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Sparkling wine and canapes

Publish Date: 11 Nov 2015

Authored by: Sarah Gamboni

To help take your entertaining game to the next level this party season, we've teamed up with our friends at Cooked.com.au to pair sparkling wines with a range of show-stopping canapes. 

ITALIAN ACCENT


Mini fritto misto cones


Add Italian flare to your drinks party with aperitivi of fritto misto and prosecco. Served with a zippy salsa verde, these cones of salty, golden-fried seafood are sure to be crowd-pleasers. Easy-drinking prosecco is the ideal partner, as the crisp acidity cuts through the fat. 

Wine match: De Bortoli Prosecco, $18, debortoli.com.au

De Bortoli Prosecco

TWIST ON TRADITION


Oysters with red chill nahm jim

We all know that oysters and Champagne go hand in hand, but for an Australian take on this timeless marriage, team Martin Boetz’s zesty Thai-style oysters with nahm jim with a local sparkling wine made in the traditional method.  

Wine match: Nepenthe Prestige Cuvée Chardonnay Pinot Noir, $20, nepenthe.com.au
Nepenthe Sparkling Prestige Cuvee

CLASSIC MATCH


Blinis with smoked salmon


Richer seafood canapés, such as these smoked salmon blinis, cry out for a sparkling with a bit of bottle age. The toasty, brioche characters and extra palate weight of Australia’s most exclusive sparkling wine are more than up to the task of these opulent little bites.

Wine match: 1998 House of Arras 20th Anniversary Late Disgorged, $350, houseofarras.com.au

House of Arras

COMING UP ROSÉ


Mushroom pate


For meatier finger foods, such as peking duck pancakes or this lusty mushroom paté, sparkling rosé is where it’s at, mixing berry fruits on the nose with a full-bodied palate.

Wine match: Taltarni Taché sparkling rosé, $24, taltarni.com.au

Taltarni Tache

For access to more than 23,000 tried and tested recipes from the world's best chefs, sign up for a free trial membership on Cooked.com.au today.

Credits
Fritto misto recipe by Nicole Herft, taken from Little Italy, photography by Jacqui Melville
Oyster recipe by Martin Boetz, taken from New Thai Food, photography by Jeremy Simons
Blini recipe by Margaret Fulton, taken from The 12 Days of Christmas, photography by Mark Roper
Mushroom paté recipe by Kate Bradley, taken from Kenko Kitchen, photography by Elisa Watson


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