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Bartender-Recommended Dry Sparkling Wines for Cocktails

Many cocktail recipes call for a splash or more of dry sparkling wine - but not all "brut" sparkling wines are dry as promised and previous random purchases at my local ghetto liquor store have proven to be bad choices. 

Recently I reached out to bartenders on Facebook for advice on particular brands and/or categories of dry sparkling wines that they use in cocktails. I've pasted their responses below. Apologies for the formatting. 


Anna-codorniu-nuevaNick Britsky: I'm a fan of Piper Sonoma.

Will Hollingsworth: Codorniu Anna de Codorniu Cava Brut. the codorniu original is good too, but the anna is lighter/crisper/dryer, which i think makes it better for cocktails, whether there's simple syrup or lump sugar in them.

Andrew Marks: Verichon and Clerc blanc de blanc

Gareth Wainwright: I'm using a boutique MCC from Elgin in the western Cape for my French 75 going onto my first menu. Super crisp collar enough fruit to see the other flavours shine through. Having a bit of pinot menieur also adds to earthy flavours when working with smoky whiskies or London dry gin. 100% chardonnays in my opinion are just a little too flat but Charles Fox NV brut is my weapon of choice... For now. Otherwise Belstar Prosecco is in my Bellinis

Maggie Campbell: I stay away from the rubbery smell of cava and use German Sekt. Cheap!

Jennifer Seidman: Campo viejo cava, cheap, dry, yummy.

Ran Van Ongevalle: Cremant De Loire ! Silex !

Ben Belmans: Depends on the recipe

CremantloireGene Samuel: St hilaire blanc DE blanc. The Cocktail it is used in is the "Goodbye blue sky" that Andrew Pollard created

Seth Marquez: Anna cordorniu!

David Greig: Krug.

Drew Garison: Secco from Charles Smith

Michael Martensen: Castellar Cava

Jennifer English: Segura Viudas

Jabriel Donohue: Torreorea Cava Brut, spanish producer from Requena. Good balance of price and quality for the Oregon market.

Robin James Wynne: Henry of Pelham catherine cuvee and rose

Scott Baird: i prefer cold duck Zardetto_Prosecco

Justin Cardwell: Jeio bisol prosecco

Anthony DeSerio: Depends on the cocktail. Mostly mionetto il cost effective and versatile.

Jen Len: Depends on the cocktail but definitely Crémant if cocktail calls for super dry yeasty champagne. Prosecco is always great for a touch of fruity and offdryness. Not many great cavas so I haven't played much with it.

Chris Bostick: Marcel Martin Cremant de Loire. Agreed with Jen Len and the Cremant comment. Best affordable option for classics imo.

Gabriel Lowe: La Marca for me (wine warehouse last time I checked), dry, cheap, delicious.

Dennis Lapuyade: Cremant de Bourgogne. The one from Jean-Paul Brun is excellent. Must be dry and chalky.

Rafa García: Febles Casteller's Cava is what we use and what I've seen in a few other bars around here. It's creamier and more flavorful than a lot of other cheap Cavas.

Jason Kosmas: I have used Zardetto Prosecco since 1998




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Connor O'Brien

Trocadero is awesome for bars for the price point; for the home mixologist, grüet from New Mexico- a French family who moved there and use traditional methods- is amazing; the regular brut is perfect for punch and cocktail needs, the Blanc de Noirs steps it up even further and is truly delicious on its own. Both are lean, acidic, yeasty, and available- at least in Seattle- at Trader Joe's for 16 or so a bottle.

Camper English


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