The Bubbles Review

for people who love champagne and all things sparkling!

Tag: Food and Wine Match

Gotta love a Festival!

If you’ve read some of my previous blogs, you’ll know that I talk a lot about making new discoveries when it comes to Sparkling Wine and Champagne. Yes, we all have our favourites, but I love being out and about, exploring, meeting new people, hearing their stories, new sensory discoveries of sights and sounds, and, of course, taste, mouthfeel, aroma, and all of the senses that go along with tasting sparkling wine.

Visiting regions and Cellar Doors is a great way to do this, but it also has its limitations. Making the time to be away, planning to get the most out of your day, and then who will be the designated driver, as one full tasting experience can put you over the limit. So whilst enjoyable and highly recommended, how do you get the tasting experience all in one place?

Step into the festival! The origin of the word comes from the word Feast, and in other Latin-based languages means party. And feast and party it is. I love a good festival – a chance to be out and about and meet people, explore and make new discoveries, all in one compact space, before taking public transport/taxi/Uber home.

In Melbourne, which is arguably Australia’s home of Food and Wine experiences, we are very fortunate to have a festival to celebrate just that – The Melbourne Food and Wine Festival (MFWF) opening at the end of this month and running 31 March – 9 April. I was so excited to see that there are many bubbly-focussed events, as well as some of the bigger events like the City Cellar Door as part of the River Graze (held on the first weekend), which will see tasting tables along the banks of the Yarra River. Entry to this family-friendly event is free, and the $10 Festival glass allows you to participate and enjoy wines by the glass or bottle. Visit www.MFWF.com.au for more information.

I am very pleased to have been invited to attend a few of the Bubbly Events at MFWF as accredited media. I will be at the City Cellar Door on the opening night, and here is where I will be for other events. Feel free to find me and say hello. Here are details with links:

Fed in French. Fri 31 March – Sun 2 April this is also part of the FREE River Graze Fed event, the French will take over Federation Square with traditional dishes, fine wines and sweets to treat your Francophile taste buds. The River Terrace will be full of marquees showcasing fare from all regions of France. The crème de la crème will be LE BAR, featuring a selection of French wines, beer and champagne right next to French bistro, Bon Ap’ – popping up for the very first time away from their usual Fitzroy address.  http://www.melbournefoodandwine.com.au/program/fed-in-french-6697

Champagne Lunch with Bollinger – Sun 2 April. I do love a Champagne matched meal. Even its name conjures up good times and bubbles on the tongue. So raise your flute to make a toast to everything that makes Victorian produce great, especially when matched with one of our favourite champagnes. Gather with friends at the 2016 Hotel Bar of the Year to enjoy an indulgent Sunday afternoon of five exquisite courses matched with Bollinger. http://www.melbournefoodandwine.com.au/program/champagne-lunch-with-bollinger-6611

Sweet and Savoury Champagne Party – Tuesday 4 April.  I am so excited about this event. Om Nom, which is the dessert bar at The Adelphi that we included in our recent Melbourne Bubbly Evening (see our photos on our Facebook and Instagram pages), has this great event to surprise your tastebuds – and the masters of dessert are experimenting as never before. Join chefs Jo Ward and Darren Jones on a fun canapé ride at a stand-up champagne party, with delightful sweet elements entering the savoury dishes, and clever savoury twists appearing in desserts. Think Balsamic Fairy Floss, Venison with White Chocolate and Truffle Mousse, and dishes such as Squid Bubbletea and Cowramelo! Match this with Laurent Perrier, Champagne Besserat, and Louis Roederer as the champagne sponsors, providing free flowing champagne all night. Very exciting! Here is the link

http://www.melbournefoodandwine.com.au/program/a-savoury-sweet-sweet-savoury-champagne-party-6596

Best of Victoria High Tea. Two sessions daily between Saturday 1 April to Sunday 9 April. This event focuses on the extraordinary native produce Victoria has to offer. Sample bite-sized delicacies including native Mt Martha oysters, Port Phillip scallops, macadamia tartlets and wattle seed lamingtons. All matched with a lovely selection of Victorian Sparkling Wines. I will be there on Wednesday 5 April, 3–5.30pm. http://www.melbournefoodandwine.com.au/program/best-of-victoria-high-tea-6450

If you are not from Melbourne, maybe this is the perfect time to visit?! There are lots of regional events for MFWF too, so take a look at the website and plan your program.

