As Champagne has grown more accessible and, dare we say, hipper, so have Champagne bars.
Across the United States, there is no shortage of excellent bars and restaurants that specialize in bubbly, boasting seriously thoughtful menus of Champagnes (both high-end and off-beat), Proseccos and other sparkling wines from around the world. Luckily for all of us, Champagne-focused concepts are continuing to pop up just about everywhere, often with salty, briny treats to match like caviar, oysters and fried chicken.
Snacks aside, these bubbles-oriented bars prove that a coupe of Champagne always tastes like a celebration, even when there’s nothing to celebrate, at least not in the traditional sense.
“Historically, we’ve been taught—incorrectly—that Champagne is a special occasion drink, and not one for every day,” says John Drewniany, beverage director of Rosemary’s Miami. “Champagne bars are rectifying that notion.”
And they’re on the rise, in part, because of shifting attitudes towards Champagne by the glass. “People are starting to recognize that a glass of Champagne is a treat, a moment to experience something pure and luxe without needing to open an entire bottle, and Champagne bars encourage those moments.”
We also can’t forget about restaurants that basically double as Champagne bars. “The most exciting Champagne programs in the U.S. right now are being cultivated at restaurants,” says John Grisanti, sommelier and owner of Nouvelle Bar and Bottle. Specifically, places “that blur the line between bar and restaurant and that have a very distinct point of view with their Champagne list
This Article was originally published on Wine Enthusiast
