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PRODUCT: Red, White & Blue Champagne

Chandon, Moet et Chandon’s sparkling wine from Napa Valley, has been issuing a limited-edition red, white and blue bottle of its brut sparkling wine for the past six years; a different design each year.

Founded in 1973 by venerable French champagne house Moët & Chandon, Chandon was the first American sparkling wine venture established by a French Champagne house in Napa Valley. Its Napa Valley vineyard holdings, Chandon grows the traditional French champagne grapes: chardonnay, pinot noir and pinot meunier.

They also create limited-edition bottles for New Year’s Eve; but let’s get back to the red, white and blue.

The bottles of Chandon Brut in American flag colors bottle was so popular, that three years ago the winery launched a companion bottle of Chandon Rosé.

If you’re pouring bubbly over Memorial Day and Independence Day weekends, these peak-chic bottles are the ones to pour.

It’s the same delicious Chandon Brut and Rosé, in standard sizes and minis—the latter a festive party favor.

The bottles, officially called the American Summer Limited Edition, are available Memorial Day through Labor Day at select retailers.

If your wine and liquor store doesn’t carry them, they can order them for you by the case. You can purchase them at Chandon.com as well.

  • Limited Edition Brut Classic Summer 2017 is $26.00/750 ml bottle, $310/case. Minis (quarter bottles) are $8/bottle, $192/case.
  • Limited Edition Rosé Summer 2017 is $28.00/50 ml bottle, $336/case. Minis are $9/bottle, $262/case.
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    WHY IS ROSÉ CHAMPAGNE MORE EXPENSIVE?

    Whether from Champagne or another region of the world that produces sparkling wines*, sparkling rosé champagne is typically more expensive than sparkling white wine.

    That’s because making it is more labor-intensive and time-consuming.

    There are two ways to make rosé champagne. We’ll start off with the fact that there are two main wine grapes grown in the Champagne region: chardonnay (white grapes) and pinot noir (black grapes†). Champagne can be made from:

  • All white grapes, called blanc de blanc (meaning, white wine [champagne] from white grapes), made from chardonnay grapes and possibly some blending grapes. Taittinger Comtes de Champagne Blanc de Blancs is an example (here are more). “Blanc de blancs” will be on the label.
  • All red/black grapes, called blanc de noirs, made from pinot noir and/or pinot meunier grapes. The term means literally “white of blacks,” a white wine made from black grapes), These are more limited and more costly. Examples include Bollinger Vieilles Vignes Francaises Blanc de Noirs and Krug Clos d’Ambonnay (here are others). Here are others.
  • A combination. Most champagnes are a blend of chardonnay and pinot noir.
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    How Sparkling Rosé Is Made

    Making a rosé takes extra steps. The most common method in the Champagne region is to blend still red wine into the champagne. The red wine produces deeper, more robust red fruit aromas.

    The other approach, used by the top houses, is more complicated and more costly. During the part of the juice fermentation called maceration, the winemaker allows skin contact of the red grape skins, with the pressed white juice.

     

    July 4th Champagne

    Moet et Chandon Champagne

    Rose Champagne Flutes

    [1] Chandon’s 2017 American Summer Limited Edition sparkling wines (photo courtesy Chandon). [2] Moet and Chandon, the famed French champagne, planted its grape vines in Napa Valley to produce Chandon. [3] Rosé bubbly adds even more festiveness (photo Jacek Kadaj | Fotolia).

     
    The process is very carefully monitored to extract the color, tannin and flavor compounds from the skin. It produces a more delicate flavor than blending in red wine.

    (Champagne trivia: The coveted pale salmon color known as oeil-de-perdrix, partridge eye, which dates to the Middle Ages in Champagne. It gave its name to a style of rosé wine made in Switzerland. Here’s more information.)

    Champagne houses pride themselves a consistent house style. The challenge with either approach to making rosé champagne is to create the same color year after year, even though the blend of grapes changes based on the harvest (i.e., the sweetness and other properties of the harvested grapes).

