Sasha's First Video: Georges Gardet Champagne

December 30, 2009

Just in time for New Year's Eve, Sasha heads out into the snow to taste some Georges Gardet Brut Premier Cru. (Click here to buy.) And check out Sasha's site, Spin The Bottle.

See what other Food52 readers are saying.

  • MrsWheelbarrow
  • spinthebottleny
  • eatboutique
  • mariaraynal
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.


MrsWheelbarrow January 1, 2010
I'm looking forward to learning more from you, Sasha! Like many, I "know what I like".... but when I'm in the wine shop, I tend to get attracted to the label art. Not a very scientific way to select wine.
spinthebottleny December 31, 2009
Gruet sparkling wine from New Mexico (I know!) is a great value, usually around $16 in NYC. I like Roederer Estate too, from the Anderson Valley in Mendocino. That's usually around $20. I really like a lot of cavas these days. Raventos is one name to look for, and I like Llopart rosé too. (Pink sparkling wine is a beautifully decadent way to ring in the New Year.) Again, all would be in the $20 range. If you're feeling Italian about things, Nino Franco Rustico Prosecco is a good standby and pretty widely available, usually in the $16-$17 department. Does that help?
eatboutique December 30, 2009
This looks beautiful. And I'm making the chickpeas tomorrow night, so this would go nicely. Not sure if I'll find it easily up here in Massachusetts. Any recommendations for a slightly lower priced sparkling for those of us hoping to spend less? I realize we may be ruling out champagne then...
spinthebottleny December 30, 2009
Thank you, mariaraynal! Will definitely get more into how-to pairings -- think the helpful hint here is that bubbles + acidity are great with salty/fatty/oily/fishy as they cut through all of that and offer a nice contrast. Will offer some thoughts on developing your nose and palate too -- I find that most people know what they like, it's just a question of finding the right vocabulary to describe their preferences. As experienced cooks, you and the rest of the Food52 crew are really well-equipped to deepen your wine knowledge. Looking forward to offering some guidance along the way. Happy New Year!
mariaraynal December 30, 2009
Welcome, Sasha! Love the video and hope to see more from you. Really enjoyed your commentary and how you paired the Champagne with food52 dishes. Would be great to see some videos on how to pair a wine with a dish, how to develop your nose and other resources for those of us who know a good wine when they taste it, but aren't really sure why (like me!).