Wine is confusing enough, but sparkling wine, which we tend to drink less often, can be even more so. This month, Eileen Bonemery, wine manager at Calandro’s Supermarket on Government Street, suggests three sparkling rosés that are perfect for Valentine’s Day.
But don’t stop drinking them on Feb. 14, Bonemery says.
“These wines are really food friendly,” she says. “They go with lots of different menus.”
Sparkling wines are a natural companion to Louisiana cuisine, because they cut through assertive spices, cream sauces and heavy proteins. They stand up to everything from Cajun jambalaya to fried catfish to boiled crawfish. And that doesn’t begin to scratch the surface on the other cuisines that love quality sparking wine. From classic French to spicy Asian, there is no shortage of dishes that thrive under bubbles.
Rotari • Brut Rosé • $13
This sparkling rosé from Italy’s Trentino-Alto Adige region has a soft pink color and is made from a variety of grapes, including pinot noir and chardonnay, both of which the region is known for. “It’s got a real aromatic nose from the red fruit, and good structure,” Bonemery says. Look for hints of wild strawberries, peach, grapefruit and yeasty baked bread.
Pair it with: Cheese and charcuterie, smoked salmon crepes or gourmet burgers with Gruyere and onion relish
Francois Montand • Brut Rosé • $15
Behind this Jura Mountain brut rosé’s pretty salmon color is an intense bouquet and notes of raspberries and dried cherries. Composed of black grenache and cinsault grapes, the wine’s hefty acidity helps it stand up to decadent Valentine’s Day dishes. The winemaker, one of France’s most successful sparkling wine producers, suggests truffle risotto and chocolate.
Pair it with: Oysters on the half shell, oysters Bienville, seafood pasta or spinach-stuffed pork chops
Monmousseau • Brut Rosé • $12
Made in the traditional method of Champagnes, this Loire Valley sparkling wine features cabernet franc and gamay grapes. It’s fresh and crisp with soft acidity. Look for notes of wild strawberries, cream and brioche on the finish, Bonemery says. It’s a solid aperitif wine, but it also does well with lighter entrees.
Pair it with: Fresh chevre on slices of grilled baguette, pan-fried flounder or green curry shrimp with jasmine rice