    But…back to summer sipping: A sparkling wine lighter than champagne is best in the outdoor heat. Here are the different types of sparkling wine and sparkling rosé.

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    *Legally, only sparkling wine produced in the French region of Champagne can be called champagne. Everything else is properly called sparkling wine.

    †Red wine grapes are referred to as black in the industry. Depending on varietal, they can range from dark red to purplish black in color.

    ‡By law, arbane, petit meslier, pinot blanc and pinot gris can also be used in the blend. Some producers use them to round out the flavors; but these grapes comprise just a fraction of the the grapes grown in the region.

      

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    TIP OF THE DAY: Salad In A Wine Glass

    Tumbler Salad

    Riedel O Red Wine Tumbler

    Yogurt Parfaits

    Classic Layered Salad

    Avocado Layered Salad

    [1] A beautiful layered salad in a wine tumbler (photo courtesy Riedel Japan). [2] Riedel’s O series tumbler for red wine (photo courtesy Riedel). [3] How many different ways can you use them? See our list (photo Riedel | Facebook). [4] A classic layered salad (photo courtesy Kraft). [5] The most recent layered salad trend: in a Mason jar (here’s the recipe from the California Avocado Commission).

     

    Yesterday’s tip was to use salad as a soup garnish.

    Today we’re taking a slightly different turn.

    Serve an elegant layered salad in (photo #1) a wine tumbler, like Riedel’s O Red Wine Tumbler (photo #2).

    In fact, when you’re not drinking wine from the tumblers, you can variously use them:
     
    At Breakfast

  • Fruit Salad
  • Juice or milk
  • Scrambled eggs
  • Yogurt and granola
  •  
    At Lunch

  • Salad
  • Soup
  • Dessert
  •  
    At Dinner

  • First course
  • Sides
  • Dessert
  •  
     
    WHAT’S THE DIFFERENCE BETWEEN A WINE TUMBLER & A WINE GLASS?

    Like its entire line of fine glassware for wine and spirits, Riedel’s wine tumblers are sophisticated glassware engineered for different grape varietals, to deliver the maximum flavors and aromas. The shape of the bowl and mouth direct the wine to different areas of the palate.

    Now, to the stemmed wine glass that has been around for many centuries. It is meant to be held by the stem, not by the bowl.

    Stemware was created for elegance, so the heat from one’s hand didn’t warm the wine in the bowl, and so one’s sticky fingers didn’t leave grease marks on the glass.

    But, with the increasing casual that has developed over the last 30 years, few people know or care about etiquette, and most people hold their stemware by the bowl.

    If you can’t lick ‘em, join ‘em; so Riedel, the world’s greatest wine glass maker, decided to give people what they want: a bowl with no stem.

    The O Stemless Tumblers line did so well, that Riedel has added lines with etched designs and colored bottoms.

    They’re an affordable gift. Check out the choices at Amazon.

    THE HISTORY OF LAYERED SALAD

    Try as we did, we couldn’t find a detailed reference to layered salad before the 1970s. A 2000 article in the South Florida Sun-Sentinel refers to a seven layer salad as a fat-laden salad that “helped give salads of the 1950s a bad name” [source].

    Ingredients are layered in a glass bowl, with the varied layer colors and textures providing eye appeal. Made for barbecues, parties, picnics, potlucks, it was/is assembled ahead of time and is easy to transport. It can feed a crowd, and was very popular with said crowd.

    The layers—as few or as many as the cook desires—commonly include:

  • Bacon or ham
  • Bell peppers
  • Cucumbers
  • Hard-boiled eggs
  • Iceberg lettuce
  • Green or red onions
  • Peas
  • Sharp cheddar cheese, grated
  • Tomatoes
  •  
    The original dressing may have been mayonnaise-based or a mayo-sour cream combination. Depending on the cook, bottled Italian or ranch dressing can be employed.

