SEEING RED
A little extra fizz is a big palate pleaser.
Once relegated to the back of the bodega, sparkling red wine was a second-class beverage reserved for first-time toasts and youthful adventures. Thanks to sophisticated offerings and a growing demand, red bubbly has grown up and is making its way onto wine lists in restaurants across the U.S. The cold, fresh fruitiness of sparkling red delights white-wine lovers, while its deep color and pleasing tannins entice those who prefer red. These bubblies are ready to drink — no need for cellaring.
2006 Medici Ermete
Solo Reggiano
This single-vineyard lambrusco has a deep ruby color and a nose of dark berries. Its sound tannins, earthy notes, and long, dry finish make it a fitting companion to savory dishes.
Solo Reggiano
This single-vineyard lambrusco has a deep ruby color and a nose of dark berries. Its sound tannins, earthy notes, and long, dry finish make it a fitting companion to savory dishes.
2006 Rumball SB17
Sparkling Shiraz
This elegant and esoteric wine from Australia is much less sweet than most fizzy reds. It stands up well to turkey and other poultry, not to mention the strongest of cheeses and the tartest of cranberry sauces.
Sparkling Shiraz
This elegant and esoteric wine from Australia is much less sweet than most fizzy reds. It stands up well to turkey and other poultry, not to mention the strongest of cheeses and the tartest of cranberry sauces.
2006 Bruno Verdi
Sangue di Giuda
This fresh, fruity Italian frizzante from the Oltrepò Pavese region of Lombardy is full bodied yet refreshing, thanks to its spicy notes. The wine’s moderate sweetness and low alcohol content make indulging even more appealing.
Sangue di Giuda
This fresh, fruity Italian frizzante from the Oltrepò Pavese region of Lombardy is full bodied yet refreshing, thanks to its spicy notes. The wine’s moderate sweetness and low alcohol content make indulging even more appealing.
— Chantal Martineau
