Sparklers at the Dinner Table
Jordan Mackay’s article in this month’s (June 2010) issue of Wine Enthusiast explains the what, where, when and why of champagne, prosecco, cava and sparkling wines.  He has a “sparkle dinner” (man after my own heart) and invites his friends over for a dinner where the courses are paired with various bottles of the bubbly.  He welcomes his friends with a bottle of  Cava (Spain’s term for sparkling wine) to begin the evening.  Followed by a Italian sparkling red Lambrusco as a salami platter is offered.  The guests are then seated and  instead of sorbet to cleanse the palate, this smart man serves Prosecco with the next course of linguine tossed with scallops in white wine, garlic, parsley and butter.  Don’t you just wish you were there?   Roederer Estate Brut Rose (a California sparkling wine) is served with the main meat course.  And for dessert?  A sweet sparkling wine Moscato d’ Asti tasting of white peaches and orange zest served with poached pears.  The article is very informative, educational and easy to follow as the “sparklers” are paired with the foods/courses.  This issue is a keeper since I am going to follow Jordan’s menu and serve my own “sparkle” dinner.  Of course I will blog/video about the experience.  Pick up the issue and read about the 30 sparkling wines for summer entertaining. http://www.winemag.com Enjoy your summer days my friends.