I made the decision when I became a card carrying adult that I would always have something sparkling in my fridge at all times. Whether for an impromptu celebration, a last minute gift that you forgot to buy, or just a pick me up after a long day. But sparkling wines are also great accompaniments to all sorts of cuisines and don’t have to deflate your pockets. With most wine producing regions in the world making all sorts of varietals into sparklers there has never been a better time to take advantage of this fantastic food and wine combo. There are sparkling Shirazs from Australia, Zweigelt and Riesling Sekts from Austria, Cavas from Spain, Proseccos from Italy, and of course Champagne just to name a few.
One thing that most sparkling wines have in common is their high level of acidity. Acidity is awesome when you need a wine to pair with food. It does everything from kill the heat of spicy food to cut through fatty foods and cleans your palate. One of the reasons we start the evening off with something sparkling is to take the day off your palate and get your taste buds ready for what’s to come. One of my favorites is Thai food and sparkling Vouvray from Loire Valley in France. The acidity of the sparkling wine cuts through the heat of my sriracha soaked pad thai and the slight sweetness off sets the dish rather nicely. Next time you sit down to breakfast or diner, pop open a bottle of bubbly and I guarantee it will enhance any meal.
- Josh Goldman, Sommelier at The Dining Room
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