by Josh Hebert

During the holidays, it’s easy to find an excuse to celebrate.  Personally, I like to crack open a bottle of sparkling wine anytime I am in the mood. I am here to tell you that it is OK to drink a sparkler outside of a celebration. It is wine, BTW. Measuring by the sales at POSH, though, it’s fair to say most people still think of them as a holiday indulgence. So, I thought this would be a good season to address these special wines.

First, some basics. The primary difference between many sparkling wines and Champagne is where they originate (e.g. Champagne comes from the Champagne region of France). There are many methods for making a still wine sparkle. Method champenoise is the term for the classic method invented by Dom Perignon. Go figure, a Benedictine monk made an innovation in alcohol. 🙂 

I will say that method champenoise does make a more complex wine. So, if you are into getting a real nice bottle, then go with the real deal from France or from Domaine Chandon in California – the California arm of the famed French parent company Moet & Chandon. It is up to you, but Domaine Chandon makes a nice Blanc de Noir made from the red grapes Pinot Noir and Petite Meunier for about $16. 

The big prestige houses, such as Krug, Salon and Bollinger continue to hold their high prices, so look to the lesser known producers such as Piper Heidsieck, Duval Leroy and other smaller producers in Champagne for values.  Prices that once reached $50-$60 to start a few years ago, are now back down to $35, so it is still a bit of a splurge, but not bad for the quality.

Now for the sparklers most of us will drink. You know, the ones that comes half full of orange juice with holiday breakfast!  For your mimosa, you have 3 options: sweet, dry, or bland. If you want a mimosa to taste like OJ, try something bland like Asti Spumante from Italy… hello headache! If you like your mimosas dry like I do, go with a Cava from Spain like Casteller Cava from Penedes. This is a tasty option for people who drink their mimosa OJ free. Now, if you like ‘em fun and bubbly, try the Italian Prosecco. Most are at least a touch on the sweet side and not expensive. This will liven up any mimosa. Try Trevisiol. It is about $10 and easy to find.  

Whichever you choose, remember to stop and enjoy. These great wines will add sparkle to any day and make it a holiday.

Happy Holidays,



To Shop for Sparklers Online Click Here: Champagne and Sparkling wines


About Joshua Hebert

To make an online reservation at POSH click here: Online Reservations

Chef Joshua Hebert is Executive Chef at POSH Restaurant in Scottsdale, Arizona. He is the winner of this years C-CAP Heavy Medal Culinary Competition and a Sommelier. He is nearly a native of Scottsdale.  He began his career at Tarbell’s in Phoenix and spent his 20’s in San Francisco and Tokyo. He returned to head the kitchen at Tarbell’s, North and Dual, before making POSH his obsession.  Joshua is married, has no kids, but an awfully cute pound puppy named Kassy.