Champagne Collet ‘Brut Rosé’
Brilliant fuchsia in the glass, with a fine mousse (read: tight little bubbles). Mineral-driven, with tart red berry and brioche flavors. It’s crisp, lean, and lovely on it’s own, but can stand up to different flavors throughout a meal (Kelsey says, “Champagne for breakfast!”). Only 3000 cases made; if you want a fancy start to 2018, try it with cheese omelets on New Year’s Day.
Gratien & Meyer ‘Crémant de Loire Brut’
“I love crémants,” Kelsey says. “I love the value of a sparkling wine done in the Champagne style.” This bottle is a legitimate Champagne alternative, and it’s all about fresh, green, herbaceousness. It’s crisp and grassy, with a core of orchard fruit notes, a clean bubble, and a long, mineral finish. Kelsey suggests cheese plates as a pairing, or a winter salad with Bosc pear and lots of fresh chèvre.
Bodegas Naveran ‘2015 Vintage Brut Cava’
This is a weightier, earthier style of sparkling wine than its French brethren, owing to the old-school production methods and native grape varietals. It’s flavors are deep and rustic, with savory mushroom and roasted apricot notes. A wild, herbal note on the finish keeps things complex. Kelsey loves this with smoked fish and richer seafood dishes—especially seared scallops.
NV Jansz Premium Cuvée, Tasmania, Australia
“Super funky, super food-friendly,” says Kelsey. This sparkler is all about complexity, with ripe stone fruit and honeysuckle on the nose. The richest of the four wines in this pack, the palate opens up to more savory flavors, like baked orchard fruit and almond skins. Kelsey loves this wine with crudo and pickled peppers, but says the wine plays nicely with spicy foods, too! Don’t be afraid to try it with pad thai takeout.
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