"James Silverton" > wrote in message
...
>
> "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.
>

Or a brown bagged sparkler...most sushi houses do not have good
wine lists and seem fairly willing to allow customers to bring their
own wines in (for a modest corkage, of course.)

pavane