Every now and then I want a sparkling wine with a meal. Given that yesterday was our thirty-seventh anniversary, a sparkling wine seemed appropriate. Thornton Winery’s Brut Reserve 1999 California Champagne was a blend of Chardonnay, Pinot Blanc and Pinot Noir. The result was an aroma and taste of apple and pear. The wine was dry and palate cleansing with citrus nuances. Tiny bubbles remained in the flute for a long time. The bottle, autographed by Don Reha, the winemaker made our celebration special as we recounted our visit to Thornton Winery.

I was careful when opening the bottle. Although using a sword is quite an entertaining way to open a bottle, when it comes to a sparkling wine, I remember a lesson taught at Schramsburg. “The more you hear, the less flavor you’ll have,” resonated in my mind. Holding the bottle still, I slowly twisted the enclosure and only a small hiss was heard. The aroma and taste were quite noticeable as this method certainly preserves them. The sparkling wine paired nicely with our chicken wrapped in bacon with mashed potatoes. Actually, I enjoy a sparkling wine with any meal. I like a brut since it is so food friendly and is a good choice for lunch and dinner. I’ve had some California sparkling Muscats that could replace orange juice for breakfast and you don’t need to make a mimosa.