Wine on the Radio - August 22, 2003

Fizzy with Food

Sparkling wines from around the world and Champagne from France are the most ignored food wines.   That's right, food wines.  

Mostly it seems we think that if the wine has bubbles and a big cork to pop it must only be for special occasions.   Not so.   Sparkling wines are great with lots of foods.  

With the quality and prices coming out of California, New York and the Northwest we can now enjoy them more frequently.  

Here's our "Fizzy with Food" checklist:

•  Fresh clams and oysters or chilled shrimp

 

•  Appetizers like pates or creamy cheeses.

 

•  Anything smoked like Nova, salmon or trout

 

•  Of course eggs benedict and omelets at brunch

 

One of our favorite fizzy foods is sushi . . . the bubbles light up its delicate flavors.

And for a main course try veal, sautéed sea food and sauces with butter and lemon.

Don't be shy!   Try some fizzy with your food.

Pop the cork™.

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