How to Celebrate Summer with Champagne and Steak, a Somm’s Insight
Somm’s insight on how to celebrate summer with champagne and Steak at Perry’s. As summer approaches, a light, crisp Champagne is a popular beverage of choice at weddings, family reunions, outdoor celebrations and to commemorate special occasions. However, when it comes to a steak dinner, Perry’s Steakhouse & Grille’s Corporate Sommelier and Beverage Director, Susi Zivanovic, also feels that summer is the perfect time to experiment with a lighter sparkling wine or Champagne to complement the meal, whether at a steakhouse or grilling at home.
Zivanovic favors Champagne because of the versatility in pairing with many types of cuisine. “I experienced my first sip of high quality Champagne while working in Paris for a catering company in my early 20s,” says Zivanovic. “It was love at first sip! The versatility of Champagne and sparkling wine is best explained by the intricate blending process of both red and white grapes.” She notes that these highly complex wines can pair with shellfish at their lightest expression all the way through red meats like Perry’s Chateaubriand with their fullest expression, including tête de cuvée Champagnes and Prestige Rosés.
Zivanovic, who completed her Certified Level of Court of the Master Sommelier Guild in October 2006, has been with Perry’s for over a decade. Her vast knowledge spans back to the early 1990s when she traveled throughout France and Italy to learn about wine, developing an appreciation for more restrained, food-friendly wines of the Old World. She notes that sparkling wine from lesser known regions can offer superb value while still delivering great quality. She also says it is important to remember that Champagne is wine, and in order for the depth of the flavors to be fully enjoyed, the best way to taste these full and rich wines are in a Burgundy stem with a large bowl.