    Personally, we skip the shredded cheddar and use a mayo-sour cream-chunky blue cheese dressing.

     

     
      

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    TIP OF THE DAY: Sauvignon Blanc Styles & Pairings

    April 24th is National Sauvignon Blanc Day, a grape that grows easily around the world and makes wines that are popular wherever they are made.

    Sauvignon Blanc (SAW-vin-yawn BLON) is an AOC-classified* French wine that is planted around the world. Its origin is the eastern part of France’s Loire Valley, where it abuts Burgundy.

    In France, where wines are known by their region or city, the Loire produces two major appelations: Sancerre after the city in Sancerre on the left bank of the Loire River, and Pouilly-Fumé from the town of Pouilly-sur-Loire, on the opposite bank. Elsewhere in the world, wines are known by their grape varietal names (i.e., sauvignon blanc).

  • In France, the grape is also used to make White Bordeaux (Bordeaux blanc), commonly blended with Semillon and Muscadelle, and often barrel-fermented and aged.
  • A smaller amount of Sauvignon Blanc is grown in the southwest of France, in Languedoc-Roussillon.
  • There is one White Burgundy made from Sauvignon Blanc: St. Bris, and its about $12 (photo #5, courtesy Goisot).
  • The Loire Valley also grows a smaller amount of red wine grapes (about 25% of total production), used to make red Sancerre and rosé.
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    THE DELIGHTS OF SAUVIGNON BLANC

    The Sauvignon Blanc grape produces refreshing, dry, white wines with one of two key flavor profiles: grapefruit/citrus or grassy/herbaceous, depending on the terroir†. Both are delicious.

    The wine is known for high acidity, light to medium body and medium alcohol. It is most often unoaked.

    It is also very affordable, with bottles available from around $10, many in the $12 to $15 range, and the finest of the breed (such as Sancerre’s Ladoucette Comte Lafond) in the $35 to $45 range.

    By comparison, Chablis is double the price, with Grüner Veltliner in the middle.

    If you like white wines such as Chablis and Grüner Veltliner, you’ll likely be a fan of Sauvignon Blanc.

    Its acid backbone complements everything from plateaux de fruits de mer (raw seafood platters) and grilled chicken and fish to buttery sauces and rich cheeses; although the AOC cheese of the Loire, chèvre (goat cheese), is its most popular pairing.

    We go deep into food pairings at the end of this article. First, it’s important to understand the styles of Sauvignon Blanc.

    ________________

    *AOC, an abbreviation of appellation d’origine contrôlée, is a legal designation that places rigid standards on how and where a French product can be produced. This ensures consistent quality and preserves its reputation.

    †Pronounced tuhr-WAH, terroir is the French expression for sense of place, the unique environment in which something grows—its specific soil composition and microclimate. Microclimate includes temperature, amount of sunshine and rain. The flavor nuances of agricultural products, from grapes to olives to milk to cacao, is a function of its terroir.
    ________________

    STYLES OF SAUVIGNON BLANC BY REGION

    We start off with the tip to have a tasting get-together. If your group shares in the work, you can assign everyone a Sauvignon Blanc from a different region, and a food that goes with it.

    The grape is relatively easy to grow, and thus is grown in more than 10 countries, from Canada to Italy to New Zealand to South Africa—even in Romania, Moldova.

    With so many different terroirs and national preferences, you can find Sauvignon Blanc in a wide range of styles and flavors.

    Sauvignon blanc delivers minerality and very high acidity. From there:

  • Cool regions like the Loire and New Zealand produce grassy and herbaceous flavors, with notes of lime, minerals and sometimes, honeydew melon.
  • Warm climates like California and South Africa produce fruity, citrussy wines.
  •  
    The best regions for Sauvignon Blanc beyond the Loire Valley are California and Chile—but don’t let that stop you from trying examples from everywhere.

    Many thanks to Wine Folly for making these invaluable distinctions:

    Australia’s Sauvignon Blanc Wines

    Australia overall is a hot climate region, but there are cooler climate areas within Australia (Adelaide Hills, South Australia) suitable for growing good Sauvignon Blanc.

