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Parcelle Wine Bar: 135 Division Street, NYC | Click here to make a reservation
The hunt for value-alternatives to Champagne is an endless one, and frankly, it can be hit-or-miss. However, a source that consistently overdelivers is Cava, specifically quality-minded, organic producers like the Suriol family at Azimut. Their dry Cava from vineyards outside Barcelona should be your go-to bottle of crisp, easy-drinking bubbly.
Tastes like: Ripe peach, chamomile, sea salt.
How to drink: Cold on its own, or alongside cheeses, oysters, or salty hors d’oeuvres.
New York, NY, USA
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