Weeknight Bubbles: Cava and Prosecco
Who says sparkling wine is only for celebrations? Cava and Prosecco bring a little sparkle to an ordinary Tuesday, often for under $15 a bottle.
A bottle of bubbly doesn’t need an occasion. Two wonderful, budget-friendly sparklers make any evening feel a little festive.
Cava comes from Spain and is made the same traditional way as Champagne, with a second fermentation in the bottle. It’s crisp and dry, with notes of citrus, green apple, and a hint of toasted almond.
Prosecco comes from northeastern Italy and is fermented in large tanks, which keeps it light, fruity, and frothy, with flavors of pear, melon, and white flowers.
Easy pairings: Salty snacks are a sparkling wine’s best friend. Try potato chips, popcorn, olives, marcona almonds, fried chicken, or a simple cheese plate.
Tip: Look for “Brut” on the label for a dry style. A good sparkling wine stopper will keep leftovers lively for a day or two.
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Pair it with
Open a bottle with a fresh tray of Golden Sourdough Focaccia for an easy aperitivo.
Toast the finish of Watercolor Basics for Beginners with something sparkling.
Sauvignon Blanc: Summer in a Glass
Zesty, herbal, and refreshingly crisp, Sauvignon Blanc is the patio wine we come back to every summer. It’s lovely with goat cheese, fresh greens, and anything off the grill.
When the weather turns warm, few wines are as refreshing as a well-chilled Sauvignon Blanc. Expect bright citrus, green apple, and fresh-cut herbs, with lively acidity that makes your mouth water.
Its style changes with where it’s grown. New Zealand versions (especially Marlborough) are vibrant and tropical, with notes of passion fruit and grapefruit. France’s Loire Valley, home of Sancerre, offers a leaner, more mineral glass. California bottlings tend to be rounder and softer.
Perfect pairings: Fresh goat cheese is the classic match, and so are salads with herbs, grilled shrimp, fish tacos, asparagus, and anything with a squeeze of lemon.
Serving tip: Serve well chilled, around 45–50°F, and drink it young. Most Sauvignon Blanc is at its best within a year or two of the vintage.
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Pair it with
It sings beside a bowl of Rustic Tomato Basil Soup on a warm evening.
Pour a glass while Painting a Simple Fruit Still Life in the late afternoon light.
Pinot Noir: The Gentle Red for Salmon and Mushrooms
Silky, bright, and never heavy, Pinot Noir is the red that even fish lovers can enjoy. Here’s why it’s so good with salmon and earthy mushrooms.
Pinot Noir is the wine to reach for when you want a red that won’t overpower dinner. It’s light to medium in body, with soft tannins and flavors of red cherry, raspberry, and a gentle earthiness, often described as forest floor or mushroom.
That earthy note is exactly why it loves mushrooms: a skillet of sautéed cremini with thyme brings out the best in the glass. Its bright acidity and low tannin also make it one of the few reds that pairs beautifully with salmon, especially seared or roasted with herbs.
Where to look: Oregon’s Willamette Valley, California’s Sonoma Coast, and France’s Burgundy are classic regions. New Zealand’s Central Otago offers lovely values.
Serving tip: Serve it slightly cool, around 55–60°F. Twenty minutes in the refrigerator before dinner is just right.
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Pair it with
Pour a glass of Pinot Noir with One-Pan Lemon Herb Chicken for an easy, elegant supper.
Savor a glass slowly with Little Women: A Cozy Classic Worth Revisiting.