American sparkling wines just keep getting better and better.
I have observed this happy trend over the last decade and attribute it to the new wine industry’s inventive spirit, its ambition to always be trying to now, finally, get it right. Of course there’s no “finally” when it comes to making wine, it’s always an ongoing process, it’s always a constant adaptation, always a struggle to coax the best possible wine from the terroir.
But it’s a struggle that in California and elsewhere is producing some very rewarding, ever-improving, wines.
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