It seems Americans are shedding their shyness about popping the cork as the thirst for sparkling wine and Champagne in the United States seems far from quenched with U.S. per capita total consumption steadily increasing year over year. While there is no denial that a little bit of bubbly makes the every day a little more savory, there is simply no replacement for celebrating our grander moments: weddings, births, graduations and successful business deals.
The best news yet is that while bubbles are easily consumed on their own, sparkling wine and Champagne are some of the best wines to pair with every day eating.
In proving my point that a bucket of fried chicken and a bottle of bubbly on Wednesday night can score as many points as chocolate and roses on a Saturday, I have successfully over the years put hundreds of wine directors, wait staff and consumers to the test – pairing sparkling wine and Champagne with everything we love: from fried, salty and sweet to spicy, tangy and savory.
Why it works: wine and food pairing is really about understanding a few basic chemical reactions between food, drink and the human palate. Simply summarized, sparkling wine’s high acidity is balanced by food’s salt, fat and umami (savory) components. When acid and salt are consumed together, they have a neutralizing effect on the palate while the addition of fat provides a savory sensation. The acid of the wine highlights the food flavors and keeps the palate fresh and lively.
Pairing wasabi with sparkling always seems to be the big surprise for most consumers. Sparkling highlights food accented by wasabi or Japanese horseradish that is often combined with soy sauce (salt) and used with savory sashimi, sushi rolls and tempura fried vegetables. Wasabi is also often found in traditional winter sides dishes such as wasabi mashed potatoes while dried wasabi peas have become popular bar snacks. Yum!
A really good hamburger is hard to beat and with Kobe beef making more frequent debuts on restaurant menus and specialty meat shops, the ultimate hamburger seems to be the continual trump card among chefs in restaurants and backyards alike. Pairing steak tartare and sparkling rosé is as classic as the little black dress and the evolved, cooked version of steak tartare is well, a seriously good hamburger!
Along with beef, Americans love fried foods. Fries, truffle, cheese and plain old salted easily top the list as an American favorite and I dare say are a staple of the diet. Following in popularity is the vast assortment of fried calamari, crab cakes and croquettas found in today’s restaurant menus in addition to mainstay items like fried chicken and ham and eggs. Fortunately sparkling plays off the salty and savory every time!
Sparkling also works well with dessert and its food pairing success is rooted in the sweetness level of both the wine and dessert. Brut is the most common dryness level found in the United States, with Extra Dry being a touch sweeter and sec and demi-sec playing the perfect role of a sparkling dessert wine.
When pairing chocolate with a brut sparkling wine, choose a sparkling with a high percentage of pinot noir in the blend (50% +), as they tend to be rounder and fruitier in profile and typically work better with dark chocolate. Unfortunately traditional labeling on sparkling and Champagne rarely offers up the varietal content so look for Blanc de Noir or a back label stating the varietal content. Additionally, any good wine store worth its salt should be able to deftly guide you through a varied selection. To pair with sparkling, chose a quality dark chocolate that is not too sweet or too tannic; 70% chocolate tends to be a favorite. If you are unsure or want to experiment, buy a range of chocolates of varying concentrations and origins. The extra chocolate never seems to go to waste!
If you are not a chocolate lover or prefer more savory, less sweet desserts the options are plentiful. Favorite sparkling hook ups are apple and pear tarts, bread pudding and of course, a selection of cheese with quince, savory nuts and dried fruit.
Fortunately as demand for sparkling wine and Champagne continues to increase globally, quality levels and prices ranges are more varied and accessible than ever before. Although you can spend as much as you like, sparkling wine and Champagne need not break the bank. There are excellent values for every day – whether its for the fried chicken or closing that deal.
RECOMMENDATIONS...
Montsarra NV Spain ($13)
I first tasted this refreshing wine during an intense heat wave in New York City and it made me want to dive right in the glass! Having gone back to it several times since that sultry evening, the wine is quite impressive actually, never mind the price! Keep this on hand and party ready.
Gloria Ferrer Blanc de Noir, NV Sonoma County - U.S. ($20)
Situated in idyllic Carneros, Gloria Ferrer is the sister sparkling house to Spain’s Freixenet. The winery re-focused its winemaking efforts several years back and it positively shows as they strike the right balance between macho and sexy in this pinot noir based sparkling. The wine is a knockout!
Charles Hiedsieck NV, Brut ($45), France
Even with a strong Euro and global demand driving Champagne prices through the roof, there are still a few values to be had! Charles Heidsieck NV Brut always delivers bang for the buck – lovely, complex and understated, Champagne Charlie is classic, through and through.
Roederer Brut Rosé NV – California ($26)
Pink is never out of style and rosé sparkling wines are no exception, although rosé can be quite expensive and financially trying for those positively obsessed. Fortunately the American house Roederer Estate (sister to Louis Roederer) saves the day with its NV sparkling rosé that consistently pleases the palate and is the perfect complement to Sunday brunch, civilized shopping and that Kobe beef hamburger!
Bouvet Rosé NV – France ($15)
Located in Saumur in the Loire Valley, two hours south of Paris, Bouvet is centered in the lovely hamlet that oozes winemaking history and romantic lore from every crack and crevice. Bouvet rosé is bright, pretty and easy to drink – perfect for summer time entertaining, days at the beach and lazy afternoons.
Half Bottle Note
Once a bottle of sparkling wine or Champagne is opened and with a tight closure, you typically have 2-3 days to consume the wine before it goes flat. If you are still worried you won’t finish the bottle or simply prefer a fresh bottle every time choose a 375ml bottle that is Methóde Champenoise, which indicates the second fermentation occurred in the bottle that it is being sold. The good news: all Champagne 375ml bottles are now required by law to be Methóde Champenoise.