By Jaclyn Einis
Whether the first moments of 2012 find you dancing under bright lights, hiding away at the beach or cozy at home, chances are there will be sparkles. Make a toast to your health and the environment by choosing something natural. The Natural Wine Company (211 N 11th Street, Brooklyn) has a range of sparking wine options, all made from organically grown grapes. Here are a few of their favorites:
- Jacques Lassaigne Blanc de Blanc Champagne ($52.99)
Natural Wine Co. says: The soils in Montgueux, are primarily limestone -- the perfect material for good Champagne. This one is lovely and complex with a hint of sherry and croissant on the nose, crisp minerality and a lingering finish.
- Gruet Blanc de Noir ($16.99)
Natural Wine Co. says: The Gruet family moved to New Mexico 25 years ago from the Champagne region in France, finding it an ideal climate to make sparkling wine. Their Gruet Brut shows lemon and lime tang, with a touch of creaminess. It's crisp, dry and one of the best sparkling wines made in America.
- Colle Moro Sparkling Pecorino ($12.99)
Natural Wine Co. says: If you're in the mood to try something different, Colle Moro Sparkling Pecorino is a lovely, gently sparkling wine from the Abruzzo region of Italy. Quite rich with white peach on the nose, the palate has some nutty, caramel notes but finishes dry with moderate acid and alcohol. An excellent alternative to Prosecco and a terrific value.
Over in Manhattan, Appellation Wine & Spirits
(156 Tenth Avenue, Manhattan) recommends this biodynamic treat:
- Domaine Vouette Et Sorbee Blanc d'Argile Brut 2008 ($97.99)
Appellation says: Esoteric, biodynamic Champagne from a boutique producer. With astonishingly pure aromas of licorice, toast and chalky minerality, this sparkler will be a supporting star at your next celebration.
... while Astor Wines and Spirits (399 Lafayette Street, Manhattan) offers up this affordable alternative:
- Cidre Bouché Brut Organic, Etienne Dupont - 2010 ($8.99 for half-bottle)
Astor says: Crisp and refreshing like cutting into a ripe green apple. The aromas blend fruit and flower and the sweetness is cut by a bright acidity that makes your mouth water.
Have you tried any of these wines? Or do you have another favorite for New Year's toasts? Let us know!
*Photo by Flickr user Anders Adermark.
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