Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116EvEryday SommEliEr A p r i l 2 0 1 7 5 7 T here’s something inherently cele- bratory about sparkling wines. With summer on the horizon, it’s the per- fect time to pop the cork of something bub- bly. Not all bubbles are created equal, so these stellar sparklers will help you from taking a wrong turn in the fizz department: Pale pink in color with a pleasing effer- vescence, the 90+ Cellars Sparkling Rosé delivers an elegantly fruity flavor with notes of strawberries, passion fruit, and rose pet- als. Made from Pinot Noir grapes harvest- ed from vineyards in the regions of Trenti- no and Alto Adige in northern Italy, this is a traditional sparkling rosé for those who pre- fer a dry taste profile. This wine is perfect as an aperitif with smoked salmon and crème fraîche blinis or served at a boozy brunch. Scharffenberger Brut Excellence orig- inates from the heart of California’s An- derson Valley, just a few miles from the coastal influences of the Pacific Ocean. The wine benefits from a blend of approximate- ly 60-percent Chardonnay and 40-percent Pinot Noir. The full malolactic style adds a vanilla cream character, producing a round and full-bodied wine that finishes with wonderful crisp acidity. I would particu- larly recommend a glass of this New World sparkling wine paired with triple crème style cheeses. Cavicchioli Prosecco is made from 100-percent Glera grapes grown in Treviso in northern Italy. The Cavicchioli is an ex- cellent example of a classic Prosecco–bright and balanced with aromas of white peach and flowers, and just a hint of sweetness coming through on the finish. A stunning accompaniment to a classic melon and Pro- sciutto di Parma appetizer. “All Champagnes are sparkling wines, but not all sparkling wines are Cham- pagne.” And when it comes to bub- bles, Champagne is king. The grapes are grown, fermented, and bottled in the fa- mous French region, giving the wine its lofty pedigree. The Veuve Clicquot Yel- low Label Brut has been the symbol of the House since 1772. Pinot Noir grapes pro- vide the core structure and Pinot Meunier rounds out the blend, while the addition of Chardonnay creates the elegance and finesse that this iconic bottle is known for worldwide. Some of my favorite foods to pair with Champagne are oysters and buttered popcorn. Yes, moviegoers, you heard me–popcorn! n RalphHersomisasommelierandtheCategoryManagerof wine,beer,andspiritsforHannafordSupermarkets.Hewas formerlytheCellarmasteratWindowsOnTheWorldand winedirectorofLeCirque2000inNYC. Adobe stock Effervescence By Ralph heRsom sparkle like your life depends on it.