A romantic dinner for two calls for a special bottle of Champagne or other sparkling wine. We asked our wine team for their favorite picks to pair with your Valentine’s meal–read on to find out what we’ll be serving to our sweeties on February 14th.
NV Stephane Coquillette Les Cles a Chouilly Champagne
Made in Chouilly, France, this Champagne features delicate aromas of fresh cream and light citrus, and flavors of white raspberry and orange peel with mineral tones. It’s rich enough to partner with substantial fare, but its minerality and freshness make it equally delicious as an aperitif with hors d’oeuvres or a first course like roasted oysters or gougeres.
2008 Schramsberg Blanc de Noirs
This California sparkling wine has a faint pink hue that comes from Pinot Noir, as does the hint of raspberry and strawberry in the nose. It’s versatile enough to partner with light flaky fish yet also pairs well with dishes featuring duck or pork; try it with coriander-rubbed duck breasts or a fennel-roasted pork tenderloin.
NV Montsarra Cava Brut
Featuring lemon, Key lime, grapefruit and a hint of pine needle, this cava has a refreshingly bright perfume and tastes of green apple and citrus. It’s a great aperitif on its own but also makes a great match for oysters on the half shell or with a first course featuring vegetables or shellfish, like crab cakes
or tuna tartare
Crisp acidity keeps the taste of this Italian sparkling wine fresh and bright, as flavors of green apple, Bosc pear and lemon coat the mouth. With its crisp flavors, minerality and light body, the Adami is best paired with fish and shellfish entrées. Serve it with simple dishes like flaky white fish with butter and a squeeze of lemon, and its range of flavors will shine. Because of its acidity, the wine will stand up to spicy ingredients, too. Try it with ceviche of scallops or shrimp, which typically gets a little heat from fresh chili peppers.
Lively and intense, this gorgeous 10-year-old Champagne has youthful features like lemon and grapefruit flavors, as well as some of the polish and savor (nutty and toasty flavors) that comes with years of aging in the bottle. While this wine makes for a gorgeous aperitif when served solo, it also shows beautifully when paired with appetizers that range from fish tartares to savory tarts
to oysters or salads. In addition, its bit of age gives it a burnished, toasty quality that makes it lovely with bruschetta