“Clean, crisp, fresh and delicious, this hits all the right notes
for this taster when it comes to sparkling wine…”

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I’m a bubble head. I have been for a long time. I got a taste for the stuff back in my early 20s, when I was singing a lot of rock and roll, which can be hard on the voice. The word among some of my fellow singers back then was that, when getting hoarse, Champagne will numb the vocal chords and get you through a performance. That claim could have been BS, but I used it to get through a few gigs, sometimes with real Champagne, from the French region it’s named after, and more often with cheaper knockoffs from places like California and New York.

Sparkling wine has come a long way since then, with variations on the Champagne theme being made in a wide variety of regions around the world. Pretty much everybody knows Prosecco these days; you can buy it cheap at Trader Joe’s, or you can buy it for $40 or more at the chichi joints. Most of the better Prosecco runs in the $15-20 range, but the one I keep coming back to again and again costs 11 bucks at our friendly neighborhood Costco.
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