Bubbles in sparkling wine, combined with its acidity, help buttery flavours last longer on the palate, but there are so many types and qualities of fizz that we thought a quick easy guide you can try out might be useful.
French Champagne
& Sparkling Wines
The dry, crisp bubbles of Champagne are perfect to cut through buttery flavours in a very satisfying way.
Try these savouries:
* Creamy cheeses
* Oysters, shrimp and other shellfish, smoked salmon, caviar and fried calamari
* Salami and pâté (dare I suggest ‘foie gras’?)
or these sweets:
* Fruit desserts including tarts, crepes, and anything buttered or honeyed
Rosé Sparkling Wines
Rarely sweet, the majority of rosé wines compliment sweeter food deliciously.
Try these savouries:
* Brie and prosciutto (alone or enjoyed together)
* Smoked salmon
or these sweets:
* Raspberries, chocolate (alone or together)
Spanish Cava
Spain’s marvellous alternative to Champagne is exceptional with (you guessed it) small savoury dishes like tapas or sushi.
Try these savouries:
* Manchego cheese, olives, and almonds
* Fried fish or smoked salmon
* Prosciutto or Serrano ham
Italy’s Spritzers
Very affordably priced, Italy has evolved two excellent options to experiment with.
- Moscato d’Asti
(perfumed and sweeter of the two):
* Cheesecake
* Raspberries
* Gingers biscuits, lemon meringue and fruit sorbets
- Prosecco
(dryer, fruity and versatile):
* Almonds and antipasto
* Asparagus
* All asian foods
* Smoked salmon, prawn cocktail
* Any honey-themed dish
