Are you a traditional bubbles-on-New Year's Eve kind of person, or will you concoct a signature drink? The trend of the moment seems to favor pink sparklers for toasting 2007, but if you're looking for some alternatives, check out this Washingtonian item I wrote with suggestions from local experts. Nadine Brown, sommelier at Charlie Palmer Steak, David Bueno, sommelier at Taberna del Alabardero, Matchbox co-owner Perry Smith, and Ralph Rosenberg, director of operations for Star Restaurant Group (Zola and Indigo Landing) weigh in with some fresh ideas.
If you're sticking with bubbly, head to OYA to have "Sex" (pictured at right), a brut rosé sparkling wine made from chardonnay and pinot noir grapes. Andrew Stover, OYA's wine director and sommelier (aka Chief Wino), discovered the wine on a trip to Michigan this past summer. (OYA is also offering two dinner seatings; find details here.)
Check out a few more sparkling rosé suggestions from Bon Appetit here.
What will you be drinking on New Year's Eve?