Sparkle New York Style — 6 NY Sparkling Wines for the Holidays

New York’s cool climate makes it a great spot for stupendous sparkling wine. Here are a few favorites.

sparkling wine flickr jenny downing

Flickr / jenny downing

New York isn’t just cool – it has a cool climate, which makes it a great spot for stupendous sparkling wine. It’s something that perhaps has been a little bit of a slow burn (the oldest sparkling wine producer dates back to 1860, the Pleasant Valley Wine Company on Keuka Lake in the FLX), but more and more producers have tried their turn at bubbles, with great results.

Instead of getting your bubble burst with so-so sparklers from lands afar for the Holidays, give some New York pop a try. Here are a few favorites:

Lenz Sparkling Cuvee 2008
Winemaker Eric Fry will release no wine before its time. He lets his sparklers made in the traditional method rest and rest, riddling them on their sleepy little racks until he thinks their finally ready to pop, like this five-year-old slightly peppery Pinot Noir-based beauty.

Clinton Vineyards NV Seyval Naturel
Get down with your hybrid varietal awesome self! This true New York sparkler is made from hybrid grape varietal, Seyval, and damn if it won’t make you a fan with its toasty, apple goodness.

Onabay Blanc de Blanc 2009
Made entirely from Chardonnay, this wine is a steal for the price. Minerally, citrusy, zingy!

Sparkling Pointe Blanc de Blancs
Crispity, cracker dry and citrusy. A midnight clinker if there ever were one. From Long Island’s only all-sparkling producer and worth the splurge. Dig it!

Glenora Brut 2004
Its pretty, pretty aromas of early summer berries and ripe, Red Delicious apples are enough of a come-hither eye-bat, but it’s creamy texture and dry finish are what make this reasonably priced Finger Lakes foray into bubbles a keeper.

Lamoreaux Landing Blanc de Blancs 2007
I’m a big fan of Lamoreaux’s Riesling – inevitably complex yet delicate – and that deft hand travels to its creamy sparkling, too. Here, the grapes at hand are traditional Chardonnay and Pinot Noir, and all full of citrus and dried pear and toasty fresh-baked bread. Awesome aperitif.

Newsletter

Categories

Tags

Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal, Liquor.com, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.