12/11/08 Bubbly and the Food the goes with it

Welcome to Vine to Wine this is your host Linda Moran. Today is food and wine pairing day and since we are in the season when the most sparkling wine and Champagne is consumed I would be remiss if I did not make some recommendations for types of foods to enjoy with your bubbles. So today we are talking bubbly and food. The sparkling wines and Champagne wines with a bit of noticeable acidity usually make some of the best companions to food. For example a cream soup to start a dinner is lovely when accompanied by a dryer style sparkling. The acidity and the bubbles compliment the creaminess of the soup and create a good balance. If you enjoy rare fish such as Ahi tuna this is also an area in which sparkling wines are a natural compliment to the rich oily texture and meaty flavor of the fish. During the holidays many delicious seafood soups such as bouillabaisse are popular. These are truly naturals with bubbly wines too. If you enjoy more savory dishes such as roasted pork or poultry try serving them with Brut Rose' styles of sparkling wine and Champagne. They bring out the richness and the depth of the dishes. Just try it because bubbles are not just for appetizers they can be enjoyed with any course during the meal in fact with all of them! Remember to send your wine questions to linda at vine to wine dot net and thank you for joining me on today's Vine to Wine.