So last time we spoke, it was about wines and pizza.  This time we are going to drink some appetizers. Who wouldn’t like to know about that?  We will make this into a full fun meal by the end of it! 

Starting with appetizers, depending on what you want to do, we can give you three examples.  You don’t always have to order food for your appetizer, especially since sparkling wines are known as aperitifs to enhance the flavor of food.  This is where we play around with Champagne, Prosecco, and even Cava.  Any way you look at this it will be sparkling wine, it just depends on where you want it from.  Here is one of each to give you a couple of different flavors to try…Champagne, do we want brut, extra dry, or demi sec?  Let’s go a bit sweet with the first one, that is demi sec, and we will go with our own Moutard Demi- Sec.  Juicy and still a bit reserved, but modest cellaring should bring the core flavors of white peach, blanched almond, honeysuckle and salted butter to the fore.  Just a great balance of sweet and dry together. 

Next we take a closer look at Prosecco.  This little number comes from Italy and has been on a hot streak at many restaurants for the bubbles by the glass.  Price wise, it’s a home run for those who like bubble but can’t afford Champagne every day.  We went simple for the first taste, so let’s jump it up a bit for the second one, peppered pear Prosecco.  This was one of my favorite recipes from a restaurant I used to work at.  Pear puree mixed with fresh cracked pepper at the bottom of a Champagne flute, then topped with Prosecco.  Talk about a winning combination for the summer!  I have used Tosca Brut for this one many times over at parties!

Finally we come to Cava, our bubbly from Spain.  We just got a new one at ABC if you haven’t tried it yet… Dominio De La Peseta Cava. Besides drinking simply, two other ways I always enjoy Cava are in a peach Bellini—peach puree, a small amount of triple sec, and topped generously with Cava.  And also, mimosas aren’t just for Champagne anymore, in fact are sometimes they’re better with a hint of
Spain.

So now you have a few new things to try before a meal, and I have a few things I need to make for a great Sunday brunch!

Get out and drink! (Responsibly…of course.)

Kathleen Anderson, North/West Wine Supervisor. Follow Kathleen on Twitter: @ABCwinekat