Champagne Part 4

Welcome to Vine to Wine this is your host Linda Moran. Today is Food and Wine pairing. In an effort to keep with this week’s theme of Champagne and Sparkling wines – you guessed it – we are going to talk about bubbly and the food that goes with it.

With dry Champagne or sparkling wine as your featured beverage a simple way to entertain is serving platters of Sushi and sushi rolls from your favorite restaurant or even from the grocery store. If you have access to oysters on the half shell, by all means, shuck a few. If you enjoy salty dry aged cheeses such as manchego or parmesan, consider serving a sparkling wine that is very fruity or with a hint of sweetness such as an Extra Dry Sparkling wine. Please don’t limit Champagne and Sparkling Wine to appetizers or dessert. Brut Rose’ is to me the most versatile of the Champagne and sparkling wines. It is a natural with Pate’ and toasted slices of French bread alongside a savory cream of mushroom soup for dinner. I also think Brut Rose’ is fabulous with smoked duck or grilled salmon, it truly compliments the richness of both.  And don’t be afraid to explore sparkling wines from all over the world, try wines from Spain, Italy, Australia and the United States. Many of the wines are of good quality without the enormous price tag of French Champagne. The ideal way to serve your sparkling wine or Champagne is chilled in a tall narrow glass described as a flute. Cheers and thank you for joining me on today’s Vine to Wine.