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Sparkling Wine

FOOD
December 29, 2004 | S. Irene Virbila
Previsionistes (that's what my Paris friend Luis calls those who anticipate the future) should have a few bottles of bubbly already tucked away -- for the new year, or any other suitable occasion. Those who do not, which is quite possibly most of us, should go shopping. Now. Don't wait for New Year's Eve when wine clerks' patience is running short and stocks are depleted. Here are a few to hunt down to ring in the new year or keep on hand for that unforeseen something to celebrate.
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OPINION
June 14, 2012
Re "Would rail project foul the air?," June 11 Where did America go? Where is the drive to build much needed infrastructure that creates jobs? It worked after the Great Depression. Regarding California's bullet train, you can continue to look for reasons not to build it, but that's not what made this country great. Once upon a time, California would not have thought twice about moving this project forward. Now you can't swing a dead cat without hitting someone who is trying to stall it. Yes, the environment will be affected slightly while the system is built.
FOOD
December 30, 2009
On the off chance that more revelers than previously announced show up on your doorstep New Year's Eve, now is the time to lay in some inexpensive sparkling wine. And if you don't use it all, there will be plenty of occasions later in the year. Barcelona loves its Cava, the sparkling wine made in Sant' Sadurni south of the city. Though you could drink wonderful, sophisticated Cavas at Barcelona wine bars, until recently, much of those imported to this country were the cheaper, very rustic bubblies -- serviceable in a pinch, but nothing you'd go out of your way to drink.
MAGAZINE
November 27, 1988 | ROBERT LAWRENCE BALZER
WHEN IT COMES to wine making, Mendocino County's fine reputation continues to expand. John Parducci's stalwart pioneering of quality wine; the Fetzers; the newcomer, Jepson Vineyards; plus a few small wineries such as Husch, Navarro, Lazy Creek, Handley Cellars, Christine Woods and Greenwood Ridge all are contributing to the growing reputation of Mendocino County and the Anderson Valley in premier wine-making circles.
FOOD
December 27, 1990 | DAN BERGER, TIMES WINE WRITER
New Year's Eve almost always means headaches the next morning. But it is possible to imbibe without the consequences. Now that the state of California considers you legally drunk with a .08% blood alcohol level, it's prudent to consider some of the following suggestions. --Nonalcoholic Beer: The technology to make these is improving and now a number of excellent ones exist. My favorites are Firestone from Santa Barbara and Clausthaler from Germany.
FOOD
August 2, 1990 | DAN BERGER, TIMES WINE WRITER
Wine is a great stimulus of conversation, which is why I like being told I'm wrong about a wine. The discussion nearly always leads to better understanding--for one or the other of us. The fact is, you can't be wrong about what you like. If you like sweet red wine from Macedonia, fine--enjoy. It's not my cup of tea, but I'm not going to tell you you're wrong to like it.
FOOD
December 15, 1988 | DAN BERGER, Times Wine Writer
Time was, when an American President dined with a foreign head of state, the wine they toasted each other with would be Champagne from France. French Champagne is known worldwide as an exceptional beverage, not to mention good for smashing against bows of new boats, celebrating graduations or even cementing East-West agreements. But things change.
NEWS
January 9, 2013 | By Betty Hallock
Plans to serve California bubbly (listed on the menu as "Champagne"), rather than real French Champagne, at President Obama's inauguration banquet later this month are putting a crimp in Franco-American relations, says Money & Co. blog. On the menu is "Korbel Natural, Special Inaugural Cuvee Champagne, California," which will accompany an apple tart for dessert, according to a news release from the inauguration committee. But a Washington, D.C. , lobby for France's Champagne industry says Champagne comes only from the region of Champagne, France, and bubbly from elsewhere should be referred to as "sparkling wine.
BUSINESS
December 12, 1998 | MARTHA GROVE, TIMES STAFF WRITER
For years now, the nation's consumption of sparkling wines has been flatter than a bad Brut. But next year, it is a foregone conclusion that legions of novices who have never tasted sparkling wine--along with millions of champagne sophisticates--will pop for bottles of bubbly to ring in 2000. Knowing this, or at least yearning for it, every sparkling wine maker worth her spit bucket is uncorking something special for the millennial countdown.
FOOD
December 22, 1991 | DAN BERGER, TIMES WINE WRITER
It's the bubbly season. Almost half of all sparkling wine sold in the United States is sold in the final three months of the year. In a recession, however, quality sparkling wine is a luxury few can afford. The best, meaning French Champagne, is terribly expensive, in part because of the weak U.S. dollar. Can you celebrate with $6 sparkling wine instead of Champagne? The Los Angeles Times tasting panel tried to determine that by blind tasting a range of sparkling wines designated "brut."
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