| F O O D & D R I N K | 8 THE RIVER MAGAZINE | Winter 2018 food & fizz | F O O D & D R I N K | B ubbles in sparkling wine, combined with its acidity, help buttery flavours last longer on the palate, but there are so many types and qualities of fizz that we thought a quick easy guide you can try out might be useful. French Champagne & Sparkling Wines The dry, crisp bubbles of Champagne are perfect to cut through buttery flavours in a very satisfying way. Try these savouries: Creamy cheeses Oysters, shrimp and other shellfish, smoked salmon, caviar and fried calamari Salami and pâté (dare I suggest‘foie gras’?) or these sweets: Fruit desserts including tarts, crepes, and anything buttered or honeyed Rosé Sparkling Wines Rarely sweet, the majority of rosé wines compliment sweeter food deliciously. Try these savouries: Brie and prosciutto (alone or enjoyed together) Smoked salmon or these sweets: Raspberries, chocolate (alone or together) Spanish Cava Spain’s marvellous alternative to Champagne is exceptional with (you guessed it) small savoury dishes like tapas or sushi. Try these savouries: Manchego cheese, olives, and almonds Fried fish or smoked salmon Prosciutto or Serrano ham Italy’s Spritzers Very affordably priced, Italy has evolved two excellent options to experiment with. Moscato d’Asti (perfumed and sweeter of the two): Cheesecake Raspberries Gingers biscuits, lemon meringue and fruit sorbets Prosecco (dryer, fruity and versatile): Almonds and antipasto Asparagus All asian foods Smoked salmon, prawn cocktail Any honey-themed dish Some quick Rules ofThumb to call upon this party season while nibbling and quaffing your favourite bubbles by owen rice