spectator Magazine gave their Brut NV a Recommended – Top Wine ranking. It sells for about $20 a bottle.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20524/10-local-sparkling-wines-for-your-new-years-celebration","authors":["5016"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_8658","bayareabites_8663","bayareabites_1693","bayareabites_187","bayareabites_3202","bayareabites_1686","bayareabites_2690","bayareabites_356","bayareabites_8657","bayareabites_14748"],"label":"bayareabites"},"bayareabites_20413":{"type":"posts","id":"bayareabites_20413","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20413","score":null,"sort":[1293561222000]},"guestAuthors":[],"slug":"ring-in-the-new-year-with-gluten-free-booze","title":"Ring In the New Year with Gluten-Free Booze!","publishDate":1293561222,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n","blocks":[],"excerpt":"It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.","status":"publish","parent":0,"modified":1293561277,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":617},"headData":{"title":"Ring In the New Year with Gluten-Free Booze! | KQED","description":"It's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ring In the New Year with Gluten-Free Booze!","datePublished":"2010-12-28T18:33:42.000Z","dateModified":"2010-12-28T18:34:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"20413 http://blogs.kqed.org/bayareabites/?p=20413","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/28/ring-in-the-new-year-with-gluten-free-booze/","disqusTitle":"Ring In the New Year with Gluten-Free Booze!","path":"/bayareabites/20413/ring-in-the-new-year-with-gluten-free-booze","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/champers.jpg\" alt=\"Champagne \" title=\"Champagne \" width=\"353\" height=\"484\" class=\"alignnone size-full wp-image-20416\">\u003cbr>\nIt's almost New Years Eve, and you know what that means -- a lot of folks will be getting their drink on. If you have a gluten sensitivity, it doesn't mean you need to miss the revelry. A lot of hard alcohol is naturally gluten-free, and for those not into hitting the hard stuff, there are quite a lot of companies making gluten-free beer and cider.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Liquor Selection\u003c/strong>\u003cbr>\nMost hard alcohols don't contain gluten, so if you prefer to make mixed drinks, you're in luck! Here is a list of alcohols that are generally gluten-free and safe to consume if you have a gluten sensitivity. Note: Product recipes can and do change, and some brands may add caramel coloring to their liquors, which may contain gluten. Be sure to check the label before imbibing! Only you can be responsible for your gluten intake.\u003c/p>\n\u003cul>\n\u003cli>Absinthe\u003c/li>\n\u003cli>Bourbon\u003c/li>\n\u003cli>Brandy\u003c/li>\n\u003cli>Cognac\u003c/li>\n\u003cli>Gin\u003c/li>\n\u003cli>Grand Marnier\u003c/li>\n\u003cli>Grenadine\u003c/li>\n\u003cli>Jägermeister\u003c/li>\n\u003cli>Kahlua\u003c/li>\n\u003cli>Mead\u003c/li>\n\u003cli>Ouzo\u003c/li>\n\u003cli>Rum\u003c/li>\n\u003cli>Sherry\u003c/li>\n\u003cli>Southern Comfort\u003c/li>\n\u003cli>Tequila\u003c/li>\n\u003cli>Triple Sec\u003c/li>\n\u003cli>Vermouth\u003c/li>\n\u003cli>Vodka\u003c/li>\n\u003cli>Whisky\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Champagne\u003c/strong>\u003cbr>\nThe traditional drink of the evening for New Years Eve is \u003ca href=\"http://www.wasabimon.com/archive/new-years-eve-champagne-cocktail-recipes/\" title=\"New Years Eve Cocktails\">Champagne or sparkling white wine\u003c/a>, but is it gluten-free? Traditionally, sparkling wines are not made with any gluten-y ingredients, so it is usually safe to consume. As with any food or beverage, you should still check with a manufacturer before buying a bottle to double-check that they haven't added any non-standard ingredients to their product.\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Beer\u003c/strong>\u003cbr>\nA great default drink if you're just looking to have a mellow night is beer. Anyone with a gluten sensitivity will tell you that beer is a sore point -- until recently, gluten-free beer options were few and far between. These days, there are almost too many varieties to count! Here are a few of the best gluten-free beers, at least a few of which you should be able to find in most large natural grocery stores:\u003c/p>\n\u003cul>\n\u003cli>Green's\u003c/li>\n\u003cli>New Grist\u003c/li>\n\u003cli>Redbridge\u003c/li>\n\u003cli>O'Brien\u003c/li>\n\u003cli>Glutaner\u003c/li>\n\u003cli>Bard's\u003c/li>\n\u003cli>Rampano Valley\u003c/li>\n\u003cli>Mission Amber\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Gluten-Free Cider\u003c/strong>\u003cbr>\nCider is a lot of people's drink of choice, since it's sweet and relatively low alcohol. Standard ciders often contain caramel coloring or other gluten-y additives, so it's important to check the label before drinking cider. The following brands are know to contain no gluten products, and have proven safe to drink in the past:\u003c/p>\n\u003cul>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Blackthorn\u003c/li>\n\u003cli>Blue Mountain\u003c/li>\n\u003cli>Cider Jack\u003c/li>\n\u003cli>Fox Barrel\u003c/li>\n\u003cli>Magner's\u003c/li>\n\u003cli>Newton's Folly\u003c/li>\n\u003cli>Original Sin\u003c/li>\n\u003cli>Spire Mountain\u003c/li>\n\u003cli>Strongbow\u003c/li>\n\u003cli>Woodchuck Granny Smith\u003c/li>\n\u003cli>Wyder's\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where Can You Buy Gluten-Free Beer and Cider?\u003c/strong>\u003cbr>\nHere in the Bay Area, we're lucky enough to be surrounded by shops that provide a huge selection of gluten-free products. Here are a handful of places you'll find a variety of gluten-free alcohol beverages. When you shop, be sure to let the manager know you appreciate the fact that they stock gluten-free products!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winemineco.com/\">The Wine Mine\u003c/a>\u003cbr>\n5427 Telegraph Ave, Ste D1\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 547-9463\u003c/p>\n\u003cp>\u003ca href=\"http://www.molliestones.com/\">Mollie Stone's Market\u003c/a>\u003cbr>\nMollie Stone's supermarket has eight locations around the bay, and each location carries a good selection of gluten-free beer and cider.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a>\u003cbr>\nWith locations all around the Bay Area, there is probably a Whole Foods near you.\u003c/p>\n\u003cp>\u003cstrong>Take Care!\u003c/strong>\u003cbr>\nNo matter what you're drinking, don't forget to take care of yourself by eating a big meal early in the evening and drinking lots of water throughout the night. And if you wake up with the obligatory hangover on New Years Day, there are always \u003ca href=\"http://www.wasabimon.com/archive/post-new-years-eve-hangover-cures/\" title=\"New Years Eve Hangover Cures\">hangover cures to help through\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy New Year!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20413/ring-in-the-new-year-with-gluten-free-booze","authors":["5120"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_1245","bayareabites_1763","bayareabites_119"],"tags":["bayareabites_1693","bayareabites_138","bayareabites_3211","bayareabites_1686"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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