Skagit Food Co-op blog:

CV, the wine guy

Add a Little Sparkle to Your Holidays

Sparkling wines aren’t just for the holidays and they’re not just for parties, but that’s why we love them so much this time of the year. Truth is, bubbles are wonderful beverage anytime because they’re a food-oriented wine. The acidity wakes up your taste buds and prepares your mouth to better enjoy each bite of food. Not to mention, sparkling wines add a little fizz and fun to cocktail recipes, like the holiday-brunch favorite Bellini.

Below you’ll find two of the Co-op’s most coveted bubblers to pour now and well into the New Year.

Gruet Brut Rosé
Producer: Gruet Winery
Varietal: 100% Pinot Noir
Region: New Mexico
Price: $16.99

Don’t call it a champagne! Only because it’s not from Champagne. It’s an American bubbly grown in the desert regions of New Mexico. And don’t let the pink fool you; it’s got a tiny touch of sweetness that’s not too sweet. With full-body and delightful acidity, this sparkler starts with floral and berry aromas and flavors of cherry, raspberry, and wild strawberry.

Gruet Winery is family-owned and -operated and specializes in Methode Champenoise sparkling wines, and dabbles in stills, and is a favorite of some of the nation’s top sommeliers.  

Montelliana Prosecco
Producer: Cantina Montelliana
Varietal: 100% Glera
Region: Hills of Treviso Province, Veneto, Italy
Price: $9.99

The Montelliana Prosecco is the Co-op’s #1 selling Prosecco, for good reason. It’s extra dry, meaning it’s actually a little bit sweet, and its fruity bouquet of flavor pairs exquisitely with holiday appetizers and meals.

We mentioned Bellinis earlier, and Prosecco was made for Bellinis, especially this one. At this price, you’ll want to host Bellini breakfast, brunch, and dinners from now until the end of time. Here’s a quick history of the Bellini straight from The Wine Bible: “Italy’s legendary summertime cocktail, the Bellini is a combination of icy cold sparkling prosecco and fresh white peach juice. The drink was invented in the 1930s at Harry’s Bar in Venice, which employed one man each summer—when peaches were ripe—to do nothing but cut and pit small, fragile Italian white peaches (never the yellow variety) and then squeeze them by hand to extract the juice. Today, many Bellinins are made with frozen white peach juice exported from France and any sort of sparkling wine, but in the Veneto, every Bellini is the real thing.” And we’d like to add, that it’s not just for summer sipping—the holidays are a wonderful time to tip back this lively cocktail.

By: CV, The Wine Guy

CV, The Wine GuyCV is our resident wine guy and our newest cheese specialist. And he’s here to give you generous, succinct, friendly advice on wines (and cheese). CV is quick to say that he’s not a wine “expert” — he’s not the person to go to for fancy terminology — but he does know wine, and approaches it with robust energy and a desire to match wine with people, food, and experiences.