The Best Bubbles to Buy for New Year’s Eve

It’s that time of year to splurge on the bubbles, and the Champagne Taittinger Brut Millésimé 2012 is a fine way to do so ($97), from one of France’s most revered Champagne houses, where consistency and deliciousness are guaranteed. The Brut Millésimé is made only in vintages worthy of it, and this 50 percent chardonnay/50 percent pinot noir stunner is just that, a lively, lovely blast of citrus floated upon the finest of bubbles (it’s aged in bottle five years on its lees, growing in character and finesse). See taittinger.com.

Want to read the rest then do so at the Independent's site.

Sip This: Charles Heidsieck Brut 2005

If you don’t have a reason to celebrate, invent one so you can pop the cork on this elegant yet ridiculously pleasing champagne. From an acclaimed vintage, and just rounding into its form (if you are patient, wait), this 60 percent pinot noir/40 percent chardonnay blend caresses your olfactory buds with brioche and roasted nuts, and then lusciously leaves your mouth full of tart green apple, bright citrus zest, and more of the deep yeasty notes that brioche hinted at on the nose.

If you want to read the rest then do so at the Independent's site.

Sip This: Laurent-Perrier Cuvée Rosé

Laurent-Perrier Cuvée Rosé If you like your champagne celebratory, it’s hard to beat this bottle. Gorgeous packaging? Check: an elegant box reveals the unique, rounded bottle. Lovely looking wine? Indeed, from its salmon color to its very persistent bubbles (at first pour they tornado in the flute spectacularly). Fine tasting? But of course, made from 100 percent pinot noir grapes, mostly grand crus. Think bright berry/cherry fruit that dances on the tongue and a silky finish.

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Monday-Night Magic at Les Marchands

On a Monday night not long ago, while the rest of the world was engrossed in the college football championship, I was instead considering, with a handful of wise others, the glories of champagne and soul food. We were inside the Funk Zone’s Les Marchands, and could not have cared less about the end zone, for we were, enjoying — and that’s perhaps too mild a word — tastes of three exquisite bubblies alongside fried chicken, collards, and French fries from Foodie Award–winning chef Weston Richards of Spare Parts fame. This was just one entry in Les Marchands’s Monday Night Flight series, a weekly adventure in wining and dining.

Want to read the rest then do so at the Indy's site.