With their clockwork regularity, the holidays are upon us, and fast on their heels a new year follows, filled with limitless promise and potential. This time of year calls for Champagne, in the words of Christian Pol-Roger, a drink that “communicates celebration and good luck.”

At Pol Roger, over 155 years of winemaking tradition inspires a quiet confidence. Fermentations are precisely regulated in ultra modern temperature-controlled stainless steel tanks. Each lot is fastidiously kept separate, by village, vineyard, grower and grape variety. The base wines are assembled for each cuvée and the secondary fermentations in bottle are begun. The bottles rest and evolve slowly for years in the cold cellars deep beneath Epernay.

Formerly called Brut Non-Vintage, the Pol Roger Brut Reserve (“White Capsule”) is made of 20-30% of Reserve wines. This Champagne is never sold until the youngest component is at least three years old, which gives it more character and body. On the nose, the wine is light, floral, with notes of toasted bread. In the mouth, the wine balances tart fruit, a creamy character and a long, dry finish. A perfect aperitif or to serve with lighter courses, the wine sells for around $32-40.

In the current Burghound, Allen Meadows awards Christian Moreau's 2006 and 2007 Chablis tremendous scores, and he includes Moreau among the crème de la crème of Chablis. Click to download sell sheet.

Nino Negri ‘Sfursat Tradizionale’ Valtellina DOCG ’05, Santi Amarone ‘Proemio’ ’05, Re Manfredi Aglianico del Vulture ’05 and Castello Monaci “Artas” Primitivo Salento ’06 all win ‘Tre Bicchieri’, Gambero Rosso’s Highest Award, to be presented in San Francisco, CA on Mar. 4, 2009 and New York, NY on Mar. 6, 2009.

Nino Negri ‘Sfursat 5 Stelle’ Valtellina DOCG ’05 and Re Manfredi Aglianico del Vulture “Serpara” ’04 earn ‘Cinque Grappoli’ (5 Grape Clusters), the highest honor given by Duemilavini 2009, published by the Italian Sommelier Association.