Sparkling Wine: A Beverage for All Occasions

By Serghino René

Valentine’s Day is near and it is an appropriate time to pull out that special bottle of sparkling wine or champagne. However, there is a good chance that your bubbly will not see the light of day until another special occasion, like a wedding, graduation or birthday. That is just what Mary Masters of United Liquors is trying to change.

“The United States is about the only wine producing country in the world that doesn’t embrace sparkling wine as an everyday beverage,” said Masters. “My job is to try to get Americans to embrace sparkling wine outside of celebratory occasions.”

Masters hosted an educational 5-course food pairing with sparkling wines and champagne at West on Centre this past week. Executive chef Ryan Byrne prepared the 5-course meal.

Prosecco, a Massachusetts sparkling wine, a couple sparkling wines from Napa Valley and finally champagne, from Champagne, France, were the star beverages of the evening.

Masters stressed that only wine grown and produced in Champagne, France can be called champagne, even though several wines are made the same way.

“Stylistically, they all have the bubbles in common, but you will see how each one has a different personality and how they bring out certain flavors in a dish,” said Masters.

“Melon & Brie” was the first course of the evening, consisting of serrano ham and a puff pastry filled with vanilla custard and melon pieces. It was conveniently paired with Zonin Prosecco, which accentuated the spicy, sweet and fruity flavors of the dish.

Local brand Westport Rivers Blanc de Noir of Westport, Mass. accompanied the “Sizzling Buttered Shrimp Popcorn.” Tinted with a hue of pink, the sparkling wine went well with the richness of the lightly battered shrimp and extracted the bold flavors of the cheese and parsley garnishes.

Mumm Napa Brut from the Napa Valley went with the “Lobster Salad” and the “Golden Lox.” The salad consisted of avocado, maple bacon, crispy onion ring and dill aioli wrapped in romaine lettuce. The “Lox” was made with house cured salmon, pancetta crisp, poached organic egg and toasted brioche.

The Brut Prestige, a soft blend of Chardonnay, Pinot Noir and Pinot Meunier went best with the lobster. It eased the richness of the lobster and cleansed the pallet for the next bite. The Brut Rose paired perfectly with the salmon, served best with dishes like seafood, ribs, Thai and Curry dishes.

“There is nothing that doesn’t go well with sparkling wine,” said Masters. “Had you eaten the poached egg with a still wine, it would have been a very unpleasant experience. The still wine would throw the pallet off with a metallic taste, enhancing the acidity of the egg and negating flavor all together.”

The event was a success, attracting a full-house of attendees who wanted to try something new and expand their knowledge on sparkling wine.

Doreen Papsadore of Dedham experienced her first tasting at the restaurant that evening. For her, this was a fun opportunity to learn more and explore other wines.

“My favorite is pinot noir, but I think it’s about time I try other wines and incorporate some sparkling wine in the mix,” said Papsadore. “There is so much out there.”

This was Kathy Merritt’s third tasting event at West on Centre. The Randolph resident, although a proud picky eater, enjoys new experiences.

“It was fun tasting all the sparkling wines and the foods that go well with them,” said Merritt.