As wine director at New York City’s Marta, Mason has created a stellar Champagne list to go with the restaurant’s cracker-thin, Roman-style pizzas. “Structurally, it just makes sense,” says Mason. “The Champagne has bright acidity that’s very refreshing. When you take a bite of pizza topped with salty cheese and a tangy red sauce, then have a sip of rosé Champagne, it’s just explosive.” He keeps about 50 Champagnes on his list, which is otherwise made up entirely of Italian wines. “I try to offer Champagne at a lower price point so I can get people excited about it—we have 26 of them for under $100.”
The Perfect Pour
First, ditch the flute and choose a white wine glass, which will amplify the aromas and flavors of the wine. Pour one and a half ounces into the glass and wait for the foam to subside; then fill the rest of the glass.
Mason's Favorite Value Champagnes