Crisp sparkling wine pairs well bright vinegar-based salad dressings. This pairing confirms that in droves! We made this simple salad adapted from a Food & Wine Magazine recipe … field greens, tossed with a a dressing of Dijon mustard, shallots, lemon, and red wine vinaigrette. Brightened with fresh pomegranate seeds. Paired with a delicious glass of Bailly Lapierre Cremant de Bourgogne ($26 bottle).
Salad Recipe (adapted from Food & Wine Magazine)
2 TBSP dijon mustard
1/2 shallot minced
2 TBSP fresh squeezed lemon juice
4 TBSP red wine vinegar
2 TBSP Olive Oil
Mix the dressing ingredients well (in a blender or shake in a closed bottle). Place 2 cups of salad greens in a large mixing bowl with 1-2 TBSP of the dressing. Plate and top with fresh pomegranate seeds.
Wine Pairing: The N/V Bailly-Lapierre Cremant de Bourgogne, Brut Reserve, France
This is a grower-produced sparkling wine in the Champagne-style. In fact this is what the term ‘Cremant’ represents, a sparkling wine produced in France using the Methode-Traditional (Champagne method) and with the grapes grown and the wine produced outside of the Champagne region. After all only wine produced in Champagne, France has the right to be called Champagne.
Since this wine is produced in Bourgogne (Burgundy) one can assume that it must be produced from one or more of the grape varieties grown in Burgundy for wine production: Pinot Noir, Chardonny, Gamay, and Aligote. This particular release was a blend of all four: 60% Pinot Noir, 20% Chardonny, 10% Gamay, and 10% Aligote.
This sparkling wine is a great value for the price. Notes of strawberries, cherries, apples, and pear and baguette aromas. One the palate all of the aromas shine through balanced with refreshing acidity that compliments the vinegar-based salad dressing very well. The mouth feel is creamy with persistent small bubbles and a lengthy finish.