Gloria Ferrer 2002 Royal Cuvée

One of the greatest mysteries of sparkling wine – despite its turbulent origins in the eponymous Champagne region, the never-ending miracle of tiny bubbles streaming heavenward, and the seductive dissipation of, er, yeast autolysis – is that it’s so darned inexpensive. That is: compared to other fine Sonoma County wines, and when you take into consideration all of the extra work – secondary fermentation, riddling, dosage – most bubbly bottled here sells for considerably less than most Chardonnay and Pinot Noir table wines (which seem to cost more, the less that is done to them!), making an excellent case for popping a cork to celebrate casual occasions, and the everyday mysteries of life.

So, for special occasions, why not upgrade to the sparkling industry’s tradition of special-occasion cuvées. Gloria Ferrer’s Royal Cuvée was originally created in honor of King Juan Carlos I and Queen Sofia’s 1987 tour of Spain’s long-lost territories in California. The winery is owned by the longtime Spanish vintners the Ferrer family – seen “Freixenet” cava in the black bottle? That’s the one.

With aromas of apple, light clover honey and crème fraiche, Gloria Ferrer’s 2002 Royal Cuvée Brut, Carneros sparkling wine ($35) seems to bubble coyly, minimally in the flute. Once on the palate, however, bubbles come to roiling life, with flavors of Golden Delicious apple, asian pear, and a vintage Riesling-like minerality. A velvet ribbon of sweetness comes in on the finish to neatly tie up the crisp edges.

Looking for an even crisper, zingier sparkler with notes of lemon custard and lemon zest? Try the light and lively, effervescent 2005 Blanc de Blancs.

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Wood-fired pizza with crème fraiche; figs; bacon; arugula; and parmesan

by Naomi Crawford of Pizza Politana in Sonoma County
Pair with Gloria Ferrer 2002 Royal Cuvée

1 5-ounce pizza dough
1/4 cup crème fraiche, preferably Cowgirl Creamery
1/4 cup shredded mozzarella, organic
4 black mission figs cut into 1/6ths
2 strips thick cut bacon, diced
1/2 cup wild arugula
Parmesan
Extra virgin olive oil
Salt

Roll out pizza dough and brush with olive oil. Season with salt. Paint dough with creme fraiche. Top with mozzarella, figs, and bacon. Cook in 500 degree oven for 8 minutes. Add wild arugula and shredded parmesan before slicing. Serve immediately.

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Homemade Scones with Clotted Cream and Pear

by Chef Bruce Riezenman of Park Avenue Catering in Cotati
Pair with Gloria Ferrer 2005 Blanc de Blancs
Makes 10 – 2 1/2” round scones

Best served with clotted (double) cream and butter, eaten with a slice of perfectly ripe pear!
3/4 cup flour, all purpose
3/4 cup pastry flour
1/2 ounce (wt) baking powder, sifted to break up the lumps
2 ounces (wt) sugar, granulated
pinch  salt
1/4 each lemon zest
1/8 each orange zest
Combine all the above ingredients and pulse in food processor until well mixed
1/2 stick salted butter, very cold & cut into small cubes
Add butter and pulse until pieces of butter are half the size of small peas
1 each large egg
Add the egg and pulse until the color of the mix is uniform from the egg
1/4 cup heavy cream
Add the cream and pulse until it has been mixed in. The mixture should still look like little golden pebbles.

Gently make 2” round balls and place on sheet pan to bake.
1/4 cup salted butter, soft
2 Tablespoons sugar

Top with extra sugar and thin sliver of butter on each.
Bake at 350 degrees for 15 minutes, until golden brown on top.
1/4 cup salted butter, soft
1/4 cup clotted (double) cream
1 each very ripe pear (choose your favorite variety)

Top the warm scone with some butter, clotted cream and a slice of pear.