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Why It's Good:
Champagne adds brightness and festivity to any occasion—whether it's for a loving toast during wedding season, or a special moment on a hike.
Why It's Green:
The grapes for these bubblies were cultivated without the use of taste- and health-altering chemical pesticides, in some cases by using cover crops instead (Domaine Carneros Brut Cuvee) or by using only what's available within the self-sustaining vineyard, as is the biodynamic way (Fleury Pere et Fils Carte Rouge Brut).
Where To Get It:
Learn more about these sparklers on their company sites, respectively: www.champagne-fleury.fr, www.domaine.com, www.albetinoya.com/eng, www.limoux-aoc.com (for this last one, you'll need your French). Or buy 'em at www.shop.appellationnyc.com, www.organicvintners.com and www.theorganicwinecompany.com
How About a Little Bubbly?
Lily Bollinger, one of grand dames of champagne, might have said it best: "I drink it when I'm happy and when I'm sad. Sometimes, I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I'm not hungry and drink it if I am; otherwise I never touch it—unless I'm thirsty."
With its crispness, modest alcohol and intoxicating flavor, champagne remains one of the most versatile and exciting wines to pair with food. Oysters and bubbles have long been considered a glorious partnership; so, too, the duo of caviar and sparklers. But beyond these classic pairings, try champagne with any dish that features acidic or salty as core flavors—also oily and spicy components are slam dunks. Another homerun: bubbles and sushi.
As with all wine pairings, seek out lighter styles of champagne for lighter dishes and fuller styles for heavier dishes. Beyond that—most anything goes! One cautionary note: Champagne can work with dessert but avoid any that are too sweet—they will make the champagne taste drier and more acidic.
So pop and pour a bottle of one of these green bubblies:
Fleury Pere & Fils Carte Rouge Brut (Champagne, France),
$39.99
In 1989, Champagne Fleury was the first producer to convert its vineyards to 100% biodynamic and the results are stunning: Red fruit, full body, toasty notes.
Domaine Carneros Brut Cuvee (Carneros, California),
$20.99
Crisp, clean and wonderfully creamy, with lovely flavors of brioche and lemon that are the result of sustainable viticulture practices.
Can Vendrell Cava Brut Riserva (Penedes, Spain),
$19.99
Little known fact: Spain is the world's largest producer of sparkling wine, a.k.a. Cava. Crafted from Spanish organic white grapes, Can Vendrell is bright, clean and fresh.
Delmas Blanquette de Limoux (Languedoc, France),
$19.99
A blend of certified organic grapes—80% Mauzac and 20% Chardonnay—from the Languedoc region of France, this champagne is rich and has wonderful apple notes.—Michael Green
