A taste for Champagne, other sparkling wines at fall party
Jill Bernheimer, owner of the wine and spirits store Domaine LA, rolls out her favorites - Champagnes, Crémants de Bourgogne and more - for her annual autumn bash. (Bret Hartman / For the Los Angeles Times)
Every year Bernheimer invites dozens of friends over and fills two tables with 48 bottles of 10 different sparkling wines: Champagnes, Crémants de Bourgogne, maybe a Prosecco and a Petillant Naturel or two. (Bret Hartman / For the Los Angeles Times)
Potato pancakes with fresh whipped lemon cream and salmon eggs make a great accompaniment with sparkling wines. These were made by Free Range LA chef and owner Jesse Furman. Recipe: Potato pancakes(Bret Hartman / For the Los Angeles Times)
Furman says that fried and salty foods pair well with Champagnes, such as Emmanuel Brochet’s Le Mont Benoit Extra Brut, featured on the table. Recipe: Champagne nuts(Bret Hartman / For the Los Angeles Times)
Jill Bernheimer pours a glass of Bereche et Fils Brut Reserve. (Bret Hartman / For the Los Angeles Times)
Furman, right, brings out a pan of roasted carrots and potatoes. (Bret Hartman / For the Los Angeles Times)
Crispy apple wings are flavored with fresh horseradish and curly parsley. Recipe: Apple wings(Anne Cusack / Los Angeles Times)
The chicken wings are coated in beaten egg white and then dredged in a matzo meal coating before frying. (Bret Hartman / For the Los Angeles Times)
Whitney Adams opens a bottle of Puro Champagne using a disgorgement method. (Bret Hartman / For the Los Angeles Times)
Guests can compare notes on the Champagnes and pairings at Bernheimer’s home. Her store stocks up on sparkling wines for the holidays. (Bret Hartman / For the Los Angeles Times)