    These terroirs generate flavors of kiwi, honeydew, and white peach with medium-high acidity and light body.

    Wines from Western Australia (including Margaret River) have both vegetal and fruity flavors. Nuances of bell pepper and chervil mingle with passionfruit and minerality. The wines have high acidity and light body. Some high-end producers use oak for creaminess and texture.

    Chile’s Sauvignon Blanc Wines

    Most exported Sauvignon Blancs come from Chile’s Central Valley. The terroir generates flavors of grass, lime juice, green banana and pineapple, and, unique to the area, a bit of salinity.

    France’s Sauvignon Blanc Wines

    France is the world’s largest grower of Sauvignon Blanc. In the cooler climate of the Loire Valley, the wines yield flavors of cut-grass, nettles, elderflower, blackcurrant leaf and gooseberries combine with flinty minerality.

    These are the classic flavors of Sauvignon Blanc. But you may prefer flavors from other regions.

    Further south in Bordeaux, the terroir generates flavors of lemon pith, grass and gravelly minerals with high acidity and a simple light body. The high-end wines are often aged in oak, and develop other fruit flavors (gooseberry, kiwi, lemon curd, lemongrass, honeyed grapefruit) with a subtle nutty-creamy texture from the oak.

    Italy’s Sauvignon Blanc Wines

    The majority of Sauvignon Blanc in Italy is produced in Friuli-Venezia Giulia, in the northeast bordering Austria. It is usually labeled as Sauvignon, as opposed to Sauvignon Blanc.

    The primary flavors are fruity: gooseberry, orange blossom, pear and white peach. The acidity is very high and the body is light. High acidity and light body characterize more stringent wines, making this our least favorite country for Sauvignon Blanc.

    New Zealand’s Sauvignon Blanc Wines

    New Zealand is a cool climate country and Sauvignon Blanc is the country’s most planted grape. It is grown in the northern part of the South Island, in the Marlborough region.

    It is here that the wine is made in the most assertive style anywhere. Dpending on ripeness levels it can be more vegetal (e.g. green pepper) or smack of tropical fruit (grapefruit, guava, mango, passionfruit).

    South Africa’s Sauvignon Blanc Wines

    The warm, warm climate of South Africa produces high-quality Sauvignon Blanc, mostly in the Western Cape region.

    Most are not aged in stainless steel, but there are several smaller, more distinct areas that are known for producing barrel-fermented and aged (i.e., oaked) wines. Look for wines from Elgin, Franschhoek and Stellenbosch for these powerful oaked wines.

    Most Sauvignon Blancs from the Western Cape have a light-medium body and acidity. Flavors include green herbs, green bell pepper and guava. High-end wines may show you jasmine, honeysuckle, Meyer lemon and nuttiness.

    Spain’s Sauvignon Blanc Wines

    The majority of Spanish Sauvignon Blanc comprises value-driven bulk winegrows in the south, in La Mancha. However, there are a few quality producers elsewhere.

    Look for wines from Castilla y Leon: medium-high acidity and medium-light body, with dusty minerality and flavors of bell pepper and honeydew melon.

       
    Sauvignon Blanc Vineyard

    Sauvignon Blanc Grapes

    Sauvignon Blanc Glasses

    Sauvignon Blanc La Doucette Comte Lafon Loire

    Sauvignon Blanc  St Bris Burgundy

    Massey Dacta Sauvignon Blanc

    Jean Marc Barthez Bordeau Blanc

    [1] A Sauvignon Blanc vinpeyard in California (photo courtesy Ghielmetti Vineyard). [2] Sauvignon Blanc grapes on the vine (photo courtesy Italian Recipes. [3] In the glass, crisp and refreshing (photo courtesy Betches). [4] Our favorite: Ladoucette Comte Lafon, from Sancerre in the Loire Valley. [5] The only Sauvignon Blanc-based white Burgundy, Saint Bris AOC. [6] Massey Ferguson is a manufacturer of agricultural equipment, including tractor used in vineyards. The slang word for the tractor in New Zealand is “dacta.” Yes, the vineyard is named after its tractor! It’s a favorite of our wine consultant, Mary Taylor, and it’s around $15. [7] Another Mary Taylor favorite: this Sauvignon Blanc-based Bordeaux Blanc from Jean Marc Barthez.

