Festive American fizzes to try for the holidays.

Festive American fizzes to try for the holidays.
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5 American sparkling wines to try for the holidays

US winemakers are working with their own terroir to create singular and exciting sparkling wines.

Nearly every winemaking region in the world—if not all—produces sparkling wine, and in the U.S., winemakers pull inspiration from around the globe for their bubbly, while working with their own terroir to create singular and exciting sparkling wines.

Here are 5 festive American fizzes to try for the holidays.

Schramsberg, Blanc de Blancs, North Coast, California

Schramsberg, with its focus on traditional method sparkling wine (as it's done in Champagne), has been one of America’s leading sparkling wine houses since its inception in 1965. The Blanc de Blancs, made from 100 percent Chardonnay, is the first wine the house ever produced and today remains a flagship for the estate. The base wine is fermented in a mix of barrel and stainless steel, then aged on the lees for two years before disgorgement, which brings a toasty quality to the fresh citrus fruit character of this beautifully textured wine.

Dr. Konstantin Frank, Blanc de Blanc, Finger Lakes, New York

Ukrainian emigrant Dr. Konstantin Frank was a leader when it came to planting vinifera in New York’s Finger Lakes, and the family continues this tradition of firsts with their sparkling wines. In 1985, they were the first to create a Methode Champenoise sparkling wine from vinifera in the region. The Blanc de Blanc, made from 100 percent Chardonnay from their estate vineyard planted specifically for sparkling wine production, spends 36 months on the lees. The result is a Champagne-inspired sparkling wine with notes of brioche and lemon, as well as fine, mousse-y bubbles.

Soter Vineyards, Mineral Springs Brut Rosé, Yamhill-Carlton, Oregon

Tony Soter’s background focused on Cabernet—he was one of Napa’s most sought-after consultants, with clients such as Araujo, Spottswoode, and Dalla Valle on his roster—but in 1997, he and his late wife Michelle founded Soter Vineyards in Oregon’s Willamette Valley. Farming mindfully was always part of their ethos and in 2016 the estate became certified biodynamic by Demeter USA. The passion for, and knowledge of Pinot Noir and Chardonnay takes a sparkling turn with this traditional method bubbly. A Pinot-dominant cuvée, the base wine is fermented in barrel, then aged for an additional 8 months before bottling, which adds a round and robust texture to the wine. It is then aged on the lees for 3 years before disgorgement. The result is an elegant and complex sparkling rosé that shines with strawberry and red fruit notes, plus notes of toast and cream.

Obsidian Wine Co., Pezsgö Sparkling Pinot Noir, Carneros, California

Pezsgö, Hungary’s term for sparkling wine, nods to the Hungarian heritage of Obsidan’s co-founders. Fruit comes from their estate vineyard in the cooler-climate AVA (American Viticultural Area) of Los Carneros, which helps retain the acidity in grapes needed for sparkling wine production. When considering what style of sparkling wine to produce, the team opted for something they would want to drink every day — fun, fresh, and quaffable. Pétillant Naturel, or pet-nat, as it’s commonly called, fits the bill. Primary fermentation is stopped early, and the juice is then bottled. Once in the glass vessel, the wine finishes fermenting, which creates bubbles. There is no fining, filtering, or disgorgement of the lees, but this wine is still clean and bursting with lively fruit aromas and flavors. A percentage of proceeds from sales of this wine will go to organizations helping to support Ukrainian refugees.

Evening Land Vineyards, Seven Springs Pétillant Pinot Noir, Oregon

Pet-nats are becoming a regular part of America’s sparkling wine lexicon. And why not? Easygoing, texturally fun, and versatile enough to be sipped on its own or paired with food, there is a reason why this method of winemaking is catching on Stateside. Evening Land is a new-ish estate from famed sommelier Rajat Parr and winemaker Sashi Moorman. After gaining acclaim for their Chardonnay and Pinot Noir from their estates in California’s Central Coast (Domaine de la Côte and Sandhi) the duo took over the Seven Springs vineyard in Oregon and formed Evening Land Vineyards. Again, Burgundian varieties remain a focus. For the pet-nat, biodynamically farmed Pinot Noir is picked early so fruit contains great acidity, then primary fermentation is stopped early. After bottling, a second fermentation occurs, resulting in a wine with fun, fizzy bubbles, red berry fruits, and a striking minerality for a savory touch. 

Shana Clarke
Shana Clarke
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