Answer by: Becky Sue Epstein
A fun way to do this would be to choose sparkling wines from different areas of the world: Champagne from Champagne and Cremant d'Alsace from France; Prosecco from Italy; Sparkling wine from Napa, New Mexico and New England in the US; Cava from Spain; sparkling wines from other areas of the world.
Another way, if budget is not an issue: simply choose several different Champagnes from France.
But be aware that after two or three "tastes" most people forget there's a program and just drink and eat, so it's best not to be too strict with your comparison tasting.
About the Expert:Becky Sue Epstein is an experienced lifestyle writer and editor, concentrating on wine and spirits. For the past twenty years she has provided food, wine and spirits coverage for local, regional, and national publications including Art & Antiques, Food & Wine, Luxury Golf & Travel, Wine Spectator and Yankee Magazine.
She began her career as a restaurant reviewer for The Los Angeles Times while working in film and television during the 1980s and early 1990s. Having spent several years living abroad, Epstein also writes about travel and entertaining; she is considered a dessert wine expert as well.
Currently based in New England, Epstein holds the position of Senior Editor, Wine & Spirits for the national lifestyle publication Intermezzo Magazine. She is a contributor to Sante Magazine, Beverage Business and other trade and consumer publications. Visit Becky Sue Epstein's website: Becky Sue Epstein
Answer by: Roger C. Bohmrich, MW
This is a fun project! Since this is a buffet and you have a mix of foods, it doesn't make sense to try to make specific food and wine pairings.The best approach is simply to serve an assortment of sparklers from around the world. In these situations, there will always be favorites, and favorite matches - and there will be many opinions!
One idea that I have found is a hit is to have a "wine bar" where the wines are presented, perhaps with a simple "wine list" with descriptions, standing in a plexiglas frame next to the bottles. You can use a shallow tub of some kind filled with ice for the bottles, since you will want to keep the sparklers chilled.
A fun assortment might include some or all of the following:
Prosecco spumante (full pressure version)
A good quality Cava from Spain - Juve Y Camps or Cristalino (great value)
California classic method - Gloria Ferrer or Roederer Estate, or, to really surprise
your guests, Gruet Blanc de Noirs from New Mexico (wrap the
bottle in foil and make them guess!)
Franciacorta from Italy such as Bellavista
Champagne non-vintage Brut - Roederer, Bollinger or Pol Roger
Asti Spumante for the fruit & other desserts (except chocolate!)
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
| 
Wine Question 