     
    Rueda produces high quality Sauvignon Blanc and Verdejo wines. The Verdejo grape produces wine with that tastes very similar to Sauvignon Blanc.

    The United States’ Sauvignon Blanc Wines

    Numerous wine-growing regions in the U.S. grown Sauvignon Blanc; but the best wines come from the North Coast region of California (Mendocino, Napa, Sonoma) and the Columbia Valley of Washington State.

    The California wines have medium acidity and body. In Napa, you’ll find flavors of grapefruit, honeydew and white peach. In Sonoma, the wines deliver light-medium body and medium-high acidity, with notes of green apple, honeydew and pineapple.

    Head north to Washington for light body, high-acidity wines with flavors of lime, grapefruit, and gravelly minerals.

    SAUVIGNON BLANC: A NOBLE GRAPE

    What makes a grape noble?

    The term is used to describe the grapes that are grown internationally, yet retain their fundamental characteristics regardless of growing region and the local terroir. The French term is cépage noble” (SAY-paj NOBL).

    There are six noble grapes (all grown in France), with an argument for a seventh. They are:

  • Cabernet Sauvignon (red)
  • Chardonnay (white)
  • Merlot (red)
  • Pinot noir (red)
  • Riesling (white)
  • Sauvignon Blanc (white)
  • Syrah (red—the seventh contender)
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    Bowl Of Mussels

    Plateau de Mer

    Salmon With Sauvignon Blanc

    Goat Cheese With Sauvignon Blanc

    Sauvignon Blanc Sorbet

    [8] Serve Sauvignon Blanc with seafood, cooked or raw (photo of mussels courtesy Duplex On Third | Los Angeles). [9] Plateau de mer at The Smith | NYC. [10] Serve it with salmon or any fish (photo courtesy Preserved Cherries). [11] With any and all goat cheeses (photo courtesy Bella Sun Luci).

     

    THE HISTORY OF SAUVIGNON BLANC

    The vineyards of the Loire Valley date back to the Roman era, where the grapes that grew wild were first cultivated.

    Sauvignon Blanc is likely a mutation of that wild grape cultivated by the Romans. “Sauvignon” derives from the French word sauvage, wild; blanc is white.

    With the collapse of the Roman Empire until the 12th century, monasteries became the main keepers of viticulture and winemaking; sacramental wine (vinum theologium) was essential to celebrate the mass.

    Monks had the resources, education and time necessary to improve their viticultural skills. slowly over time. Throughout the Middle Ages, monasteries owned the best vineyards. Their wine was superior to others, and they also produced large quantities for sale, to support their orders [source].

    In the Loire Valley, Sauvignon Blanc vineyards (and other grapes still grown there today) were maintained and enhanced by Benedictine monks.

    Red wine lovers will be interested to know that the white Sauvignon Blanc grape is one of the parents of the red Cabernet Sauvignon grape. The other parent is the the red Cabernet Franc grape.
     
    SAUVIGNON BLANC FOOD PAIRINGS

    It is a truth universally acknowledged, that wines pair best with foods from their regions in which they are produced. That’s why winemakers bring out particular flavors, acidity levels, and so forth.

