I get so bored with the wines I am normally presented with at work. Napa Cab? Yawn. Another mediocre, overpriced Washington wine with a dreadful label? I shudder. Frankly, I'm jaded. But when something new and totally unexpected comes my way, it reminds me of why I love both my job and bottled, fermented grape juice. This just happened when I was invited to lunch by a wine importer. So what came out his bag that was to become my latest wine crush? Sparkling wine from Tasmania. Yes, Tasmania. That island off the southeastern coast of Australia. I know, when you think Tasmania you're thinking about that famous, copyrighted cartoon character known for his energy, quick temper, and a contentious relationship with a certain wise-cracking, carrot-chomping rabbit. Hey, I was in the same boat. But it's time to expand your horizons and equate high-quality sparkling wine with this remote island. I must stress that I like the Clover Hill for more than just its esoteric qualities. It's delicious. The juice is barrel-aged like many of the most famous, pricey French Champagnes. So you have a very rich and complex still wine made magical and sultry with the addition of bubbles. Wait, who the hell am I kidding? Forget about all this back-pedaling "it's all about what's in the bottle" BS! It's from Tasmania!!! How cool is that?!? Drink it up! So Foodista-ists, what was the last wine with unusual origins you enjoyed?