During the holidays I love to invite good friends to drop by for a glass of something sparkling and a light hors d’oeuvre that can be prepared ahead of time and served on the spot…with flair!  This past weekend it was my turn (with the able assistance of Mr. Grape Experiences) to entertain our gourmet group before we dined at a favorite local restaurant to celebrate the season. The house was festive, the fireplace glowed, the drinks and appetizers looked delicious, and we were ready for all of the antics of the evening.

#winePW
One of the wines I knew everyone would enjoy was one of my favorite Spanish cavas, Anna de Codorniu Brut (NV) ($14.99), sent to me as a sample. And I was right – my guests loved each sip.  Not only did the bottle look like a snow princess all in white, this classic sparkling wine with 30% Parellada and 70% Chardonnay grapes paired beautifully with Herbed Parmesan Crisps.  Pale straw color with lively, dancing bubbles, this sparkler was ready to party! With delicate aromas of tropical fruit and citrus, grapefruit, and a hint of  lime, the cava was soft, balanced, and refreshing.  I served the Anna de Codorniu Brut chilled, at around 45 degrees Fahrenheit for the maximum “ahhhh” factor!

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One of the appetizers I served was Herbed Parmesan Crisps.  Incredibly easy to make, I baked the crisps the previous night and warmed them before the first guest arrived.  Of course it was difficult not to indulge in the first batch! Salty and cheesy, the shredded Parmesan was baked with a touch of flour, rosemary, and cracked black pepper.  The tastes of each warm crisp were satisfying and savory and the presentation was lovely.  After baking, I rolled each around the handle of a wooden spoon so that they looked cylindrical, but you can serve them in a flat oval shape if desired. Chewy and flavorful, this was a fantastic crowd pleaser along with the Anna de Codorniu which was a clean and light counterpoint to the cheesy and peppery notes of the Crisps.

Perfect for the holidays, make sure Anna de Codorniu Brut (NV) is chilling in your wine refrigerator and a platter of Herbed Parmesan Crisps is at the ready!

Herbed Parmesan Crisps

Ingredients

  • 1 cup shredded Parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 teaspoons all purpose flour
  • 1 teaspoon fresh rosemary or thyme (finely chopped)
  • 1/4 teaspoon freshly cracked black pepper

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
In a small bowl mix all of the ingredients together.
Step 3
On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two inches wide. You should have about 12 crisps.
Step 4
Bake in the oven until they turn golden brown, 6-8 minutes.
Step 5
Cool crisps on a metal rack.

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Cheers to sharing the holidays with wonderful wine, food, and friends! ~ Cindy

#WinePW Wine Pairing Weekend Holiday Entertaining!
December is holiday festive party time! Our job this month is to create some great sparkling wine and appetizer pairings. If you see this early enough, please join us December 13th at 10 a.m. Central Time. We’ll be chatting on twitter at #WinePW about our creative holiday sparkling wine pairings. We’d love to have you join us!

Sparkling Wine and Appetizer Pairings

 Here are the ideas available from our group for you. Try something new this year!
Bacon and Greens Dip with Bubbly by Cooking Chat
Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
A Seasonal Nibbles Duet + Pear Valley Vineyard’s Frizzante Muscat by Culinary Adventures with Camilla
Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels — An Italian Wine Blog
Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
The Holidays Sparkle on #WinePW by Rockin Red Blog
Butternut and Bubbly
by It’s Okay to Eat the Cupcake
Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ

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7 comments

    • Cindy Rynning

      Reply

      Thanks, Sarah! So incredibly easy for the holidays and what’s there not to love about the bubbles?!

  1. Reply

    Okay – truly finger food and tempting. A good recipe and simple. They look perfect for nibbling while drinking that wonderful CAVA.

    I’m wondering how well they hold up? Likely they disappear quickly. But how long do they stay crisp and tasty? Should you eat as they come out of the oven? Or can they hold up for several hours?

    Love that bottle. Would be fun to build presentation around it.

    Thank you!

    • Cindy Rynning

      Reply

      The Crisps were crisp and flavorful just after baking and for a few hours later. If there are any left on the plate (unlikely!), refrigerate and warm in the oven.

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