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Old 10-12-2003, 08:16 AM
larkin1734
 
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Default Champagne with sushi?

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.

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Old 10-12-2003, 01:02 PM
pavane
 
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Default Champagne with sushi?


" 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.

pavane


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Old 10-12-2003, 01:51 PM
James Silverton
 
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Default Champagne with sushi?


"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

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Old 10-12-2003, 06:34 PM
pavane
 
Posts: n/a
Default Champagne with sushi?


"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




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