A sparkling wino of the so­phis­ti­cated kind

Shari Dar­ling tries out a bub­bly Brut

The Peterborough Examiner - - Arts & Life - SHARI DAR­LING Shari Dar­ling's books and other pub­li­ca­tions are avail­able at un­der­stand­pub­lish­ing.com

I've done these silly tests be­fore to fig­ure out what kind of wine I am. Well, I'm a sparkling wine! I sup­pose the rea­son is that I al­ways have an ex­cuse for want­ing to sip a glass of bub­bly. In the past when I've been ex­hil­a­rated over an ac­com­plish­ment I've cracked open a bot­tle of bub­bly. When life has not turned out so well, I've cracked open a bot­tle of bub­bly. It has served me to soothe al­most ev­ery mood I have ex­pe­ri­enced.

I love brut Cham­pagne and brut sparkling wine.

This past week I sam­pled Trius Brut VQA sparkling wine, (CSPC 284539), $29.95. Boy oh boy do I love this bub­bly. On the nose are lus­cious aro­mas of yeasty bread with green ap­ples and cit­rus lurk­ing in the back ground. But it's that yeasty nose that makes one's palate sali­vate.

On the palate I ex­pe­ri­enced lots of cream tex­ture, more fresh dough char­ac­ter and more ap­ple and cit­rus tones.

It's bright dry acid­ity danced har­mo­niously with the min­eral notes and bit­ter­ness on the fin­ish. A de­cent fin­ish. A well made wine.

The most en­joy­able as­pect of this wine is its rea­son­able price. It re­ally is a steal at only $29.95.

Brut (mean­ing bone dry) bub­blies work with a whole range of cuisines. The im­por­tant char­ac­ter to keep fore­front in your mind is its tangi­ness. Tangi­ness is brut sparkling wine's pre­dom­i­nant taste sen­sa­tion to be con­sid­ered when find­ing the ap­pro­pri­ate food part­ners.

As I al­ways at­test, pair same with same. Find foods that are tangy to com­ple­ment this sparkler.

Choose dishes that uti­lize lemon or lime juice, fresh goat cheese, salad dress­ings and mari­nades us­ing white bal­samic vine­gar, to name a few. Re­frain from pair­ing a brut bub­bly with foods high­light­ing white vine­gar. The rea­son? White vine­gar is more sour than the wine. This will trans­form the wine's re­fresh­ing and palat­able zesty acid­ity to tast­ing like paint thin­ner. Said sim­ply, pair same with same, but make sure the wine has more acid­ity than the food.

When you add goat cheese to a recipe, it acts like a bridg­ing in­gre­di­ent to pair with this wine. Here are a few dish ex­am­ples:

• Pork Chops with Herbed Goat Cheese But­ter

• Goat Cheese, Spinach and Pine Nut Stuffed Chicken Breasts

• Pro­sciutto, Fresh Fig and Goat Cheese Toasts

• Zuc­chini and Goat Cheese Tart

• Zuc­chini, Ar­ti­choke and Goat Cheese Pizza

• Fava Bean, Lemon and Mush­room Cros­tini

• Quinoa-Stuffed Kale Rolls with Goat Cheese

Re­mem­ber that the acid­ity in brut sparkling wine can also part­ner well with foods with off­set­ting flavours like salti­ness. That's why brut sparkling wine has the clas­sic part­ners of caviar and raw oys­ters. Both of these seafoods have briny salti­ness that har­mo­nizes with the acid­ity in brut sparkling wine.

My girl­friend and I sipped our glass of Trius Brut VQA Sparkling wine while chow­ing down on a bag of Ms. Vickie's lime and black pep­per ket­tle cooked potato chips. I can­not ex­press into words how well these items worked to­gether. The word 'heav­enly' comes to mind.

Home­made pop­corn driz­zled in real but­ter and smoth­ered in freshly grated Parmi­giano-Reg­giano is an­other per­fect pair­ing. The wine's acid­ity nicely off­sets the salti­ness of the cheese, bring­ing har­mony to the palate.

Pair Trius Brut VQA sparkling wine with Pro­sciutto and Gor­gonzola Cros­tini or Pro­sciutto Wrapped Shrimp. Pro­sciutto Cups with White Beans is yet an­other sim­ple hors d'oeu­vre to work with this wine.

When look­ing for recipes to pair with this bub­bly, choose ones high­light­ing hard cheeses like Parmi­giano, Asi­ago, and Pecorino Ro­mano.

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