Champagne Pie Food
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30 CHAMPAGNE FOOD PAIRINGS | EPICURIOUS
From epicurious.com
Author Chris HallowellPublished 2018-09-26Estimated Reading Time 8 mins
- Jacques Lassaigne Les Vignes de Montgueux Brut Blanc de Blancs, France. This organic offering from Jacques Lassaigne is made purely of Chardonnay grapes that give it creaminess and body.
- Krug Grande Cuvée. This is not your run-of-the-mill non-vintage Champagne. It's composed of about 120 different wines from vintages up to 15 years old, and once blended, the wine is aged for an additional six years in the cellar.
- Champagne Dom Perignon Oenotheque 1996. This is the pinnacle of Champagne. The grapes were harvested in one of the best years of the past few decades, and then aged for 15 years, giving it unparalleled richness and complexity.
- Bruno Paillard Première Cuvée Brut Rosé. The Paillard Rosé is predominantly a Pinot Noir sparkling wine with a touch of Chardonnay and still Pinot Noir added in.
- Taittinger Nocturne Sec. In today's market, most Champagne is dry, since modern producers add a minimal amount of sugar to balance acidity, but it used to be that there was actually quite a bit of sweetness in Champagne.
- Bisol Crede Prosecco di Valdobbiadene Brut. Named for the clay-laden soil on the steep vineyards where the grapes are grown, the Bisol achieves concentrated flavors of ripe melons and peaches while maintaining high acidity and freshness.
- Segura Viudas Reserva Heredad Brut. Besides coming in a bottle with nifty pewter accents, this is some of Spain's finest sparkling wine. Made following the exact process used to produce Champagne and then aged for about three years, this Cava is a blend of Macabeo and Parellada grapes makes an ultra-concentrated but bone-dry and complex wine, with apple, lemon, and hazelnut flavors and an earthy minerality.
- Sparkling Wine Gruet Blanc de Noirs. This is arguably the world's best value in sparkling wine. Former Champagne producer Gilbert Gruet planted the grapes in New Mexico in vineyards located 4,300 feet above sea level (some of the highest in America), giving this Pinot Noir the lengthy maturation it needs to be world-class.
- Shingleback Black Bubbles Sparkling Shiraz. This sparkling Shiraz is wholly untraditional, and probably the most full-bodied of the bunch, but it's a lot of fun to pair with food.
- Moscato d'Asti Ceretto. Moscato d'Asti is a sparkler unique to the Asti region in northwest Italy. Made from Moscato Bianco grapes, this wine is sweet, perfumed, and citrusy.
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Occupation WriterEstimated Reading Time 10 mins
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