Emily Molinari, the former beverage director at Eataly in New York City, who’s developing a new restaurant, shares sparkling alternatives to champagne for New Year’s Eve.
The Details: “Pét-nats, as they’re called for short, are fermented using an ancestral method that renders bubbles with a fizzy, mousse-like quality. They’re also lower in alcohol. For funkier flavors, try a cloudy, unfiltered bottle.”
Cheers with: Marie Thibault La Roue Qui Tourne Rosé, $23
The Details: “Lambrusco is a cornerstone of Italian food and wine, and can stand up to meats and cheeses. While there are sticky-sweet versions, there are also bone-dry red ones with earthy undertones, and fresh rosés with a tangy tartness.”
Cheers with: Cleto Chiarli Vecchia Modena Lambrusco di Sorbara, $15
The Details: “Wine made in this style is the driest version of sparkling wine. It differs from the usual champagne method in that no sugar is added after the second fermentation. It’s a crowd-pleaser that goes great with shellfish.”
Cheers with: Ca’ del Bosco Franciacorta Dosage Zéro Millesimato 2012, $60
The Details: “Proseccos, which are made with glera grapes, can be heavily floral. My absolute favorite to use for mimosas or Aperol spritzes.”
Cheers with: Villa Sandi Il Fresco Prosecco NV, $12
The Details: “Crémant refers to French sparkling wines that are made in the style of champagne outside of the region. They’re also typically cheaper. In nearby Alsace, you can find them made with Germanic grapes, like aromatic Riesling.”
Cheers with: Domaine Mittnacht Frères Crémant d’Alsace, $24
A version of this article appears in the holiday issue, on newsstands now. Learn more about holiday entertaining here.