BOOKS, ROSES, DINNER... AND SPARKLING WINE

"One eve in the bottle danced the soul of wine."

Baudelaire

On April 23rd, we celebrate a local holiday that has gone universal, transcending its place of origin to become an international symbol of sharing the best that culture and nature have to offer. It is a day when books and roses inspire a whirlwind of goodwill and declarations of love that rush from hand to hand, from kiss to kiss.

Eternal romantics, book lovers and passersby—absorbed one moment, curious the next—fill the streets in a great cultural celebration, a pairing of love and literature. We’re joining the festivities with Esplendor by Vardon Kennett, the first sparkling wine produced by Bodegas Torres in its native Catalonia.

But, how do we go about pairing sparkling wines?

We might be venturing into the realm of subjectivity, but it's worth keeping certain concepts and principles in mind to create those incomparable nuances that can only be achieved by skillfully combining the elements in question. As a general reminder:

  • The goal of every pairing is to strike a balance between intensities.
  • It isn't about adding or subtracting, but contrasting or combining the intensity of the food's flavor with the intensity of the wine's flavor.
  • Generally speaking, sweet seeks sweet, and acidity seeks acidity.
  • Very flavorful, strong and spicy dishes, as well as umami flavors, don't play well with tannins, which do, however, get along great with lean meat.
  • Matching savory food with sweet wines will bring out the flavor in both.
  • High-acidity wines combine well with rich or fatty foods as well as tart flavor sensations.
  • Excessively high alcohol can ruin the flavor of any dish.

Sparkling wine matches

The combination of sweetness and acidity characteristic of sparkling wines makes them an ideal aperitif. In addition to stimulating the appetite, these wines can also be very enjoyable during a meal.

Sparkling wines tend to seek their match in the sea. This makes raw or briefly cooked shellfish, smoked fish, and Spanish black rice ideal palate companions.

Certain pairing challenges like ceviche, pickled or marinated foods, and salads also welcome the acidity, dryness and creaminess of high-quality sparkling wines.

As a general rule, the degree to which sparkling wines combine well with certain types of food is based on their sugar content. In other words:

  • Rich or fatty dishes: Brut Nature and Extra Brut
  • High-acidity dishes: Brut and Extra Dry
  • Sweet dishes: Off-dry, Sweet, Rosé
  • Mild and light dishes: Young and Reserva
  • Strong/spicy dishes: Gran Reserva

Of course, there will always be nuances that depend on the complexity of how each separate element is made, which in turn makes the art of food and wine pairing even more complex.


Esplendor by Vardon Kennett: an exceptional cuvée

As we wrote in the article announcing its debut, Esplendor by Vardon Kennett is feminine in its conception. It seeks the same subtlety and elegance evoked by its bubbles. The wine is carried by a backbone of excellent acidity, which preserved its freshness during prolonged aging. Born from a cold 2013, the wine underwent full malolactic fermentation to bring creaminess to the acidity.

The nose offers notes of citrus and fresh fruit. Then the aromas of lees aging evoke impressions of puff pastry, flooding our senses with the scent of toast and brioche.

On the palate, the wine is fresh, mouthfilling and elegant. Thanks to its freshness and acidity, Esplendor by Vardon Kennett is the perfect companion for a wide array of gastronomic adventures.

Like Baudelaire said in the quote at the top of this post, no wine releases its soul and dances quite like sparkling wine. Knowing how to listen to it demands our full attention, because sparkling wines are the only ones that also speak to our ears.


Here's to bubbles! Cheers!

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