Remember when I jumped on the bandwagon and paired sparkling wine with everything? I’m doing it again! I’ve been buying (and drinking) quite a bit of sparkling wine recently; during the holidays, every wine store and grocery store beefs up their sparkling wine section. Apparently, the holiday season is when the majority of sparkling wine sales happen; Champagne did such a good job convincing everyone that they were the go-to celebration wine that they forgot to market themselves year round! That’s changing now, with a little push from sparkling wine producers, but clearly the stores expect everyone to buy their bubbly now.
One of my favorite inexpensive sparkling wines is Blanquette de Limoux, which is a sparkling wine made from the Mauzac grape in the Limoux region in southwest France. A fraction of the price of true Champagne, Blanquette de Limoux is tasty and festive, with a range of different producers to try out!
We went to a bubbly tasting recently, and picked up this nice little bottle of Antech Blanquette de Limoux “Nature” Brut, which was their driest style. It set us back about $13, and while it wasn’t quite as good as the $45 bottles of Champagne we tasted, we thought that it was a great bang for your buck. It went really well with our spaghetti squash dinner, for an easy, but festive meal. The lightness of this super dry bubbly really offset the garlicky, olive-oily spaghetti squash (delicious), and made this super-easy dinner feel kind of special!
Easy Spaghetti Squash Dinner
Cut your spaghetti Squash in half. Scoop out the layer of seeds.
Drizzle with olive oil and springle with chopped garlic
Roast the squash at 375 degrees for an hour or so, until soft and slightly browning
Use a fork to fluff out the spaghetti-like strands, scoop them into a bowl, drizzle with more olive oil, and add salt and pepper to taste
Pop the Blanquette!