    In the Loire, this cuisine is noteworthy for its:

  • Fish: The ancient rivers have always provided fish, cooked simply: bream, eel, pike, perch (zander) and shad are common. In more modern times, beurre blanc, a butter sauce flavored with shallots and vinegar, has become a standard accompaniment.
  • Game: The Loire is full of duck, pheasant, pigeon, quail, rabbit, venison, and wild boar. Rich sauces made with the area’s wild mushrooms are classic.
  • Rillettes: A shredded, textured pâté served in a crock for spreading on bread. Pork is the principal meat, but duck and salmon rillettes are also classics.
  • Goat Cheeses: Crottin de Chavignol, young and spreadable or old and dry (this cheese was originally created for Sancerre: a perfect pairing); Pyramide de Valençay, a pyramid-shaped goat’s cheese also dusted with ashes; Sainte-Maure, a cylinder shape coated with ashes; Selles-sur-Cher, a tangy goat also dusted with ashes.
  •  
    What’s with all the ashes?

    Goat cheese is very fragile, and before modern packaging, plant-based ashes covered the cheeses to protect them on their way to market, over bumpy roads in horse-driven carts.

    There are more food pairings below, that address favorite foods beyond the Loire.

    For Dessert

    While you likely don’t want to have dessert with a dry wine, the region offers sweet, Chenin Blanc-based wines to end a Loire-focused feast. Look for:

  • Anjou-Coteaux de la Loire AOC, moelleux, doux orliquoreux‡
  • Bonnezeaux AOC, liquoreux
  • Coteaux de l’Aubance AOC, liquoreux and sélection de grains nobles (SGN)
  • Coteaux de Saumur AOC, moelleux to liquoreux
  • Coteaux du Layon AOC, liquoreux and sélection de grains nobles (SGN)
  • Quarts-de-Chaume AOC: Liquoreux
  • Vouvray moelleux, doux or liquoreux
  •  
    There are other sweet wines made in the Loire, but this is an excellent starter list. Two noteworthy desserts:

  • Sablés: The cookie, which originated in Normandy, has become very popular in the Loire. Sablé is a buttery, shortbread-like cookie that is often flavored with almonds, lemon or orange zest. The treat originally hails from the Normandy region but has also become quite popular throughout Loire. In the translation, “sand,” refers to the cookie’s crumbly texture. : plain, dipped in chocolate or sandwiched with jam.
  • Tarte Tatin: An apple tart with caramelized apples, this beloved dessert was an accident. It is now also made with different fruits ans aavory versions are also made. Here’s the history of Tarte Tatin.
  • ________________

    ‡Both moelleux (moy-YOO), doux, liquoreux (lih-coe-ROO) are general French terms for sweet wines. The translation of moelleux is sweet, soft, tender, smooth, mellow. A wine labeled doux in sweeter still. A liquoreux designation indicates the richest, most luscious sweet wines. Labels of sélection de grains nobles (selection of noble berries, abbreviated as SGN) indicates that the grapes were affected by noble rot (botrytis). These are the sweetest and richest wines, with the most concentrated flavors (and greatest cost).
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    MORE FOODS TO PAIR WITH SAUVIGNON BLANC

    Because Sauvignon Blanc is tart and tangy, it is the best wine to serve with salad, including Caesar salad topped with chicken or salmon. Its acidity complements the vinegar in a vinaigrette.

    Other classic food pairings are:

  • Asparagus, mushrooms.
  • Cheeses: In addition to fresh and aged goat cheeses, look for goat cheddar and nutty cheeses such as Gruyère and Alpine (a.k.a. Swiss mountain) cheeses. There are also cow’s milk cheeses made in the Loire. If you’re there, look for Cendré d’Olivet and Feuille de Dreux.
  • Citrus sauces (e.g. on chicken or fish).
  • Dairy: butter, crème fraîche, sour cream, yogurt.
  • Chicken and fish, especially roasted or grilled, and/or with beurre blanc.
  • Garlicky recipes.
  • Greek mezze (spreads), anything with yogurt and dill.
  • Herbed recipes, including those with basil, chives, cilantro, dill, fennel, mint, parsley and rosemary, tarragon, thyme.
  • Pork, pan-fried, grilled or roasted.
  • Veal, chops or scallops.
  • Smoked fish, including smoked salmon.
  • Spices: coriander, fennel, saffron, turmeric, white pepper.
  • Spicy foods and spicy international cuisines (Indian, Mexican, Vietnamese, e.g.).
  •  
    In addition to being drunk as is, Sauvignon Blanc is also popular in spritzers and white sangria.

