Caviar and Bubbles Pairings

J. Schram

J. Schram is quite appealing on its own as an apéritif or enjoyed with fresh shellfish, caviar, smoked salmon, tangy cheeses, seafood brochettes, or risotto with prosciutto, focaccia, oysters Rockefeller, vegetable pate, endive and baby shtimp, scallops sautéed with fresh herbs, lobster spring roll.

Courses might include seafood brochettes, filet mignon with foie gras, veal piccata, holiday stuffed turkey, brioche with portabello mushrooms.

Mesquite-Grilled Quail with Pancetta and Sage

Twice Baked Fingerling Potatoes with Truffle and Chives

Hot Crab and Artichoke Dip

Potato Cakes with Smoked Salmon and Cucumber Champagne Emulsion


Schramsberg Reserve is well-suited with a main course, such as fruit-stuffed veal, pork tenderloin, roasted duck with mango, cedar-plank grilled salmon, and curried chicken salad. This flavorful bubbly also can be served as an apéritif with smoked oysters, caviar and such hard cheeses as aged Swiss Sbrinz, Sonoma Vella Jack, or Irish Coolea.  Also gravlax, glazed chicken wings, caviar or salmon roulades, beef carpaccio, mushroom tarts.

Courses might include turbot in champagne sauce, red snapper in shallots and butter, rack of lamb, pasta with truffles, lasagna with shitake mushrooms and port sauce.

California Prime Lamb Fillet with Red Currants and Thyme

Spoon of Lamb and Wheat Berry Tabbouleh

Slow-Roasted King Salmon with Creamed Cucumbers

Grilled Salmon Express

J. Schram Rosé

J. Schram Rosé is the epitome of grace, style and elegance in a glass. A delicate rosé, due to being primarily Chardonnay, which lends itself to be served as an apéritif, with a first course or a light main course.

Courses might include consummés, cedar planked lobster, scallop ceviche, grilled swordfish, fresh crab, grilled poultry or roasted pork loin.

Tobiko Tempura Lobster With Ginger Watermelon Sauce And Cucumber Namasu Salad

Salmon Fillet en Papillote with Shallots and Tomato

Grilled Shrimp and Summer Vegetables En Brochette

Strawberry Scallop Ceviche

Blanc de Blancs

While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. It is also delicious with lemon chicken and Thai curries. Vegetable or crab quiche, vegetable terrine, Parmesan bread sticks, calamari fritters.  Serve with aged Gouda or other hard cheeses, and as a counterpoint to soft triple creams.

Courses might include sole, trout, sashimi, seafood mousse, veal scaloppini, roast chicken, pheasant, squab or turkey, fettucini with black olives and chives, angel hair pasta with champagne-tarragon cream sauce.

Creamy Potato Leek Soup

Crostini with Albacore Tuna Tapanade

Seared Sea Scallops with Braised Leeks, and Caviar Sabayon

Pastry  Puffs with Caviar Cream Filling

Blanc de Noirs

Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods, including soft and nutty cheeses, macadamia nut-crusted halibut, and pork tenderloin with fresh rosemary and lemon thyme.
Cariar and smoked fish, cheese puffs, stuffed mushrooms, duck liver pate, avocado and crab salad.

Courses might include tenderloin of veal or pork in reduced wine sauce, grilled halibut or tuna steaks, sauced shellfish, vegetable or cheese soufflés, sautéed rabbit, risotto with chanterelles, potato-chèvre galette.

Lobster with Fennel Sauce

Pork Medallions in Mustard Cream Sauce

Peach Lacquered Swordfish With Crispy Fried Leeks And Cabbage Salad

Sautéed Diver Sea Scallops Apple & Endive salad, Citrus-Raisin Dressing

Brut Rosé

Enjoy this rich, delicious sparkler on almost any occasion: at your favorite restaurant, a special dinner at home, at a beach picnic or a backyard barbecue. A very versatile wine; try it with sushi, salmon, rock shrimp, pizza, roast chicken, BBQ ribs, burgers, chocolate raspberry tarts and creamy, mild cheeses with summer fruits.  Prosciutto, ham, spicy meats and vegetable dips, spring rolls, onion puffs, dim sum.

Courses might include scrambled eggs and chives, grilled salmon, chicken with lemon and herbs, boned quail, Andouille sausage, gumbo, shellfish pasta, pasta Putenesca, pesto dishes, Asian cuisine.

Rock Cornish Game Hen with Rosemary

Perco en la Manta-Spanish Chorizo in Puff Pastry

Seared Salmon on Baby Spinach

Grilled Lamb Chops With Tomato-Black Olive Vinaigrette

Cremant Demi-sec

The sweetness in Crémant is subtle, providing a fine balance with desserts, such as fruit tarts, poached fruits, light cakes, custards, fruit tarts, mousses, soufflés, angel food or pound cake with fruit and toasted almonds, custards, filbert roll with ginger cream, gingerbread upside down cake, ricotta pie, exotic sorbets, and crème brûlée. It also compliments a wide range of spicy Asian foods, blue cheeses, and matches especially well with foie gras.

Fresh Baked Berries with Schramsberg Brut Rosé Zabaione and Texas Pecan Brittle

Bakewell Tart

Spicy Chicken Stir Fry

Smoked Trout with Ancho Chili Mayonnaise

J. Davies Cabernet Sauvignon

Silver Mountain Cheddar and Red Onion Tart

Chipotle Grilled Pork Porterhouse with Chipotle Corn and Cilantro Rosemary Potatoes

Grilled Lamb Rack, Potato Gnocchi, Smoked Chanterelles, Haricot Vert, Madeira Leek Cream

Rich Brownies