Champagne is the natural choice for celebrating the turning of another year. But after all the festivities of Christmas and the general social extravaganza that is December, you might have had your fill by the time the 31st comes around.
So what is the answer if you still want to revel in the evening with drink in hand? Don’t fret. Master of Wine and artist Sarah Heller is here to share her expertise and help you get creative with some incredible champagne alternatives for this year’s celebrations.
For the Hedonist: Majolini Brut NV
“Preparing for a long night? The bubbles and generous, ripe and toasty profile of this sparkling wine make this taste like a ‘special occasion’ beverage – and it’s the perfect alternative for those who find champagne too sharp or ‘sour’.
It comes from Franciacorta, an area an hour east of Milan, which produces wines that have more richness and fruitiness while having less sugar – and goes beautifully with food with toasty, umami-rich flavours (gougères would be amazing).
It’s the kind of wine that will definitely make your guests feel spoilt but won’t break the budget regardless of how many bottles you indulge in.”
For the One Who’s Had It All: Enoteca Gramona Brut Nature 1999
“Looking for something extra exclusive? Only 128 bottles of this cava were made, making this an excellent opportunity to try something unique.
Gramona is an exceptional producer of long-aged traditional method sparkling wine in Penedès, northeastern Spain. This is made from biodynamically farmed native Xarel·lo grapes with some Macabeo and aged for an incredible 18 years on the lees. It is exotic with incense, confectionary and medicinal herb notes and a subtle oceanic character.
It's highly unusual, even in Champagne, to enjoy these extra long-aged cuvées; this brings the same sense of celebration but from a unique terroir and grape variety. And nothing will make guests feel more special than knowing you have chosen something so rare for them to try.”
For the Japanophile: Ohmine 2 Grains Yamada Nishiki
“It doesn’t have to be sparkling for a celebration. Sake has been thoroughly embraced by wine connoisseurs for its remarkable array of nuances and the beautiful culture around it, and makes for a wonderful alternative to champagne – particularly for anyone who finds the bubbles and acidity too aggressive.
This sake is from Yamaguchi Prefecture at the southwestern tip of Honshu Island. It is made by polishing, soaking and steaming the top-quality Yamada Nishiki rice then fermenting it from starch into sugar then alcohol in a single process, before pressing, straining and filtration. It’s elegantly floral, fruity and silky textured, and goes wonderfully with mild sashimi and delicate white seafood dishes.
And to top it off, its beautiful minimalist bottle comes sealed with a champagne cork, so you won’t miss out on the fun of a dramatic opening.”
For the “Tea-Totaler”: Saicho Sparkling Tea Jasmine
“It doesn’t need to be all about alcohol. And for those who don’t drink or want to moderate their consumption, this is a perfect champagne alternative, with bubbles, sugar/acid balance and delicate aromatics.
There’s a similar romance and complexity to wine in this sparkling green tea. Hailing from Fuding in Fujian province, it’s scented with jasmine blossoms and is prettily floral and aromatic with livening conifer notes. The tea cold brews for 24 hours before being gently sweetened, balanced with acidity and carbonated.
A little bit of extra energy at a party never hurt anybody – having a little tea with a brightening aromatic profile, fresh acidity and bubbles is wonderfully refreshing. It’s a lovely way to ring in the new year.”
For the Aperitivo Addict: Carpano Bianco, Tonic and Grapefruit
“I love tonic drinks and spritzes – and I recommend this because it has a lot of similar qualities to Champagne, is fairly low in alcohol, and has beautiful citrussy flavours. Carpano hails from Turin and the bianco is the distillery’s most aromatic vermouth, with citrus, tropical fruit and bitter almond notes, all augmented by the tonic and grapefruit.
This drink is wonderful for celebratory feasts, too: it pairs nicely with anything fatty (like crispy pork belly) as the bitterness helps to cut through, and its refreshing combination of acidity, a little sweetness and bitterness is perfect if you have eaten too much!”
So what is the answer if you still want to revel in the evening with drink in hand? Don’t fret. Master of Wine and artist Sarah Heller is here to share her expertise and help you get creative with some incredible champagne alternatives for this year’s celebrations.
For the Hedonist: Majolini Brut NV
“Preparing for a long night? The bubbles and generous, ripe and toasty profile of this sparkling wine make this taste like a ‘special occasion’ beverage – and it’s the perfect alternative for those who find champagne too sharp or ‘sour’.
It comes from Franciacorta, an area an hour east of Milan, which produces wines that have more richness and fruitiness while having less sugar – and goes beautifully with food with toasty, umami-rich flavours (gougères would be amazing).
It’s the kind of wine that will definitely make your guests feel spoilt but won’t break the budget regardless of how many bottles you indulge in.”
For the One Who’s Had It All: Enoteca Gramona Brut Nature 1999
“Looking for something extra exclusive? Only 128 bottles of this cava were made, making this an excellent opportunity to try something unique.
Gramona is an exceptional producer of long-aged traditional method sparkling wine in Penedès, northeastern Spain. This is made from biodynamically farmed native Xarel·lo grapes with some Macabeo and aged for an incredible 18 years on the lees. It is exotic with incense, confectionary and medicinal herb notes and a subtle oceanic character.
It's highly unusual, even in Champagne, to enjoy these extra long-aged cuvées; this brings the same sense of celebration but from a unique terroir and grape variety. And nothing will make guests feel more special than knowing you have chosen something so rare for them to try.”
For the Japanophile: Ohmine 2 Grains Yamada Nishiki
“It doesn’t have to be sparkling for a celebration. Sake has been thoroughly embraced by wine connoisseurs for its remarkable array of nuances and the beautiful culture around it, and makes for a wonderful alternative to champagne – particularly for anyone who finds the bubbles and acidity too aggressive.
This sake is from Yamaguchi Prefecture at the southwestern tip of Honshu Island. It is made by polishing, soaking and steaming the top-quality Yamada Nishiki rice then fermenting it from starch into sugar then alcohol in a single process, before pressing, straining and filtration. It’s elegantly floral, fruity and silky textured, and goes wonderfully with mild sashimi and delicate white seafood dishes.
And to top it off, its beautiful minimalist bottle comes sealed with a champagne cork, so you won’t miss out on the fun of a dramatic opening.”
For the “Tea-Totaler”: Saicho Sparkling Tea Jasmine
“It doesn’t need to be all about alcohol. And for those who don’t drink or want to moderate their consumption, this is a perfect champagne alternative, with bubbles, sugar/acid balance and delicate aromatics.
There’s a similar romance and complexity to wine in this sparkling green tea. Hailing from Fuding in Fujian province, it’s scented with jasmine blossoms and is prettily floral and aromatic with livening conifer notes. The tea cold brews for 24 hours before being gently sweetened, balanced with acidity and carbonated.
A little bit of extra energy at a party never hurt anybody – having a little tea with a brightening aromatic profile, fresh acidity and bubbles is wonderfully refreshing. It’s a lovely way to ring in the new year.”
For the Aperitivo Addict: Carpano Bianco, Tonic and Grapefruit
“I love tonic drinks and spritzes – and I recommend this because it has a lot of similar qualities to Champagne, is fairly low in alcohol, and has beautiful citrussy flavours. Carpano hails from Turin and the bianco is the distillery’s most aromatic vermouth, with citrus, tropical fruit and bitter almond notes, all augmented by the tonic and grapefruit.
This drink is wonderful for celebratory feasts, too: it pairs nicely with anything fatty (like crispy pork belly) as the bitterness helps to cut through, and its refreshing combination of acidity, a little sweetness and bitterness is perfect if you have eaten too much!”