Feast and Field raises a glass to the holidays and rings in the new year with some stellar U.S.-produced sparkling wine. In this issue, we get into everything bubbly, from exploring the differences between Champagne and crémant, to understanding how cava fits into the picture. Should you be grabbing a brut or an extra brut based on your preference for sweeter or drier wines? And which glass is best for enjoying your bubbles — tulip, flute or coupe?

We visit a hub for some of the best sparkling wines made in the Pacific Northwest: Soter Vineyards. Located in Oregon’s Willamette Valley, Soter is known for not only delicious wines but also for their sustainable production methods, which demand recognition. Soter’s head chef Clayton Allen offers a full holiday dinner menu that pairs perfectly with sparkling wine — from an impressive roasted duck to a dynamic salad that’s more than just your average side.

If you’re ready to travel, we recommend some of the best ways to experience the Portland area’s rich agritourism scene, including where to sip, eat and stay. And finally, Feast and Field shares a festive signature cocktail recipe that you can make with your favorite sparkling wine and serve at your holiday parties.