Published December 11, 2015
In North America, sparkling wines like Champagne, Cava, and Prosecco are generally reserved for holidays and other celebrations. These bubbly delights are usually savored with oysters, hors-d’oeuvres, foie gras and other festive delicacies.
Despite these cherished holiday traditions, sommeliers are attempting to promote sparkling wine as a perfect beverage for more dressed-down occasions. In most of the world, sparkling wines are not reserved for the holidays, so there’s no reason that they should be in North America. Some novel pairings modern sommeliers suggest for sparkling wine are beef sliders, chili with cheddar cheese, and fish tacos. Since sparkling wine is light and bubbly, it pairs well with many foods that traditionally accompany beer.
If you want to expand the sparkling menu on your restaurant, it pays to have a variety. Prosecco is a good value, as are many domestic varieties from California do as well. Champagne is the classic, of course, but there are fascinating wines from other regions of France that are made with the same methods.
What’s most important is to sell the fun of sparkling wine to your customers. A meal paired with bubbly is a memorable one that will encourage repeat visits.
Read the full article here: Sparkling Sips for Celebrations
Break Out the Bubbly Anytime
In North America, sparkling wines like Champagne, Cava, and Prosecco are generally reserved for holidays and other celebrations. These bubbly delights are usually savored with oysters, hors-d’oeuvres, foie gras and other festive delicacies.
Despite these cherished holiday traditions, sommeliers are attempting to promote sparkling wine as a perfect beverage for more dressed-down occasions. In most of the world, sparkling wines are not reserved for the holidays, so there’s no reason that they should be in North America. Some novel pairings modern sommeliers suggest for sparkling wine are beef sliders, chili with cheddar cheese, and fish tacos. Since sparkling wine is light and bubbly, it pairs well with many foods that traditionally accompany beer.
If you want to expand the sparkling menu on your restaurant, it pays to have a variety. Prosecco is a good value, as are many domestic varieties from California do as well. Champagne is the classic, of course, but there are fascinating wines from other regions of France that are made with the same methods.
What’s most important is to sell the fun of sparkling wine to your customers. A meal paired with bubbly is a memorable one that will encourage repeat visits.
Read the full article here: Sparkling Sips for Celebrations
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