Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Sommeliers, of course, spend a lot of their time thinking about which wine goes well with which food, or does not go well, or might go well if it weren’t Thursday, and so on. But if you ask a sommelier what wine he or she would like to drink right now, more often than not the answer is Champagne.
NV Zardetto Prosecco ($13) As with all Proseccos, the effervescence in this peach-scented, fruity, nonvintage (“NV”) sparkler comes from a second fermentation in pressurized stainless steel tanks (in the traditional Champagne method, the second fermentation happens in the bottle). It’s a cost-effective strategy, and one reason why Prosecco remains such a bargain in general.
More from Food & Wine:
Get all our best Thanksgiving advice
© 2011 American Express Publishing Corporation. All rights reserved.
From around the web