Sparkling wines and Champaigns are complex wines and can be difficult to pair. Here are some suggestions…
Brut Rose is delicious as an apéritif or with a wide range of cuisine. The Brut Rose is an exceptionally versatile wine and will pair with most dishes. Try with fresh oysters on the half shell, grilled prawns, salmon, lobster, mussels, olives or herbed nuts. Wonderful with mustard roasted pork loin or spiced chicken recipe. The Brut Rosé is a superb cheese wine, try with a variety of goat cheeses; also complements the hard-to-pair artichoke.
Blanc De Noir is outstanding with crab, Thai cuisine, roasted pork, quail, foie gras or semi-sweet deserts. Seasoning affinities include star anise, plum sauce and tarragon. Look to triple aged Gouda or hard aged cheeses with persimmons and hazelnuts for the cheese course
Blanc De Blanc-
In Champagne, Blanc de Blancs is considered the most challenging to make yet the most coveted. In California Blanc de Blancs is known as one of the most versatile sparkling wines due to its lively acidity. Try with whole roasted crab, linguine and clams, Salmon, grilled asparagus or a decadent Meyer lemon tart.
A tremendously versatile wine that is equally delicious with shellfish, crab, roasted chicken, sushi and a variety of Asian or Indian cuisine. Seasoning affinities include lemon grass, fennel and white pepper. Look to hard aged and triple creme cheeses with Meyer lemon compote for the cheese course. For a dessert pairings, look for tarts that showcase lemon, citrus fruit or kiwi.