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It's that sparkling time of year again.

Whether you are planning to drink Champagne, Prosecco, Crémant de Bourgogne, Franciacorta or any of the many bubbly wines that are available today in the U.S., here are a few tips on how to serve and enjoy the wine.

Stemware.

A few generations ago, it was popular to serve sparkling wine in a "coupe," the kind of glass you only see now in old movies.

Happy holidays from the Boulder Wine Merchant!

And thank you for all your support in 2015!

It's been a very exciting year for us and we have a lot to look forward to in 2016.

In the meantime, we hope you are drinking something great this Christmas eve and New Year's (look out for a Sparkling Wine 101 post early next week).

Happy holidays and merry Christmas to all!

You can imagine how thrilled we were to learn last week that a wine poured at the 2015 Boulder Burgundy Festival — at a guided tasting and at the Saturday night dinner — was included in Eric Asimov’s “top wines for 2015” column in the New York Times dining section last week, “A Top 10 Wine List So Good, It Takes 12 Bottles to Hold It.”

Every year during the holiday season, we turn to sparkling as one of the top choices for the wines we will drink, serve, and gift to loved ones, friends, colleagues and clients.

Champagne and Prosecco — which represent the most and least expensive entries among those most popular — are the most recognizable and ubiquitous categories of sparkling wine in the United States. 

As the Thanksgiving, Christmas, and New Year’s Eve holidays approach, a lot of Americans will embark on a once-a-year mission to buy fine wine.

Like many middle-aged wine writers who came of “wine age” during the early 2000s, I subscribed to the notion that oakiness in wine was a bad thing.

Food and Wine magazine’s executive wine editor Ray Isle (one of the featured speakers at this year’s festival) joked on the evening of the gathering’s cornerstone event, the Saturday night dinner w