Also keep an eye out throughout the year for wine festivals in your area or in regions that you would like to visit.  Book a tour, hire a vehicle with your designated driver, plan an overnight stay, or draw straws to see who gets to be Captain.

And on that note, The Bubbles Review has our own festival happening in Melbourne 28 April – 30 April. We are very excited to introduce the inaugural The Bubbles Festival – a celebration of Sparkling Wine.  See the link to our events page here.  http://thebubblesreview.com/eventstours/

We hope to bring The Bubbles Festival to other states in the future.

It is definitely Feast, Festive, Fiesta, Festival time. Here’s cheers to that!

Natalie Pickett is the Founder of The Bubbles Review which is for people who like champagne and other bubbles, written by people who have a love of all things sparkling! At The Bubbles Review, we like to debunk some myths, make the art of drinking champagne accessible, explore bubbly regions and champagne bars, and provide events for you to join us and indulge.

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. Join our list!

 

 

Tagliatelle Marinara with cream sauce & chives

Bubbles are great to toast a special occasion and also pre-dinner drinks, but what about continuing with the main course? Because we love champagne and all things sparkling we asked our friends David Stevens-Castro and Fran Flynn from Paired Media to share one of their pairing recipes with us.

[Note: If you are gluten free/low carb, some substitutes to try would be home-made zucchini noodles, or try the Slendier Slim Pasta Fettuccine which are both vegetable based or look for a nice gluten free pasta option.]


This is a beautiful luxurious delicate pasta dish that won’t leave you feeling over full. It’s also surprisingly easy to make and presents very impressively. It’s important to keep the sauce of this recipe light and creamy in texture, so that it doesn’t overwhelm the wine. The tagliatelle is effective at holding the sauce and wrapping it around the seafood as you eat and spaghetti is an excellent alternative. Many fish shops sell a pre-prepared marinara mix. For freshness of flavour the fish should be bought the same day as you intend to cook.

Pairing

Suggested match NV New World sparkling, ideally a fresh young wine.

Pairing style / cleansing

A fresh, citric New World sparkling wine (ie from Argentina, Australia, Chile, New Zealand and the US) will meld beautifully with the pasta flavours. The chives and spring onion create the link between the pasta and the wine, adding a fresh touch to the creaminess of the dish.

Prep 15 min

Cook 10 min

Serves 4

Ingredients

1 packet fresh tagliatelle pasta

2 heaped tablespoons of butter

1 garlic clove, finely chopped

3 spring onions (scallions), chopped

1/2 cup (125ml/4fl oz) dry white wine

200ml (7fl oz) cream

125g (4.5oz) double cream brie, chopped

1½ heaped tablespoons seeded mustard

400g (14oz) seafood marinara mix

bunch fresh chives, chopped

Method

Boil the tagliatelle as per packet’s instructions and set to one side.

Over a high heat melt the butter and add the garlic. Once it starts to sizzle add the spring onions. Reduce heat slightly and stir regularly for about a minute. Add wine and allow to simmer for about 3–4 minutes until the liquid reduces by about a third. Add cream, brie and mustard. Continue to simmer and stir until all the cheese is dissolved.

Introduce the seafood and cook for a further 3–5 minutes, stirring continuously, until the seafood is ready to serve. Taste test to check that the seafood is tender.

Transfer to a large serving bowl and sprinkle liberally with fresh chives. In a colander, refresh the tagliatelle by pouring some hot water over it and shake out any excess water. Plate the tagliatelle and use a ladle to spoon the seafood and sauce on top. Garnish with a final sprinkle of chives.

