{"id":8745,"date":"2019-07-31T14:15:19","date_gmt":"2019-07-31T14:15:19","guid":{"rendered":"https:\/\/divinonyc.com\/?p=8745"},"modified":"2021-04-19T20:39:37","modified_gmt":"2021-04-20T00:39:37","slug":"sparkling-wine-and-food-a-guide","status":"publish","type":"post","link":"https:\/\/divino.wine\/sparkling-wine-and-food-a-guide\/","title":{"rendered":"Sparkling Wine and Food (A Guide)"},"content":{"rendered":"\n
DiVino may earn commissions from qualifying purchases.<\/em><\/p>\n\n\n\n\n\n Sparkling wine pairs with food in wonderful and often unexpected ways! Whether you\u2019re drinking a Champagne<\/strong> from France, an Italian Franciacorta<\/strong>, or Spanish Cava<\/strong>, you\u2019d be surprised at all the ways these traditional method wines work together with a variety of dishes.<\/p>\n\n\n\n Learn more about how sparkling wines are made. <\/strong><\/a><\/p>\n\n\n\n Once you consider sparkling wines made in the tank method, like Italian Prosecco and Lambrusco, or ancestral method wines like P\u00e9tillant-Naturel (P\u00e9t-Nat)<\/strong>, your options are wider still!<\/p>\n\n\n\n The same rules for pairing food and wine<\/strong><\/a> apply to sparkling wines. What you may not realize is how versatile bubbles can be.<\/p>\n\n\n\n\n\n When pairing sparkling wine with food, it is just as important to evaluate the sensory qualities of the wine as it is the food. We look at the basic ingredients and the preparation of food and evaluate the intensity of aromas and flavors as well as the textural elements like creaminess, fat, and weight on the palate.<\/p>\n\n\n\n When we evaluate sparkling wine, during the visual observation, we look at the effervescence, the bubbles themselves.<\/p>\n\n\n\n \u00a0<\/strong>Wines made in the Classic Method<\/strong>, like Champagne<\/strong>, Franciacorta<\/strong>, Cava<\/strong>, Cr\u00e9mant<\/strong>, as well as plenty of sparkling wines made in New World and emerging wine regions<\/strong><\/a> are extremely fizzy. The bubbles are tight, tiny, and last a long time. You can really feel them on your palate.<\/p>\n\n\n\n\n\n They tingle all throughout your mouth and the back of your throat. This sensation can be incredibly refreshing but also abrasive in excess. Balance is the key<\/strong> to pairing wines with exceptional effervescence.<\/p>\n\n\n\n Something else to remember is that when Champagne-style wines age, just like all other wines, the harsher components like acidity and effervescence start to relax. Sometimes a vintage Champagne is worth investing in, not only for a more balanced sensation on the palate, but also for the complex aromatic expression of wine that can take years to develop.<\/p>\n\n\n\n Put their palate-cleansing power to good use. A blast of fizz could easily overpower the delicate flavors and texture of seafood carpaccio or a simple salad.<\/p>\n\n\n\n Triple cream Brie and similar cheeses are a very popular pairing for Classic Method wines.<\/strong><\/p>\n\n\n\nHow Bubbly is Your Bubbly?<\/h2>\n\n\n\n
Give the bubbles something to work with.<\/h2>\n\n\n\n