"new years eve" news and stories

It wouldn't be a proper hello to 2011 without a glass of sparkling wine in your hand as the clock approaches midnight. But French Champagne can be pretty pricey.

We've got five bubblies to recommend, a mix of Cava, Prosecco, sparkling wine and sparkling Rosé, none of which cost more than $22 a bottle. Cheers!

Domaine Chandon Extra-Dry Riche, California ($22)
If you're not a fan of sweet sparkling wines then give this one a whirl. Touted as "extra-dry," we found that it actually was on the drier side. Floral aromas deepen into a palate with rich apricot notes before wrapping up in a finish accented by lemon.
Suggested pairings: Extremely versatile, it can match with just about anything.

Reginato Winery "Celestina" Rosé of Malbec 2008, Mendoza, Argentina ($20)
Notes of baked strawberries and rhubarb cascade into a complex, spicy sparkling wine with good mouthfeel and a clean finish. In the glass, this wine is a deep pink, a cross between fuchsia and garnet.
Suggested pairings: Spicy foods

Cupcake Vineyards Prosecco, Italy ($10)
Notes of creamy nectarines and melons produce a sparkling wine that's sweet on the palate but coasts into a smooth, clean finish.
Suggested pairings: Nonchocolate desserts, such as cupcakes, cookies or layered cakes

• Believe it or not, it's still possible to make New Year's Eve reservations in Manhattan. You just have to know where to go.
• Speaking of dining out, were you wondering which of 2010's fine restaurants were a cut above? Wonder no more.
• Lots of great casual restaurants opened this year, too.
• Orwell called it: Some animals are more equal than others -- especially pigs. Meet the Mangalitsa!
• Barrel-aged cocktails? Say what? "Shaken, not stirred -- and aged for six weeks."

There's no hunkering down for the winter for people who love food festivals. This month, you can catch strong libations, hot tamales, food fit for tony snowbirds, cookies worthy of a Christmas carol, and a New Year's Eve in a pickle.

Annual Holiday Ale Festival, Portland, Ore., Dec. 1-5: This sudsy soirée bills itself as the best beer-tasting event at which to cure the brrrs. With more than 50 beers offered this year -- among them Hopworks Urban Brewery Kentucky Christmas, a hometown strong ale -- things are sure to get merry around Pioneer Courthouse Square. On Sunday, Dec. 5, the 7th annual Beer and Brunch private event will include four exclusive brews not available during the rest of the festival.

Indio International Tamale Festival, Indio, Calif, Dec. 4-5: The tamale is a celebratory food, owing in part to its complicated production, one that families have mastered best. Since 1992, the city of Indio and its merchants have been feteing this Mexican food for feasts with a mariachi soundtrack. Make tracks for the best of the best tamales, an eating contest, folk dancers and carny attractions at what the Food Network calls one of the top-10 "All American Food Festivals."

Palm Beach Food and Wine Festival, Palm Beach, Fla., Dec. 7: South Florida residents and snowbirds aren't rubbing their beautiful climate in our faces They're just taking advantage of a good thing. This one-day event features participants and sponsors from the Sunshine State's favorite grocery, Publix; to the Four Seasons Resort Palm Beach; Rocco's Tacos and Tequila Bar; and Four Roses bourbon as well as local celebrity chef Michelle Bernstein. Local master sommeliers, like Virginia Philip of The Breakers Palm Beach, will also be on hand for special presentations.

To pop open something different this New Year's Eve, turn to the country that's been making wine the longest: the Republic of Georgia. It's estimated that wine-making began here around 5,000 B.C., which is much earlier than the advent of France, Spain and Italy's storied wine history. Even today, about 75 percent of Georgians earn part of their income from wine in some way, and the republic produces about 500 grape varietals.

Bagrationi 1882, Georgia's leading sparkling-wine house, founded in 1937, recently began exporting its Brut to the United States -- although the first bottles date back 130 years. Whereas many bubblies are marked by dryness or sweetness, Bagrationi produces a very balanced bottle that's excellent for matching up with hors d'oeuvres.

Located on the Black Sea coast and surrounded by the Caucasian mountains, the viticulture climate in this area of Georgia consists of warm sunny days and cool nights. Winters are frost-free and mild, so there is no death to the grapes when the temperature dips.

Here are two Bagrationi bruts available throughout the United States.

Bagrationi 1882 Classic Brut ($14): This is one of the best values I've seen over the past few years when shopping for bubbly. Oregano and mint are on the nose, sailing into notes of honeydew melon and ending with a buttery, lingering finish. Expect a snappy, crisp wine with good structure but delicate too.

Bagrationi 1882 Reserve ($25): Blends of Chinebuli, Mtsvane and Tsitska varietals are used to make this Brut. A peach and apricot nose is followed by concise, refreshing bubbles and lots of fruit. Yet it's as balanced as its budget counterpart above.

With 2010 knocking at our door, our minds turn to Champagne, or at least sparkling wine since the stuff labeled "Champagne" ideally should come from the Champagne region of France. Although it's hard to believe, I have heard some people complain that they simply don't like Champagne. Are you planning on entertaining guests this New Year's Eve who fall into this category? Perhaps try serving them a sparkling red like bubbly Shiraz or a brutish dry Lambrusco. Or just take on the challenge and turn them onto Champagne cocktails by laying out an array of everything needed to make a variety of them.

Chill some Champagne or a good cheaper alternative, like a Blanquette de Limoux from France. Set out some spirits basics like brandy, gin, absinthe, Campari, various liqueurs such as Chartreuse, Pama pomegranate and orange liqueurs like Clement Creole Shrubb or your favorite triple sec. Basically offer your guests whatever tickles your fancy and pleases your budget. Lay out sugar cubes and a spread of various types of aromatic cocktail bitters such as Angostura, Peychaud's, Regans' Orange, any of the Fee Brothers or perhaps some of the Bitter Truth line. Pick out a variety of flavors and allow guests to create their own Champagne Cocktail versions. Set out some lemons and oranges for wedges, twists and spirals. Let folks play. Happy New Year!

A playful Champagne cocktail recipe:

Place sugar cube in bottom of chilled Champagne flute. Dash some bitters on top of the sugar cube. Add no more than ½ ounce chilled liquor or liqueur of choice, which may be shaken or stirred with ice or pre-chilled in an ice bucket or in the fridge. You can also just drop an ice cube into your glass like bartenders of yesteryear would do. Pour a little chilled sparkling wine into the flute to prevent foam over. Let settle and then fill with bubbly. Garnish with citrus spirals, twists or wedges as desired.