This is a perfect alternative to high priced Champagnes and something refreshing from the same old Prosecco and Cava the market has been flooded with. This is a fine American sparkling wine from a varietal know for making refreshing, high acid cuvees that are food friendly and versatile. Great with goat cheese tarts lined in sun dried tomato paste and fresh made crust. It also pairs well with a wild mushroom ragu served over soft polenta or English sea bass served with truffle-mashed potatoes and wilted baby spinach with sesame. Or, if you must, caviar will do it.