Sparkling-wine pairings for the season

The article presents sparkling wine as a versatile table wine rather than a drink reserved for ceremonial toasts. It contrasts the lighter, fruit-oriented profile of Charmat wines with the greater aromatic and textural complexity associated with traditional-method production and extended lees contact.

Fresh, high-acid examples are proposed for aperitifs and lighter dishes, while longer-aged sparkling wines are matched with richer preparations such as grilled oily fish, gratinated oysters and mushroom risotto. Serving temperature is treated as important: excessive chilling can suppress aroma and complexity. Dry, citrus- and fruit-driven styles are suggested for desserts based on cream and tart fruit, while more complex, bread- and nut-scented examples are paired with festive confections.