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.

For the full article, check out the new issue of Wine Spectator, on newsstands December 31, 2004.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories