The sparkling life encompasses the whole table, not just the glass, and we believe the right food paired with the right wine makes both better. Explore some of our culinary experts’ favorite wine-loving recipes that will make your occasion sing.
On Sunday mornings in Paris, the open-air market begins at 7 a.m. If you've been up late the night before, you may miss the best fruits, vegetables and cheeses. But no one ever seems to run out of leeks. This slender-stalked cousin of the onion looks picturesque peeking out of the top of a shopping basket, and makes a delicious tart filling for a late-morning brunch.
Oysters are a bold and stylish way to kick off a weekend brunch. Serve them on the half shell with a garnish of lemon wedges.
Caviar is back. (The super-rich would say it never really went away.) After a decade of dwindling supplies and a total ban on imports of caviar from the endangered Beluga Sturgeon in 2005, there's cause for celebration. Thanks to a new group of California caviar producers, one of the world's oldest luxury foods is actually more affordable than ever.
Sabayon (sometimes known as zabalone or zabaglione) is a versatile Italian dessert with the consistency of light, whipped custard. Often used as a topping for fruit, it is always made with egg yokes, sugar and a white wine or liqueur. This recipe uses sparkling wine and is generous enough to serve at a party.
Grilling adds color and a savory smoked flavor to vegetables. The artichoke, however, is not actually a vegetable. Still, it lends itself well to open flame cooking. And the rich, vaguely sweet taste of balsamic vinegar has a way of bringing out the artichoke's subtle flavor.