I tend to struggle a bit with California Wines. Once in a while I find gems but with the glut of over-ripened fruit bombs and oaky Chardonnays out there I often veer away from Golden State. Though California grows numerous amounts of grape varietals I like to stay within the classics. To me, classic California wines are Cabernet Sauvignon and Zinfandel. Say what you will about Chardonnay but I think that two grapes produce beautiful, unique and evocative wines.

What many people don’t know is that Prosecco has sub-regions that are producing some excellent high end wines whose complexity rival some of the best Champagnes in their refinement and complexity. Unlike the Champagne Method where the base wine goes through second fermentation in bottle, the Italian method of making Prosecco uses autoclaves which are large sealed pressure tanks where the wine goes through its second fermentation. This preserves the fresh and fruity flavors of the Prosecco Grape that make this such a refreshing wine.

One of my most cherished memories was buying a bottle of Laurent-Perrier Rosé Champagne from a pastry store off the Champs-Elysées and drinking it, sans flute, underneath La Tour Eiffel as it twinkled. Something about the delicate bubbles and aromatic richness of Pinot Noir made it one of those wine memories that you will never forget. I was hooked on Rosé Champagne and have gone out of my way to make it an indulgence that I can’t live without.