Home > Magazine Archives > Dec. 31, 2004 - Jan. 15, 2005 Issue > Features
A Bubbly Party
Eminent chefs share recipes for sparkling wine canapes
Tim Fish
Issue: December 31, 2004
The best reason to pour sparkling wine at the holidays—and year-round—is its versatility with food. Various styles of bubbly from around the world can be resilient companions to the saltiest of snacks or the richest of concoctions, and make the life of any host easier.
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