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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" 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

"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

"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