Sparkle like diamonds

Anticipating New Year’s Eve, I’ve been looking for some different choices than the usual champagne. I asked Jonathon Klonecke, the wine director for L Wine Lounge and Urban Kitchen, what he recommends for sparkling wines.

“Roger Pouillon Rose Brut 1er Cru NV: A small grower, or récoltant-manipulants, is the David to the Goliath of large brands that dominate champagne. This rosé is made from 100 percent pinot noir. Typically, still wine is added to rosé, giving it that lovely pinkish hue. Here the juice macerates on the skins overnight, giving it an expressive nose of dried cranberry and orange peel nuance. This has enough weight to stand up to a main course.

“Château de Lavernette Crémant de Bourgogne NV: A nice champagne alternative is this sparkling chardonnay from Burgundy. From a single vineyard on the border of Pouilly-Fuissé, I like its energetic mousse and brisk apple and bright lime notes. Serve as an apéritif or with rich triple-crème brie.”