Amazing Dishes to Pair with Your Favorite Bubbly

Pairing food and wine is a norm that the world picked up from pioneering wine-producing countries such as Italy, Spain, and France. Wine connoisseurs have regarded this beverage as a type of food one always consumes alongside dishes from the country of origin that complement the wine’s unique qualities. The fun in pairing is that the aftertaste of the wine blends pleasantly with the food’s taste.

Discovering what foods go well with specific bubbly wines is, however, not easy. Fortunately, we’ve got a few suggestions and tips to help you pair your delicacies with the right sparkling wine.

Zucchini Linguine Paired with Grüner Veltliner Klassik

This dish is ideal for a vegetarian. It features zucchini, either chopped or grated into boiled linguine. Herbs that could supplement the desired sour taste include lemon, pepper, garlic, and mint. Other optional ingredients include salt, cheese, olive oil, and butter.

A light, sparkly white wine is a great accompaniment to many vegetarian dishes. The Austrian Schlumberger Grüner Veltliner Klassik matches perfectly here, with an intense spicy aftertaste. Tip: most white wines are best served at about 7 degrees Celsius. If you need help finding a good cooler, the Temperature Sensei does a good break down for buying wine coolers.

Thai Green Salad and Lightly Sweet, Sparkling German Riesling

With finely chopped and fried poultry meat of your choice, this dish clears the vegetarian air. The moist mixture of Thai salad and crispy fried meat spiced up with some salt packs the crunch in this dish.

The taste and sensation of the bubbly Riesling breathes life into this light dish. Its intense fruity aroma often brings to mind honeycomb, jasmine, or funnily enough, petroleum.

Cumin-Spiced Burgers with Ca’ de Noci Sottobosco

This dish is a rather easy one to prepare. It’s a favorable dish when you don’t have enough time for cooking. All you need to do is slice an onion along with some pepper and tomato. Add about a quarter cup of harissa, three teaspoons of cumin, and ground pepper or garlic to your mince before shaping into burgers and frying.

Pair your quick and tasty meal with an indulgent sparkling red. Ca’ de Noci Sottobosco hails from an organic winery in the Emilia-Romagna region of Italy and offers a savory tang offset by playful bubbles. We recommend this with any meat dish.

Champagne and Grapefruit Onion Salad and Scallops

This sparkly drink from France can go with many recipes, but is especially good with anything salty. This easy-to-prepare dish only requires cocktail onions, grapefruit, parsley leaves, freshly ground pepper, and two pounds of sea scallops.

Peel the grapefruit completely to remove all the sour white pith. Extract a tablespoon of juice from the peeled grapefruit by cutting carefully through the membranes to release the sections into a bowl. Mix the sliced onions, parsley leaves, pepper, and a tablespoon of juice from the grapefruit to make a salad. Fry the scallops seasoned with salt using a tablespoon of olive oil until they turn brown. Arrange the scallops around the salad. You may choose to refrigerate the salad for about an hour to give it a chilled taste.

Shrimp and Australian Blanc de Noir

There are lots of fantastic shrimp dishes out there, but this one will focus more on butter flavored with garlic, parsley, lemon, and thyme to provide an aromatic soup for the roasted shellfish and shrimp.

Seafood paired with a full-bodied, fruity sparkling wine can’t be beaten – like an Australian Blanc de Noir. Find a bottle infused with plenty of fruit, such as red cherry, apple and lemon for a perfect summer accompaniment to your meal.

Final Thoughts

You don’t have to buy expensive wine to enjoy these delicacies – just research what kinds of foods go best with your favorite sparkling wines to make the most of them. Carefully consider factors such as the acidity of the wine, as well as salt and fat levels in the food when deciding on what foods to pair with your bubbly.

When pairing a drink with a dish for the first time, reduce the spices in the recipe as this will help you assess the taste more vividly.