12/21/06 Champagne Pt 4

Welcome to Vine to Wine this is your host Linda Moran and 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 consider serving a sparkling wine that is very fruity or with a hint of sweetness such as an Extra Dry Sparkling wine. To me Brut Rose is the most versatile of the Champagne and sparkling wines. It is a natural with Pate and toasted slices of baquette or even alongside a savory cream soup for dinner. I also think Brut Rose is fabulous with smoked duck or grilled salmon. Don't limit Champagne and Sparkling Wine to appetizers or dessert. And don't be afraid to explore sparkling wines from all over the world, try wines from Spain, Italy and the United States as well as France. The ideal way to serve your sparkling wine or Champagne is chilled in a tall narrow glass called a flute. Cheers and thanks for joining me on today's Vine to Wine.