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Recipes

Recipes

The sparkling life encompasses the whole table, not just the glass, and we believe the right food paired with the right wine makes both better. Explore some of our culinary experts’ favorite wine-loving recipes that will make your occasion sing.

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French Leek Tart

On Sunday mornings in Paris, the open-air market begins at 7 a.m. If you've been up late the night before, you may miss the best fruits, vegetables and cheeses. But no one ever seems to run out of leeks. This slender-stalked cousin of the onion looks picturesque peeking out of the top of a shopping basket, and makes a delicious tart filling for a late-morning brunch.

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Oysters on the Half Shell with Mustard Tarragon Mignonette and Roasted Grapes

Oysters are a bold and stylish way to kick off a weekend brunch. Serve them on the half shell with a garnish of lemon wedges.

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New Potatoes with Crème Fraîche & Caviar

Caviar is back. (The super-rich would say it never really went away.) After a decade of dwindling supplies and a total ban on imports of caviar from the endangered Beluga Sturgeon in 2005, there's cause for celebration. Thanks to a new group of California caviar producers, one of the world's oldest luxury foods is actually more affordable than ever.

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Champagne Sabayon

Sabayon (sometimes known as zabalone or zabaglione) is a versatile Italian dessert with the consistency of light, whipped custard. Often used as a topping for fruit, it is always made with egg yokes, sugar and a white wine or liqueur. This recipe uses sparkling wine and is generous enough to serve at a party.

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Balsamic Grilled Artichoke

Grilling adds color and a savory smoked flavor to vegetables. The artichoke, however, is not actually a vegetable. Still, it lends itself well to open flame cooking. And the rich, vaguely sweet taste of balsamic vinegar has a way of bringing out the artichoke's subtle flavor.

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Chandon Frittata with Dungeness Crab

Dungeness gets its name from a small fishing village on the Strait of Juan de Fuca in Washington State. Sweet and delicate, it is unique to the west coast of North America, ranging from central California to the Gulf of Alaska.

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