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    Champagne Guide

    5 best bets for something bubbly on New Year's Eve

    Melanie Ofenloch
    Dec 26, 2013 | 12:46 pm

    With New Year’s Eve around the corner, ‘tis the season for Champagne and sparkling wines. According to the Wine Institute, 40 percent of sparkling wine and Champagne for the year is sold in the fourth quarter.

    Although I am a year-round bubbly kind of gal, nothing embodies the holidays more than the festive pop of a cork and the annual sparkling wine tasting that I hold for my girls’ wine group. Because these wines go with just about any food — from pizza to popcorn to caviar — it’s a good way to get a party going.

    A quick primer on Champagnes vs. sparkling wines such as prosecco, cava and Franciacorta. Although some sparkling wines are made in the traditional Methode Champenoise, not all of them can be called Champagne, a designation reserved for those made in the region of Champagne, France.

    Champagne and sparkling wines can be very dry, dry (brut), slightly sweet (extra dry) or sweet (sec and demi-sec). You will also see them identified as “blanc de blancs” (Chardonnay grapes), “blanc de noirs” (wines from black grapes such as Pinot Noir or Pinot Meunier) or rose sparkling wines.

    Here’s my list of sparkling wine and Champagne recommendations at all price ranges:

    De Chanceny Cremant de Loire ($13)
    This wine from the Loire Valley is complex with notes of apple, flowers, white stone fruit and lime. Tres bien and one of the best values out there.

    Bocelli Prosecco NV, Italy ($17)
    Yes, that prosecco. It is full of green apple, tropical fruits, pear and floral notes. The Bocelli family collaborates with Trevisiol, the first family of prosecco. Pardon the cliché, but this wine sings.

    Fratelli Berlucchi Rose 2008 ($27)
    Franciacorta comes from Lombardy in Northern Italy. The region is a powerhouse area for Italian sparkling wines using the traditional method of re-fermentation in the same bottle and the first to obtain Italy’s Denominazione di Origine Controllata e Garantita (DOCG) designation.

    I taste notes of strawberry, citrus, apple, grapefruit and raspberry. I’ve seen several of the Franciacorta wines at Spec’s and urge you to give them a try.

    Pierre Peters Cuvée de Réserve Brut Blanc de Blancs Champagne ($56)
    This is one of my favorite grower’s Champagnes, and if you talk to any sommelier out there, this one usually ends up on the favorite list, which is how I found it in the first place. It has notes of apple, apricot, floral, fresh bread, lemon zest and orange with a finish that lasts forever.

    Billecart-Salmon Brut Rose Champagne ($80)
    It’s the crème de la crème, and it stands alone or is great with seafood. I taste citrus, pear, raspberry, flowers with some herbs and spice at the end. It’s elegant, it’s dry, it’s fruity and it’s fantastic.

    In the words of the late Lily Bollinger, figurehead of the stalwart Champagne house, who described her attitude toward drinking Champagne:

    I drink it when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it, unless I’m thirsty.

    Follow Bollinger’s lead and get your sparkle on this New Year’s Eve and beyond.

    Bocelli Prosecco

      
    Photo courtesy of Bocelli Wines
    Bocelli Prosecco
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    Farm News

    Dallas farm-to-table champion Profound Farms closes produce operation

    Teresa Gubbins
    May 16, 2025 | 12:59 pm
    Profound Microfarms
    Profound
    Profound Microfarms

    A Dallas farm-to-table champion is pulling the plug: Profound Microfarms, the small farm in Lucas that provided locally-grown produce to chefs and the general public for nearly a decade, is shutting down its growing operation and discontinuing deliveries. Their final delivery and pickup day will be May 23.

    According to cofounder Jeff Bednar, they were simply unable to keep the business afloat.

    "It's always been tough for small farmers, and it's only getting harder," Bednar says. "I'd hate to count how many farmers and ranchers we've known in the last 10 years that have gone out of business. Honestly, I know very few farmers that could make it with out having off-farm income from a spouse or other sources."

    Jeff and Lee Bednar first bought their 2.6-acre plot in Lucas in 2014, then spent three years learning hydroponic methods and building industry relationships. In May 2017, they began selling produce to Dallas-area chefs, helping to support DFW’s burgeoning farm-to-table restaurant scene, delivering to restaurants multiple times per week.

    In 2018, Profound Foods received a USDA grant to create a local "food hub" — a business that helps small farmers grow by offering a combination of production, distribution, and marketing services. At their peak, by the end of 2019, they were serving 130 restaurants.

    And then the pandemic arrived. They pivoted, expanding into retail sales in March 2020, offering weekly home delivery and pickup outpost options for home consumers.

    Profound Microfarms lettuceBeautiful lettuces at Profound MicrofarmsProfound Microfarms

    "Unfortunately, running a year-round food hub became tougher than we can sustain right now," he says. "It's disheartening we were not able to make it work after trying for 11 years. But we were able to raise our daughters the way we wanted to and we really had a great run. Profound impacted hundreds of Dallas chefs and thousands of families in our community and we'll continue to do that, just differently."

    Over the years, Profound grew from harvesting greens to aggregating and delivering for other producers, then into community gathering spaces, commercial kitchens, and hands-on education.

    "Profound has never been just a farm — it’s our commitment to connecting North Texans with local food, and that commitment will keep evolving even as the farm operations wind down," Bednar says.

    So while the growing part has gone away, Profound will continue hosting cooking classes and other foodie events. In the interim, they'll also be listing their plants, hydroponic supplies, and greenhouses for sale.

    Some of their stats:

    • Moved more than $4.5 million of truly local food into North Texas kitchens.
    • Sent 75 cents on every dollar to 185 farmers, ranchers, and producers in North Texas.
    • Delivered 34,000+ restaurant and home orders.
    • Donated over 90,000 lbs of fresh food to area charities and food banks.
    • Hosted dozens of interns and hundreds of volunteers for hands-on learning on our farm.
    • Helped over 22 companies launch food-based business in our incubator kitchen and hub.
    • Hosted tours for more than 15,000 people, schoolchildren, and aspiring farmers.
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