Home > Magazine Archives > Dec. 31, 2007 Issue > Tastes
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.
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