Sparkling Tips From our Winemaker

January 5, 2012 No comments » [ssba]

Leftover bubbly from New Year’s? Don’t worry, you don’t have to wait for the next birthday or anniversary to crack it open. We think sparkling wines make a great partner to a ton of dishes, and not just caviar and oysters. A classic pairing is lobster; not exactly an everyday kind of food, but don’t rule out lobster bisque. Roasting a chicken? Sparkling wine will cut through the richness of the skin and compliment any butter or herbs you’ve rubbed on your bird before cooking it. Mushroom risotto, too, is great with this wine. The butter, parmesan cheese and creamy rice grains are delicious with a sparkling wine’s effervescence. Okay, so this one is bizarre, but trust me, it’s great: popcorn. The more butter, the better. When I really want to treat myself and my guests to something special I uncork a bottle of Rose Spumante and serve it with pan-seared duck breast with a pomegranate reduction. I love that the richness of the duck is tamed by the Spumante bubbles, and the tart pomegranate is complemented by the wine’s strawberry flavor notes.

Mark Schabel

So, what about you? What’s your favorite sparkling pairing?

Posted by , January 5, 2012 No comments

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