      

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    TIP OF THE DAY: Popcorn & Wine Pairings

    Popcorn & Wine

    Chocolate Popcorn Red Wine

    Popcorn Wine Pairing

    [1] (photo courtesy Hidden Valley). [2] (photo courtesy Coupons.com).[3] Go whole-hog with a pairing flight (photo courtesy Skinnygirl).

     

    For the Oscars on Sunday, how about some popcorn pairing fun?

    If you typically watch the show with a bowl of popcorn, consider moving past the beer and soda in favor of wine pairings.

    Wine and popcorn? Why not?

    It’s another opportunity to see how your palate responds to different flavor pairings.

    As with all foods, wines are paired to the seasonings of the dish. That big combo can of three flavors—buttered, caramel and cheese corn—enables you to try three different wine pairings, with more flavor pairings below.

    WHAT WINE GOES WITH POPCORN?

    As with beer, sparkling wine goes with anything, whether white (cava, prosecco), rosé sparkling or red sparkling (such as brachetto d’asti or lambrusco). (See the different types of sparkling wine, and rosé sparklers).

    But you can also create a pairing party. Your personal preferences take precedence over “logical” recommendations below. If you prefer pinot grigio or rosé, serve it!

  • Buttered Popcorn: Look for a buttery wine—chardonnay or grenache. Rosé is another option.
  • Caramel corn: Pick a dessert wine, like moscato; or a wine with caramel notes such as Montilla-Morales, or late harvest Pinot Noir.
  • Cheddar or Parmesan Popcorn: Strong cheese flavors require a robust wine, such as cabernet sauvignon, zinfandel or an oaky chardonnay.
  • Chile Popcorn: For Cajun, chipotle, jalapeño, etc., gewürtztraminer, riesling or sauvignon blanc pair with heat. On the red side look at malbec or pinot noir.
  • Dark Chocolate Popcorn: Calling the dessert wines: banyuls, late harvest zinfandel, maury, port, shiraz, vin santo.
  • Global Spices: With curry, harissa and other strong flavors, try gewürtztraminer, riesling or sauvignon blanc.
  • Kettle Corn: Try an off-dry/semi-dry (slightly sweet) or sweet wine: demo-sec champagne, lambrusco semisecco, sercial madeira, sweet riesling.
  • Milk Chocolate Popcorn: Look for montilla-moriles, moscatel de setubal, sherry (amontillado, cream or PX), port, vin santo.
  • Salted Caramel Or Chocolate: Dry sparkling wine works here, or one of the suggestions for chocolate-wine pairings.
  • Salty Popcorn or Bacon Popcorn: Like lots of salt? The best pairing is beer or a Margarita.
  • Truffle Popcorn: Earthy truffles like an earthy wine: barolo,cabernet sauvignon, merlot, pinot noir, syrah, tempranillo.
  • White Chocolate Popcorn: Dessert wines are called for, especially brochette d’acqui, ice wine, lambrusco, muscat/moscato, port.
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    POPCORN HISTORY

    Where would we be without popcorn?

    Americans consume approximately 17.3 billion quarts of popcorn each year.

    The history of popcorn—originally not a snack food, but ground into flour for subsistance far.

    The history of popcorn in the U.S.. It was first used by the colonists as a breakfast cereal, served with milk and sugar.

    What makes popcorn kernels pop—only strains developed to pop are used for popcorn.

     
      

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    TIP OF THE DAY: Affordable Rose Bubbly For Valentine’s Day

    Check the price of Champagne. Even the lowest-level brands are

    Now look at our three recommendations for rose sparkling wine (once called “pink Champagne):

    The first is $13.99; the latter are in the $18.99 range. Why is this a bargain?

