This wine list goes with a menu I created for my Wines & Spirits class featuring upscale barbecue fare.
Paired with an Insalata alla Griglia: fresh hearts of romaine, seasoned and lightly grilled, served with Orange-Shallot Vinaigrette. A refreshing, acidic pairing.
Paired with Gazpacho, a classic chilled soup flavored with seasonal summer vegetables. A strong red wine served at room temperature to cut the chill but still keep this course refreshing.
Paired with Roasted Garlic and Eggplant Grilled Pizza, topped with a spicy plum tomato sauce, smoked cheeses (pref. mozzarella and gouda). More complex than a grilled steak, this flavor pairing speaks for itself!
Paired with grilled summer fruits such as white peaches, red plums, pineapple and Bosc pears served over vanilla ice cream. The buttery brioche flavors in the Champagne match well with the creamy vanilla ice cream and the light citrus pairs well with the grilled fruit. A very celebratory pairing.
A similar and more reasonable alternative to the Charles Heidsieck Brut.