4th Edition The pocket edition of Tom Stevenson’s newest guide to champagne is not just a diminutive edition of its larger cousin, Christie’s World Encyclopedia of Champagne & Sparkling Wine, it is the newest, most up-to-date work, with a less assuming and mobile size by the author hailed as, “An authority acknowledged even by the Champenois.” His renown is matched only by his love of the stuff, which stamps each sentence with that distinctive Stevenson style: “The Titanic (more…)
4th Edition The pocket edition of Tom Stevenson’s newest guide to champagne is not just a diminutive edition of its larger cousin, Christie’s World Encyclopedia of Champagne & Sparkling Wine, it is the newest, most up-to-date work, with a less assuming and mobile size by the author hailed as, “An authority acknowledged even by the Champenois.” His renown is matched only by his love of the stuff, which stamps each sentence with that distinctive Stevenson style: “The Titanic (more…)
Domaine Carneros Brut Rose
Domaine Carneros Brut Rosé Cuveé de la Pompadour – Since 2005, all the wines from this Taittinger-owned house in Napa have been made from organically grown grapes; the estate’s vineyards were certified organic in 2008. Winemaker and CEO Eileen Crane says the vines just seem more vigorous, it’s better for the workers and the wines taste even better. The Brut Rosé is completely dry, but has wonderful strawberry and plum flavors thanks to the predominance of pinot noir. It’s $25 to $30 a bottle.
Sangria makes a perfect way to celebrate, especially when it’s one like this with fresh berries and the Italian sparkling wine Brachetto or it’s made in the traditional Spanish-style.
Ruby Red Sangria
This fragrant sangria stars fresh summer raspberries, blueberries and strawberries with the sweet -tart red sparkling wine from Piedmont, Italy called Brachetto d’Acqui.The cognac and crème de cassis add an extra layer of depth and flavor.
16 raspberries
16 blueberries
16 strawberries
1 cup Landy cognac, chilled
1/2 cup crème de cassis
1/2 cup Homemade Sour Mix
1/4 cup orange juice
1 bottle Brachetto d’Acqui, chilled
8 slices orange
8 slices lemon
Add the berries to a cocktail shaker and muddle them to a juicy pulp. Transfer the muddled berries and juice to a pitcher. Add the cognac, crème de cassis, sour mix and orange juice. Stir well to combine. Just before serving, add the chilled Brachetto to the pitcher. Fill the serving glasses halfway with crushed ice. Add an orange slice and lemon slice to each glass, then fill with the sangria.
Makes 8 servings