Log In / Join Now

Magazine Archives: Dec. 31, 2007

Tastes: IN THE KITCHEN with Sam Gugino: Toasting Food With Sparkling Wine

Sam Gugino
Issue: December 31, 2007

The only thing worse than thinking that Champagne and other sparkling wines should be reserved for special occasions like Christmas and New Year's is thinking that they should be only for toasting. The irony is that wines with bubbles go with more kinds of food than most still wines do.

For the full article, check out the new issue of Wine Spectator, on newsstands November 29, 2007.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.