Fantinel was founded in 1969 by well known and admired hotelier and restaurateur Mario Fantinel, who was driven to produce wines that would defy the expectations of his tasteful clientele. In 1973 Mario’s sons acquired some of the finest vineyards in Collio, Grave, and Colli Orientali as well as opening a wine bar in San Daniele del Friuli. At the turn of the millennium, the third generation of the family – Lara, Manuela, Stefano, Marco, Marielena, and Paolo – embarked on further expansion, and today a wide array of Fantinel products are enjoyed around the world. Following his 2007 appointment as the Ambassador for the inter-governmental agency aimed at aiding developing countries, Marco Fantinel embraced the campaign for Algae Spirulina that can help in the battle against world malnutrition

Some sparkling wines are just meant to be delicious and fun, no contemplation required.  This wine, made from 87% Pinot Nero and 13% Chardonnay is an excellent example.  Drink it cold, drink it with anything, drink more.  Drink it NOW.

In the northeast corner of Australia’s southern island state is a wine region so perfect for creating sparkling wine that it has captured the interest of world-renowned Champagne houses such as Louis Roederer of Reims, France, who believed that the climate of the area was ideal for the production of finely structured méthode champenoise and helped establish the vineyard that would become Jansz Tasmania. The Hill Smith family shared the belief and purchased the vineyard from Pipers Brook in 1998.

With a climate very close to that of Champagne, this region is known simply as ‘Sparkling Tasmania’. The Jansz vineyards lie in the Tamar Valley at the heart of Tasmania’s Pipers River region – the very centre of ‘Sparkling Tasmania’

With a mantle of red basalt soils and a cool climate moderated by the proximity of Bass Strait, the Jansz Tasmania vineyards are ideal for allowing grapes to ripen slowly and develop the lingering acidity essential to produce a premium sparkling wine. Under the Hill Smith family guidance, Jansz Tasmania has evolved to become known as the benchmark Australian sparkling wine.

This wine, made from 60% Pinot Noir, 37% Chardonnay and 3% Pinot Meunier, sourced from select sparkling wine vineyards around the winery, is aged for 18-24 months on tirage.  The result is a beautiful bead with luscious, creamy flavors of soft red fruit and a surprisingly long, intense finish.  Try this with sashimi, Montana paddlefish caviar or a roast chicken.  Drink Now – 2012.

Alfred Gratien founded this estate in 1864 based on the philosophy that Champagne is not manufactured, it is created. His commitment to quality was reflected in his insistence on selecting only premium fruit, vinification exclusively in small oak casks, limited production, and consideration for the character and individuality of the vineyards. Following in his footsteps, Nicolas Jaeger, as the fourth generation, remains dedicated to his ancestor’s ideals and traditions. Under his watchful eye, only the very best cuvées of Chardonnay, Pinot Noir and Pinot Meunier spend a minimum of six months in 228 liter oak casks without malolactic fermentation, followed by at least three years in the bottle before release. This special care, coming from one of the few remaining handmade champagne houses in the world, defines Alfred Gratien as truly exceptional.

This blend of 45% Chardonnay, 12% Pinot Noir and 43% Pinot Meunier spends 6 months in 228 liter casks after blending, then a full 36 months months on its lees in the bottle after the second fermentation.  The Pinot Meunier adds power to the mineral elegance of the chardonnay.

This is Champagne for steak, or yukon river salmon, or a hearty cheese course.  It’s also great on its own.  Drink now – 2018 (this is one of those non-vintage cuvees that ages wonderfully).