Last night, my wonderful and adoring husband took me out for a lovely meal at Dogwood Restaurant here in Atlanta. It was delightful, but we both agreed that the best part was the Gloria Ferrer, Blanc de Noirs, Sonoma, a bubbly made from Pinot Noir, paired with our appetizers:
Butternut squash soup with local honey, creme fraiche, toasted walnuts
The butternut squash and honey soup with the Blanc de Noirs was a different, yet equally gratifying experience. It was creamy, warm, earthy, and sweet. Alone, it would have been delicious, but the berry essence of the wine made the soup burst forth with fruit and honey flavors while the acidity prevented the sweetness from sticking around in your mouth. The wine was a perfect complement to the creamy deliciousness of the soup and acted as a wonderful palate cleanser between bites.
I find that people frequently forget about bubbly when they are thinking about food and wine pairings, so I thought I'd share our experience, and encourage you to experiment with sparkling and food too. Surprisingly, these wines are very versatile and can even hold their own against certain red meat preparations. So don't be bashful -- it's worth a go!