Best Bubbles For New Year's Toasts

Dec 21st 2010 12:00PM / by Nanette Wiser

When it comes to good champagne, James Thurber said it best: "One drink is all right. Two are too many, and three are not enough." If you're mixing it with orange juice, most sommeliers and restaurateurs prefer Korbel or the now trendy Prosecco, but splurge if you're going to sip it straight. Cold duck makes for a wicked New Year's Day hangover.
Arterra: Arterra bar manager Steve Conti's global boites delight both sweet and dry palates. This is especially true with the classic French Moet & Chandon Imperial, California crème de la crème Schramsberg Brut Blanc de Blanc, Italian Col de Salici Prosecco extra dry, or if you're in a pink elephant state of mind, the Domaine Balivet Bugey Derdon Rose.
11966 El Camino Real, Del Mar; 858-369-6032
Atoll, Catamaran Hotel: Executive chef Alaistair Revelle of Atoll drinks Winston Churchill's favorite: "In victory, deserve it. In defeat, need it!." Says Alaistair, "I like all the Pol Roger champagnes, including the Pure Brut, Brut Reserve NV and the Blanc de Blanc Vintage."
3999 Mission Blvd., Pacific Beach; 858-539-8635
ENO, Hotel Del Coronado: Chartogne Taillet, "Cuvee Saint Anne," Brut Champagne NV is phenomenal. "This Cuvee is loaded with tart red fruits on the palate, the finish is round yet crisp, almost an anomaly as this champagne is perfect for a wide spectrum of pairing from sashimi to filet,'' says Ted Glennon, wine director and sommelier at ENO.
1500 Orange Ave, Coronado; 619-435-6611
Pacific Coast Grill: Elegant, eclectic Steve Goldberg of Pacific Coast Grill loves boutique wines that can't be found easily, but when it comes to champagnes, he's a pushover for Domaine Chandon for New Year's.
437 S. Coast Highway 101; Solana Beach; 858-794-4632
Prepkitchen: "I'm a fan of domestic sparkling wines. Namely Gruet, which is a champagne veteran's (Nicholas Feuillate's) project out of New Mexico, of all places. All of the bang of a good champagne for less than half or more of the buck," says Arturo Kassel, restauranteur and enophile at Prepkitchen.
7556 Fay Ave., La Jolla; 858-875-7737
World Famous: Whether it's lobster Benedict or Maine lobster dinner, World Famous' executive chef Chris Bates swears by his Dom Perignon. "Nothing says celebration like Dom, and it goes with all foods, all flavors," says Chris. Nothing but the best for this coastal culinary maestro.
711 Pacific Beach Drive, Pacific Beach; 858-272-3100