Sparkling Wine* (not included) Recipes

Sparkling wine adds bright acidity, delicate fruitiness, and lively bubbles to recipes, making it useful far beyond the glass. It works especially well in dishes that benefit from a crisp, lightly sweet or dry finish, such as pan sauces, poached fruit, seafood, and festive desserts.

Use dry sparkling wine, often labeled brut, when you want clean acidity in savory recipes like risotto, mussels, chicken, or vinaigrettes. Sweeter styles can be excellent in sorbets, gelatin desserts, fruit salads, brunch punches, and reductions for cakes or berries.

Because its flavor concentrates as it cooks, add sparkling wine gradually and taste as you go. It can replace still white wine in many recipes, but its freshness is best preserved when added near the end of cooking or used uncooked in chilled sauces and drinks.