Skip Champagne: Pop Bottles of California-Made Bubbles on New Year’s Eve - Eater SF
"Winemaker Bertus van Zyl is a master at taking unexpected grapes and turning them into deliciously quaffable wines. For sparkling wines, his go-to method is pét nat, an old style of making sparkling wine by adding sweet grape juice and yeast to the bottle, capping it off, and crossing your fingers. This time, he’s worked his magic with the Italian grape barbera to make a bright and fruity wine with notes of pear, strawberry, and Sweet-Tart candies. The wines are always changing at Tank, which is part of the fun, so move quickly if you want to try this one. About $40." - Maria C. Hunt
