Everyone knows or should know that if the bubbly stuff is made outside of the Champagne region of France it is not allowed to be called champagne. It is sparkling wine. There was a time that the choices were not very stellar. Astis from Italy were thought of as sickly sweet, not anymore. The other choices were not thought of with much more enthusiasm, especially domestic choices fromt the USA. This really is amusing as Roederer -the producer of one of my all time favourites, Crystal - heads and tail above that Dom Perignon stuff in my opinion, has had a California version for decades. I will leave the rant/article on my Crystal vs. Dom for another time. California is not the only producer of fine “Sparkles”, as a very witty lady calls them. You can find outstanding examples from New Mexico, yes the high desert, to the Finger Lakes of New York. The best part is they can be a fraction of the cost of a vintage bottle of Europe’s finest. All of my choices are made in the traditional Me
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