Summer has arrived, and with longer days and sunshine-filled evenings, there’s no better way to toast your holiday gatherings than with a glass of bubbly. But not all sparkling wines are created equal, and pairing the right bottle with your menu can elevate your celebration from delightful to unforgettable. Here are ten dazzling sparkler-and-dish pairings to help you celebrate the season in style, straight from the Champagne region to your table.
1. Dom Pérignon Vintage 2006 Plenitude 2 with Aged Grana Padano
Dom Pérignon’s “Plenitude 2” embodies depth and time. With notes of ripe peach, candied citrus, and a whisper of dark roast coffee, it’s rich yet refined. Pair it with crunchy shavings of aged Grana Padano to match the Champagne’s toasty complexity. The cheese’s nutty tang and grainy texture create a sublime mouthfeel alongside the wine’s creamy mousse.
2. Moët & Chandon Ice Impérial with Fresh Fruit Skewers
Crafted for sipping over ice, Moët & Chandon Ice Impérial blends demi-sec sweetness with tropical aromas of mango and grapefruit. Serve it with skewers of pineapple, melon, and berries, so the fruit’s natural sugars echo the Champagne’s vibrant sweetness. This playful pairing is perfect for a poolside happy hour or a breezy terrace evening.
3. Ferrari Perlé Rosé Riserva 2018 with Caprese Salad
Though hailing from Italy’s Trentino region, Ferrari Perlé Rosé’s serene salmon pink hue and fragrant notes of blood orange and redcurrant make it a universal delight. The fresh acidity balances a classic tomato-and-mozzarella caprese salad, while hints of eucalyptus in the wine enhance the basil’s green freshness. It’s a summer lunch pairing you’ll return to time and again.
4. Veuve Clicquot La Grande Dame 2018 with Plant-Based Delights
Dedicated to Madame Clicquot herself, La Grande Dame 2018 offers a regal blend of Pinot Noir richness (90%) and delicate acidity. Flavours of yuzu and almond pastry come through, making it a refined match for elegant plant-based dishes—think grilled oyster mushrooms drizzled with truffle oil or avocado tartare served on cucumber rounds.
5. Berlucchi ‘61 Franciacorta Rosé with Shellfish
Franciacorta’s answer to Champagne, Berlucchi ‘61 Rosé dazzles with bright red berry aromas, underpinned by gentle brioche and almond. Its fine, persistent perlage and crisp acidity make it the ultimate companion to shellfish: oysters, prawns, or crab claws. The Champagne cuts through the briny sweetness for a mouthwatering effect.
6. DUBL Brut Edition III with Savory Potato Medleys
Hailing from Campania’s volcanic slopes, DUBL Brut Edition III is crafted mainly from Greco grapes. It boasts strong minerality and a firm backbone, beautifully complemented by a warm, herby potato salad—think fingerling potatoes tossed with olive oil, rosemary, and thyme. The wine’s slate-like notes echo the potatoes’ earthy richness.
7. Astoria Clamore with Light Fish Dishes
Astoria Clamore, a Sauvignon Blanc-based spumante, presents bright salvia and exotic fruit aromas. Its gentle effervescence and refreshing acidity make it an elegant partner for delicate fish: steamed sea bass with lemon zest, or garlic-and-herb scallops. Serve it well-chilled at 6–8 °C for the most vivid flavours.
8. Altemasi Trentodoc Rosé with White Meats
Crafted at altitude in the Italian Alps, Altemasi Trentodoc Rosé merges fine perlage with subtle raspberry and cherry notes. This balanced profile shines alongside tender white meats: lemon-thyme chicken skewers or prosciutto-wrapped turkey. The wine’s fresh finish and gentle tannins lift each bite, leaving a clean palate for the next mouthful.
9. Canevel Cartizze Docg with Crudités
Cartizze DOCG represents the pinnacle of Prosecco Superiore. Canevel’s offering thrills with delicate floral notes—elderflower, acacia—and a hint of honey. Paired with chilled vegetable crudités and a zesty herb dip, its light sweetness and soft bubbles amplify the natural crunch of carrots, celery, and peppers, creating a healthful yet indulgent amuse-bouche.
10. Aneri Prosecco n. 1 Magnum with Mixed Fried Appetisers
Aneri’s Prosecco n. 1, bottled in the iconic magnum format, offers a subtle aroma of orange blossom and spring flowers. Its persistent mousse and crisp minerality cut through the greasiness of fried morsels—shrimp tempura, calamari rings or vegetable pakoras—leaving your taste buds refreshed and ready for the next sip.
Serving Tips and Temperature Guide
- Always chill your sparkling wine between 6 °C and 10 °C, adjusting for sweetness level (the sweeter, the colder).
- Use flute glasses to preserve effervescence, or wide-lipped coupes for aromatic exploration.
- Open the bottle gently: hold the cork and twist the bottle, not the cork, to avoid loss of bubbles.
- For magnums, allow a few extra minutes of chilling time to reach optimal temperature.
With these pairings in your repertoire, every summer moment becomes an opportunity to indulge in fine tastes and joyful company. So pop a cork, raise your glass, and let these bubbly companions whisk you off on a deliciously effervescent journey.