Traditional-method sparkling

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

• Oysters

  Classic

  Bubbles and bracing acidity reset the palate between each oyster.

• Fried fish and calamari

  Classic

  Acidity and carbonation scour fat from the palate — the reason sparkling wine is the great fried-food wine.

• Soft and bloomy cheese

  Classic

  Acidity and bubbles cut through creamy fat and refresh the palate.

• Crisps, fries and fried snacks

  Classic

  Salt and fat against acid and bubbles — an unglamorous pairing that works better than almost any other.

• Sushi and sashimi

  Solid

  Carbonation cuts the richness of fattier cuts like toro and salmon belly.

• Prawns, crab and lobster

  Solid

  Fine bubbles handle drawn butter and mayonnaise-based sauces cleanly.

• Smoked fish

  Solid

  Toasty lees character finds common ground with the smoke.

• Cream and cheese pasta

  Solid

  Bubbles and acid slice through dairy fat and refresh between bites.

Pairing suggestions are editorial, drawn from established convention rather than measurement.