Arrive Magazine - November-December, 2006

California sparklers typically use the same grapes as their French cousins in Champagne, though they do vary considerably in color and body.

But one needn’t fly as far as California or Europe to find sparkling-wine producers. In the Northeast, look no farther than the Finge r Lakes region in upstate New York, where the wineries Knapp, Hosmer and Lucas Vineyards produce fine sparklers as well. Finally, appropriate glassware is a must. Champagne and the like should be served in a flute or tulip glass to maintain its bubbles and integrity. To keep from getting the holiday blues, inject a little chambord (a raspberry liqueur) into your wine for both color and character. Leftover bubbly can be preserved in the fridge for a day or two with a Champagne stopper. And speaking of the next day, add a little to your O.J. in the morning for the perfect “French toast.” —Ken Cutler

Italy’s answer to the sparkling wine, proseccos are a fruity option when choosing a bottle of bubbly.

A Sparkling Glossary

Familiarize yourself with a few of the terms associated with the production of champagne. That way, when you present your gift, you’ll have a few bons mots to add.