Magazine: A sparkling life

Recently there was an article in Wine Spectator about pairing Champagne and sparkling wines with food. According to the article, full-bodied varieties go well with all types of lobster – there is nothing surprising about this. But the fact that the article also named popcorn as a good pairing made us stare in awe. Blanc de banc and brut versions harmonise with smoked salmon really well, while sushis want extra dry and brut Champagne. Rosé varieties can be matched with spicy loin steak.