Salty meat, crunchy crackers and surprising sparklers (some grüner, anyone?) will turn your weekend picnic into a highlight of the summer. Here are some tips from ten years of our tastings—narrowed down from some 1,330 bubblies (leaving aside an equal number of Champagnes) to a list of 25 consistently delicious sparklers, including these eight to clean up after salumi, speck and other cured meats. All come at prices reasonable enough to make them anyday drinking. Crush a bottle with your favorite charcuterie this summer.
BERRY-SCENTED SPARKLING MONASTRELL FOR CHORIZO
- Mirgin Gran Reserva $26
- Cava Brut Nature Gran Reserva Laietá $36
Imported from Spain by Avant-Garde Wine & Spirits, NY
SOFT, PEAR-SCENTED PROSECCO FOR SMOKED DUCK
- Valdobbiadene Prosecco Superiore Crede Brut $24
- Valdobbiadene Prosecco Jeio Brut $18
Imported from Italy by Wilson Daniels, St. Helena, CA
BRIGHT, NERVY NEW YORK STATE SPARKLERS FOR PORK RILLETTES
- Finger Lakes Blanc de Noirs $35
- Finger Lakes Brut $25
Dr. Konstantin Frank Winery, Hammondsport, NY
EARTHY, FOG-DRIVEN GREEN VALLEY BUBBLY FOR COUNTRY HAM ON BUTTERED BISCUITS
- Green Valley of Russian River Valley Classic Vintage Brut $45
- Green Valley of Russian River Valley Russian Cuvée $45
Iron Horse Vineyards, Sebastopol, CA
RICH, CIDERY SLOVENIAN SPARKLING FOR SLICED SPECK
MEDICI ERMETE
PLUMMY LAMBRUSCO FRIZZANTE FOR SPICY ’NDUJA
- Lambrusco Reggiano Concerto $25
- Lambrusco Reggiano Quercioli Secco $13
Imported from Italy by Kobrand, Purchase, NY
ROLET
PALE, EARTHY JURA CRÉMANT FOR CHICKEN-LIVER PÂTÉ
SZIGETI
HERBAL PINOT-NOIR–BASED BUBBLES FOR LIVERWURST
- Burgenland Pinot Noir Brut Rosé $25
- Burgenland Gustav Klimt Brut Blanc de Blancs $25
Imported from Austria by Craft + Estate/ Winebow Imports, NY
Our Crushable Sparklers brands outperformed the competition for affordability and quality in the past 10 years of our tastings. After our editors made their selections, we offered wineries the opportunity to promote their recognition with a bottle image and link to their site.
This story appears in the print issue of August 2020.
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