When wine writer Natalie MacLean suggested that sparkling wine was entirely suitable to serve for dinner I was thrilled. And while I wouldn’t wait for permission to do anything, including serve a certain kind of beverage, it had never occurred to me.
I love me some Bubblie Brunettie, a relatively inexpensive (around $21 a bottle) sparkler that is mostly Pinot Noir and deemed delicious by my guests any time I serve it.
It’s a Sonoma County Blanc du Noir that is 92% Pinot Noir, 8% Chardonnay with an alcohol content of 12.5%. Here’s how the vintner describes it:
Brioche and hint of berry and bright citrus in the aromas. The fine mousse brings along these notes in the mouth. Lingering finish of citrus that begs for another taste.
Mousse refers to the air bubbles that gives sparkling wines and champagne their fizz.
Sounds like champagne is more than a special-occasion beverage. I love the idea of serving it with dinner. From what I’ve read, this kind of sparkling wine goes well with a wide range of main courses, including substantial chicken and fish dishes as well as tomato-based vegetarian entrees. Serving Brunettie with dinner would lend some fun and whimsy (and maybe even a smidge of decadence) to any dinner party. So if you’re coming to my house for dinner this year, expect some champers. Or rather, Bubblie Brunettie. (Champagne can only be called champagne if it’s made in that region of France.)
What’s your favorite champagne or sparkling wine? Have you served it with dinner?
(No, no one paid or gave me anything for this post. I just LOVE this stuff!)