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 TM
The Perfect Appetizer Wine
by Madelyn Miller
The culinary world is in the midst of an exciting experimental period as chefs everywhere are debuting meals with a sampling of delicious, creatively conceived appetizers-the equivalent of the shared amuses bouche. More than any other, the appetizer course allows a chef to flex their culinary muscles. And sparkling wine is the ultimate complement to this wide range of textures and flavors.
Gloria Ferrer sparkling wines have all the requisite characteristics for versatility-generous fruit aromas and flavors, fine mousse and a persistent, crisp finish. This chart illustrates the affinity that Gloria Ferrer sparkling wines demonstrate with the wide stylistic range of flavors and ingredients chefs are showcasing in their cuisine.
| PAN-PACIFIC/SPICY |
SPARKLING RATIONALE |
Mussels with coconut curry
Pad Thai
Shrimp satay with peanut sauce
Fire cracker shrimp with mango salsa |
The forward fruit and relatively high dosage level
in sparkling wine provides an ideal foil
for the spicy, exuberant flavors of
the Pacific Rim & India. |
| DEEP-FRIED |
SPARKLING RATIONALE |
Buttermilk batter onion rings
Chile-spiced deep fried calamari
Spring vegetable frito misto
Tempura shrimp |
The crisp character and fine bubbles
of sparkling wine sweep fat from the palate,
refreshing it for the next bite. |
| SEAFOOD |
SPARKLING RATIONALE |
Crab with tamarind sauce
Grilled lemongrass shrimp
Mussels marinère
Lobster |
The light-bodied texture and fresh flavors
of sparkling wine present the ultimate marriage
for crustaceans and shellfish. |
| RICH TEXTURES |
SPARKLING RATIONALE |
Roast Pumpkin Ravioli with mascarpone
Foie gras
Triple crème or hard aged cheese
New potatoes with melted teleme |
The round, toasty mid-palate
of sparkling wine stands up well
to many rich foods. |
| SALTY FOCUS |
SPARKLING RATIONALE |
Olives/tapenade
Caesar salad
Oysters or caviar
Parmesan, feta or chèvre |
The crisp acidity in sparkling wine
is essential to balancing salt.
A low acid, or oaky wine will create
a bitter impression on the palate. |
| ACID/TART FOCUS |
SPARKLING RATIONALE |
Ceviche
Salad with vinaigrette
Oysters with mignonette
Tomato bruschetta |
Bright, high-noted flavors in food require
sweetness, acid or both, in wine. High acid
food elements reduce the perceived acidity
of sparkling wine, bringing the fruit forward. |
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