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paired-champagne-and-sparkling-winesRecipe is taken from the multi award winning – PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book. Written by David Stevens-Castro and Fran Flynn. You can see more of their tips for matching Champagne and Sparkling in our blog – Make every meal sparkle or check out their website – http://www.paired-media.com

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. In December our giveaway includes a chance to win a copy of the lovely PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book – Join our list!

 

Make every meal sparkle

There is a popular misconception that champagne and sparkling wines are only useful for raising a toast or washing down the canapés at a wedding. This couldn’t be further from the truth. With Christmas and New Years Eve just around the corner it’s time to start experimenting, so we asked our friends Fran Flynn and David Stevens-Castro to share some new ideas to surprise your guests and open the door to new discoveries that your tastebuds will be forever grateful for.

Here are some tips on matching bubbles with your food choice:

While true champagne (i.e. produced in the Champagne region of France) is usually around $50/bottle or more, there are other delicious bubbles that come at a lower premium. Having said that, it is still worthwhile buying the best that your budget can afford, unless you have a hot tip for a cheap steal. Or if not champagne you could choose a nice sparkling produced elsewhere.

French sparkling wine with ‘cremant’ on the label is a creamy style of sparkling wine also produced in France. It is produced with similar methodology to champagne but the grapes come from other regions of France. Cava is the name given to sparkling wine produced predominantly in Northern Spain. It is created using native Spanish grapes that usually present a slightly fruitier style to champagne.

In general dry (brut/extra brut in French) sparkling wines tend to match very nicely with oily, nutty and egg-based dishes. Seafood is also a pretty safe bet — and the perfect match for Christmas day prawns. Chicken can work too, but make sure you take into consideration any sauce that accompanies the dish, e.g. something tomato-based is a no-no, however, light creaminess can still enhance nicely.

See the pairing recipe here for Tagliatelle Marinara with cream sauce and chives

There are red varieties of sparkling wine and some can go beautifully with a meaty meal such as duck or lamb. Australia actually produces the largest proportion of available sparkling shiraz. Young examples are usually refreshing, rich, fruity and juicy with a touch of sweetness. Older examples are typically rich and lush in style, and some high quality bottles are suitable for cellaring and aging. Sparkling red offers a surprising texture on the palate and a sparkling shiraz can be a real conversation starter among virgin tasters. For a new angle to the barbie this Christmas, try some sparkling shiraz with your meal.

Moscato is a low-alcohol sweet, often pink, sparkling wine. It generally has an aroma of Turkish delight and is a delightful daytime tipple for holiday time. It is a beautiful accompaniment to an afternoon of high tea with delicate sweet treats or even your Christmas pavlova.

Sparkling rosé can often be mistaken for a sweet wine due to its pink colour but, in fact, it is usually dry in style and very versatile when it comes to matching food. It has a particular affinity with charcuterie (cured and smoked meats), duck, salads, shellfish, berries and chocolate — and even pork! Again, this is particularly enjoyable on a sunny summer’s day.

So put your preconceived notions to one side, take a step out of your comfort zone, offer your guests something new and bask in discoveries that will surprise and delight your palate (not to mention increase your street cred!).

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Written by Fran Flynn & David Stevens-Castro paired-champagne-and-sparkling-winesDavid Stevens-Castro is a highly regarded wine expert. He has a degree in Agricultural Science, specialising in fruit and wine production, and extensive experience as a sommelier. Fran Flynn is an award-winning commercial photographer and graphic designer. Living together on the Gold Coast, in Australia, they have pooled their skills as a husband-and-wife team to publish a series of books and share their expertise in the things they love. Check out their multi award winning food and wine match book – PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book for everyone at their website – www.paired-media.com

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. In December our giveaway includes a chance to win a copy of the lovely PAIRED – Champagne & Sparkling Wines – The food and wine matching recipe book – Join our list! 

 

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