"pavane" > wrote in message
om...
>
> " larkin1734" > wrote in message
> ink.net...
> > The last few times I've had sushi, I'd drunk a NV Domaine Chandon Blanc
de
> > Noirs sparkler. The first time, that was the only bottle I had
available.
> > We liked it so much, I repeated it again. I like the pairing of the
> > carbonation and yeastiness with the saltiness of the soy sauce. I tend
to
> > go light on the wasabi, partly because I don't like it overpowering and
> > partly because I think it would overwhelm any beverage except beer.
> >
> > Anyone have other recommendations for sparkling wines to pair with
sushi?
> > I'm open to bubblies from any part of the world, with preference for
> > something in the $15-25 USD price range.
> >
>
> The French Montand is good, as are all of the California sparklers,
> why not go down the list?
>
> BTW before it went under the California house of Kornell held trade
> tastings of its sparkling wines in sushi houses. Wonderful combo.
>
AFAIK, champagne has always been a good match with smoked salmon or oysters
so champagne with sushi is an interesting notion that I have never tried but
must do so! Unfortunately, the wine lists of the sushi restaurants that I
know are very meager and it would have to be take-home sushi.
Jim