* Recipe: Tapenade
April 2001: page 117
Marinated baby artichokes, crudités, and tapenade--Most
full-flavored appetizers, including these recipes, go hand-in-hand
with the palate-cleansing properties of sparkling wine. There are a
multitude of types and styles of sparkling wine produced around the
world, the most famous being French champagne. Look for more
full-bodied styles of brut, and even brut rosé, which receives a
boost from the addition of a small amount of red wine, a wonderful
complement to the tapenade and marinated artichokes. Try Iron Horse,
Brut Rosé, California or Gloria Ferrer, Brut Rosé, California. On
the other end of the sparkling wine spectrum is the Italian sparkler
called prosecco. This fruity, lightly-effervescent wine has a bit
more residual sugar but is a great contrast to the assertive flavors
of the appetizers. Try Nino Franco, Prosecco di Valdobbiadene,
Italy.
