As the hostess of The Bubbly Girl, it’s probably no surprise that I think about enjoying champagne and sparkling wine a lot. But many people are surprised to learn that these effervescent wines are perfect for pairing with all kinds of foods.
When people hear the word “champagne,” high-end fare like caviar, lobster and cracked blue crab comes to mind. Those are all delicious with champagne and it’s sparkling sisters. But so are a range of foods that aren’t so high-falutin.
Potato chips, popcorn, french fries – basically anything salty, slightly greasy or crispy is wonderful with champagne and sparkling wine.Â Pizza and prosecco is fabulous.Â A juicy burger can be deliciously paired with a sparkling wine, as long as it’s got some gravitas from long-aging or richness from pinot noir.
The recipe section of The Bubbly Girl.com shares recipes for seasoned popcorn, savory cheddar shortbread and all sorts of foods that play well with bubbly. When I was invited to contribute a recipe to the #Let’sLunch champagne-friendly snacks lunch, I wanted to do something new and easy.
I kept thinking of the ghetto-gourmet spread I made for grilled corn on the cob this past weekend. The mix of mayonnaise, grated parmesan, seasoned salt and chili powder was exquisite on corn – and tasted pretty good by itself.Â I thought this slightly salty, slightly rich spread would taste even toasted on a baguette.
1/4 cup mayonnaise
4 tablespoons grated Parmesan (the crumbly kind)
seasoned salt, to taste
dash of paprika
1/4 French baguette, cut into thin rounds
Mix the mayonnaise, Parmesan, salt and paprika in a small bowl to make a uniform paste. Spread the mixture onto the baguette rounds, so you can’t see through to the bread.
Toast under a broiler – watching them carefully – until golden brown.
Eat while warm with your favorite bubbly.
Just last night I was having dinner with a really smart and fun foodie friend who loves, cooking, wine and cocktails. At one point the conversation turned to sparkling wine and champagne – big surprise!
But I was surprised when she admitted that when it came to opening bubbly, she usually handed the bottle off to someone else.
If you’ve been suffering from a secret fear of opening a bottle of bubbly, don’t despair! With the help of my TV reporter friend Kristi, I’ve recorded this video to teach anyone how to open that bottle of bubbly safely.
As you’ll read in the introduction of my new book “The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion” the first thing to do is to make sure to chill your sparkling wine properly for 30 minutes to an hour in the refrigerator or an ice and water bath. There’s the same amount of force behind a flying cork and a bullet leaving a gun barrel; making sure the bottle is nice and cold ensures that everything will go smoothly.
Now grab a cloth napkin, your cold bottle of bubbly and let’s get popping!