Daily Archives: December 31, 2007

Sparkling Wines and Champagnes – Not Just For the Holidays!

Traditionally if you are like most consumers, you only enjoy sparkling wines and Champagnes during the holidays or special occasions. This shouldn’t be the case though; sparklers are fabulous beverages that can be paired excellently with a variety of foods so you can enjoy them year round. According to Winebusiness.com, although the traditional end of the year holiday time still shows the greatest sales volumes, sales throughout the year are on the rise. (see chart below)

With no oak aging (most of the time), lower alcohol levels and refreshing acidity these bubbly delights show great versatility. From the book Perfect Pairings by Evan Goldstein here are some great tips on pairing Champagne or Sparkling wine with food

What to pair it with:

  • To counterbalance salt, moderate heat, creamy and rich dishes, and deep fried foods
  • Raw fish, sushi, oysters and ceviche
  • Latin and Asian dishes (such as empanadas, tempura, coconut curries, Indian Samosas)
  • Hard and rich cheeses (such as Parmesan and triple cream St. Andre)
  • Crunchy texture foods (phyllo pastry, Southern fried chicken and other fried foods)
  • Rustic foods (polenta, hummus and pesto)

What to avoid it with:

  • Stay away from the extremes, dishes to rich or flavorful can overpower the subtlety of the sparkler
  • Rich red meats
  • Bitter vegetables (these can make the bubbly taste slightly metallic)

Tonight Megan and I will be opening a bottle of Pierre Peters that I am really psyched about. I am planning on pairing a nice plate of fresh Parmigiana Reggiano, olive tapanade and hummus with Pita toasts.

I hope everyone has a great and SAFE time tonight. HAPPY NEW YEAR!!

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Categories: champagne, wine industry issues | 2 Comments