Bubbly + Food = Wow
Last night I taught the bubbly class. It started off with a brave soul asking the question about NV - i.e. What does NV mean? To make the point that there are no stupid questions, just stupid teachers, I related my own NV-story.
Bubbly sampled:
- Paul Cheneau Art Series Brut Cava, NV ($9)
- Mionetto Prosecco Legatura, NV ($13)
- Argyle Oregon Brut Sparkling Wine '99 ($20)
- Beaumont des Crayeres Grand Prestige Brut Champagne NV ($33)
- Marenco 'Pineto' Brachetto d’Aqui, 2003 ($16)
Flavors paired with bubbly:
- Popcorn (!), truffle-popcorn, and salt & vinegar potato chips (!!)
- Chevre schmeared on baguette slices
- Classic mushroom risotto (my risotto jones is baaaack thanks to Stephen)
- Cajun spiced sausage
- Roasted sweet potatoes
- Dark chocolate truffles
Some student surprises:
- Naturally, everyone was wowed by the Champagne. However, I was taken aback by just how much all the students enjoyed the Prosecco with each and every flavor pairing
- Cava & popcorn is going to be the hot new movie snack for several netflix fanatics
- Words like frizzante, liqeur de tirage , and pupitres are fun to say (not to mention the word gyropalette)
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