One of the most food friendly wines known to a sommelier is Champagne or sparkling wine. The effervesce, acidity and body style make bubbly match a cosmic array of meats, cheeses and desserts. Although true Champagne comes from only that region of France, today more and more quality sparkling wine is being made all over the globe.

Most winemakers label their product in the French tradition. Brut is dry, extra dry has a touch of sweetness (off-dry), sec (medium sweet), demi-sec (sweet) and doux is (very sweet).

Once you learn the different styles of your wine, matching the right food is easy. Drier styles pair well with Brie and Camembert cheese. Also fish, chicken and seafood love the richness of a brut or extra dry. If its outdoor dinning at the lake remember a bottle of bubbly is the pinnacle of apéritifs. Other great matches with Champagne are lobster, shrimp, scallops and of course brunch (eggs = bubbly). One of my favorite ways to end a beautiful evening is with fresh fruits and a sweet sparkling wine.

Asti from Italy is wonderful and so are Moscato d’ Asti’s (sweet and semi-sparkling), remember to keep the wine sweeter than the dessert. If your looking for a fuller bodied Champagne a Blanc de Noir or rosé is the way to go. Pinot Noir and Pinot Meunier are the primary grapes used in these wines and tend to have lower acidity and red fruit characteristics The wine is made by blending red wine in the cuvée or by leaving the skins in contact with the juice.

Asian and Chinese cuisine with curry and cumin are always tasty with rosés. On the lighter side turn to a blanc de blanc (white of white) which is made with the Chardonnay grape. These tend to be racier and lighter with more acidity. Chicken is a ultimate choice as is creamy cheeses and smoked fish.

Champagne comes alive when chilled to (40-45º F), and the easiest ways to keep it cool is in a bucket of ice water or small cooler. Some of the countries that are making fine bubbly at bargain prices are Spain, Italy, Australia and are own U.S.A..

Cava is the term used for sparkling wine in Spain and reserve bottles can be had for under $25.00.

Italian Prosecco is a summer favorite because of its thirst quenching style and is the famous mixer in a Bellini. For grilled red meat choose a sparkling Shiraz from down under. Australia is taking their signature grape and making a spicy sparkling wine with red fruit flavors. California, Washington, Oregon and New Mexico are all making fine bubbly. These wines tend to be less yeasty and more of a cleaner style. Great with all types of cuisine for the summer.

So the next time your thinking about what wine will be a hit with all the food on the picnic table, think no more.

Veuve Clicquot La Grande Dame 1995 - citrus fruits, almonds and vanilla make this prestige cuvée a treat. $145.99.

Haton Brut NV - made with only red fruits, this Champagne has wonderful aromas of cassis and biscuits. A bargain for the quality. $26.99

Gruet Blanc de Noir - New Mexico has put sparkling wine on the map with this beauty. Great fresh fruit flavors and complexity beyond its price tag. A summer favorite. $17.99.

Ruggeri Prosecco - a excellent choice for the summer. Ripe peach flavors with a crisp clean finish. $16.99.

Banfi Rosa Regale - sweet with red fruits on the palate. Pair with chocolate mousse. $19.99.

Cordineu Pinot Noir - great cava with cherry and strawberry notes. Great bang for the buck. $15.99

Chateau Ste. Michelle Blanc de Blanc - Washington State delivers the goods with this one. Racy and clean with pear, apple and citrus. $11.99

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