    These are sweeter styles, perfect to enjoy as an aperitif, with chocolates or desserts, even at breakfast. Some of our favorite pairings:

  • French toast with strawberries and cassis syrup
  • Bread pudding with chocolate chunks (or chocolate bread pudding)
  • Strawberries in balsamic vinegar
  • Chocolate cake, candy pie, pudding
  •  
    Perpetual crowd pleasers, these wines should be served chilled (as with all bubblies).
     
     
    MARTINI: SPARKLING ROSÉ

    Martini Sparkling Rosé (photo #1—the brand was formerly called Martini & Rossi) is an Italian sparkler made from a blend of brachetto, malvasia and moscato bianco grapes from Northern Italy.

    The nose is delightful, a blend strawberry, rose and tropical fruit aromas.

    The wine is medium-dry, the palate is slightly sweet with ripe berry and peach flavors. The alcohol level is 9.5%.

    This wine also pairs well with seafood, and with cold meats and with creamy cheeses (although we love it with fresh goat cheese, too).

    And of course, serve it with fruit—especially with stone fruits like apricots and peaches, or a stone fruit salad with a dab of crème fraîche or mascarpone.

    You can serve it with light lunches and take it on picnics.
     
     
    BANFI: ROSA REGALE BRACHETTO D’ACQUI

    This delightfully spritzy, full-bodied sparkling wine (photo #2) is cranberry-red in color. The aroma (bouquet, nose) has hints of raspberries and strawberries plus rose petals. What could be more perfect for Valentine’s Day?

    On the palate you’ll taste fresh raspberries. The crisp acidity enables it to pair with the richest desserts, and the elegance makes it a good date for a plate of fine cheeses.

    It also pairs well with seafood and spicy fare.

    Rosa Regale Brachetto d’Acqui gets its name because it’s 100% brachetto, a red wine grape; and the grapes are grownin vineyard located outside the town of Acqui in the Piedmont region of Italy.

    It has the lowest alcohol of the three, at 7.3%: You can drink more without losing the passion.

    Speaking of which, Brachetto has a legend: that both Julius Caesar and Marc Antony sent Brachetto wine as gifts to Cleopatra. Some suggest that Cleopatra fell in love with Caesar over her first sip of Brachetto (the still wine, since sparkling wine had not yet been invented).

     

    Sparkling Rose

    Banfi Rosa Regale Sparkling Red Wine

    Santa Margherita Sparkling Rose Wine

    [1] Martini Sparkling Rosé, pretty in pink. [2] Rosa Regale Brachetto d’Acqui, the color of red roses. [3] Santa Margherita Sparkling Rosé, another fine pink-hued sparkler. All three bubblies are from northern Italy.

     
    In turn, the queen had her lovers drink the wine to unleash their passion. Hence, Rosa Regale, which means royal passion.

    You can shop around for the best price. In our area, we can find a 750ml bottle for around $18.99. But don’t worry about spending a few dollars more: It’s worth it.
     
     
    SANTA MARGHERITA SPARKLING ROSÉ

    This Prosecco (photo #3) is from the Santa Margherita Winery in Trentino-Alto Adige, a hilly area in the province of Treviso, bordering Switzerland and Austria to the north.

    It’s a blend of glera (the process grape), chardonnay and malbec, which provides some of the pink hue.

    The aroma is floral, with what wine insiders call white fruits, plus delicate hints of red berry fruits (strawberries, raspberries).

    The flavor is delicate but vibrant, remaining on the palate (a.k.a. long finish). The alcohol level is 12%.

    For food pairings beyond sweets, look to Italian appetizers, seafood dishes, spicy foods, and the exotic seasonings of Asian cuisines.

    You may find it for $18.99, but we had no complaints paying $21.99 for our bottle.
     
     
    NOTE: These wines are meant to be drunk fresh.

    Don’t lay them down, don’t look for older vintages. Drink ‘em if you got ‘em.

      

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