Skagit Food Co-op blog:

CV, the wine guy

Best Bubbly for the Holidays

Whether you’re looking to add a splash of bubbles to a Mimosa at a holiday brunch or looking for the perfect bottle to make your New Year’s Eve a little bubblier, the Co-op’s Wine Aisle has no shortage of delightful sparklers, and CV The Co-op’s Wine Guy has no shortage of ideas to help you celebrate. Last week, we featured a not-too-sweet Rosé and a Prosecco born for the Bellini. This week, we’ve got a superbly balanced Prosecco along with a creamy French sparkler from one of the most well-respected bubbles producers in all of Bordeaux.

Tiamo Prosecco NV
Producer: Tiamo
Varietal: 100% Glara
Region: Veneto, Italy
Price: $14.99

Finding an organic sparkling wine can be tough to do, but the Tiamo Prosecco is a luminous organic sparkling wine that plays up its Italian good cheer, making it a no-brainer for dinner or Mimosa-themed brunches this time of year. It’s crisp with fruity suggestions of apples and pears, an easy-to-drink bubbler that pairs well with lighter cuisine like fish, shellfish, and soft cheeses.

We also highly recommend the Tiamo Prosecco as a holiday aperitif.

Jean-Baptiste Audy Cremant de Bordeaux Brut
Producer: Jean-Louis Ballarin
Varietal: 70% Semillon, 30% Muscadelle
Region: Bordeaux, France
Price: $11.99

Hailing from one of the biggest and most reputable bubbles producers in Bordeaux, the Jean-Baptiste Audy Crémant de Bordeaux gets high marks in the great-French-taste-without-the-Champagne-price category. Made in the methode champenoise, the bubbles are fine with a persisting froth and long finish. It has lush, almost tropical white flower aromas, and the Muscadelle lends itself to hints of lime, all intertwined with notes of brioche.


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.