Matching food with sparkling wine presents little challenge. But I never thought of the one chef Michael Chiarello recommends. Tuna crudo, the Italian version of sashimi? Sure. But spicy Calabrian chiles? Fried garlic and basil? Damned if it didn’t work perfectly with an elegant Schramsberg Blanc de Blancs North Coast 2006 when we tried it earlier this year. Check out this video of the preparation, as well as the full recipe.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions