For the longest time I thought that sparkling wine was a half-assed wine product. At the time my justification for this wasn’t totally unfounded: Sparkling wine is served in a wimpy glass and perceived only as a celebratory social lubricant. Nobody (that I knew) drank sparkling wine on a regular basis or paired it with food. It wasn’t until a friend of mine, working at K&L Wine Merchants, helped me see it differently. He told me to focus on the bubbles as part of the taste and texture. It took some getting used to, but after that I realized the importance of good bubbles.
Wine Folly – July 30th 2013