Made primarily from Chardonnay and Pinot Noir, good-quality sparklers are made with the traditional Champagne method, where the bubbles are created in individual bottles
Sparkling Wine: Great with Food
Rob D. Brodman
Try sparkling wines with corned beef.

Swirl and taste: Apple, lemon, lime, pear, strawberry, and cherry flavors with a pleasant yeastiness (like brioche baking) and earthy minerality. Bubbly’s great acidity makes it an excellent food wine (not just a sipper for celebrations).

Pair with:
• Caviar
• Smoked salmon
• Cheeses
• Fish and shellfish
• Cream sauces
• Potpies, savory turnovers
• Asian dishes of all kinds
• Sausages―especially poultry, pork, and Polish
• Tangy, fruity condiments
• Salty foods
• Deep-fried foods
• Potato chips
• Popcorn

Find your style: Blanc de blancs is 100 percent Chardonnay and carries those flavors. A classic brut is a blend of Chardonnay and Pinot Noir. Blanc de Noirs is mostly Pinot Noir, tending toward the red fruit flavors. And sparkling rosé has just been left on those Pinot Noir skins a tiny bit longer, to pick up more color, texture, and flavor.

Great recipe pairings
For Sparkling Rosé
• Simple Seafood and Sausage Paella
 • Spring Aioli Feast
 • Tandoori Cornish Hens

For Blanc de Blancs
• Chicken and Cheese Empanadas
 • Sunday Fried Chicken
 • Hand-Rolled Sushi
 • Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

For Brut
• Beer-battered Cod and Onion Rings
 • Smoked Salmon and Potato Galette
 • Biscuit-topped Chicken Potpies
 • Tandoori Kebabs
 • Ham and Manchego Sandwiches with Tomato Jam

For Blanc de Noirs
• Smoked Salmon and Cream Cheese Roll-ups
• Mushroom and Root Vegetable Potpie
 • Fried Chicken Sandwiches with Spicy Slaw
 • Parmesan-Herb Lamb Chops with Mint Aioli
 • Smoked Salmon Sushi Salad

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