Gloria Ferrer brings you 3 tips to pair sparkling wine and food
The “Third Taste” is the moment when the flavor of the wine and the flavor of food combine to create something entirely new. When salt, fat, acid, flavor, aroma, and texture all intermingle perfectly then you know you’ve experienced the “Third Taste”.
Gloria Ferrer Sonoma Brut & Brown Butter Scallop Salads with Corn, Bacon, and Avocado Salad
Tip #1: Terroir Pairing
What grows together, goes together. California-inspired bites pair perfectly with a wine that offers an expression from the same California terroir. Gloria Ferrer’s Sonoma Brut, the signature Sonoma sparkling wine, is a delicious bright, classic Brut with high acidity that pairs easily with local foods.
Gloria Ferrer Blanc de Noirs & Cranberry Compote with Baked Brie
Tip #2: Complementary Pairings
Choose wines with the same flavor intensity and similar tasting notes to ingredients in your dish. A creamy brie with cranberry compote would offer complementary pairing magic to a wine that has flavors of juicy, bright red fruit. Gloria Ferrer’s Blanc de Noirs, a sophisticated pale sparkling rosé, has a dark and fruity profile that would pair perfectly.
Gloria Ferrer Anniversary Cuvée & Traditional Cheesecake with Berries
Tip #3: Texture Match
Pair rich foods with full bodied wines, and delicate foods with light bodied wines. A creamy cheesecake with fresh berries would be a good balance for a creamy wine with subtle berry flavors and fruit notes. Gloria Ferrer’s Anniversary Cuvée is a luscious aged sparkling brut that pairs well with rich textured dishes like this due to the wine’s creamy complexity.