The corn adds an implied toastiness that is the hallmark of so many champagnes and sparkling wines. I like this dish because it takes a minimal amount of time to prepare and comes off as quite impressive. You need sashimi-grade tuna to make it happen, but these days that's not too difficult to find. I enjoy color coding here and always offer rose sparklers against the rich red tones of the tuna. The oily texture of the tuna needs balance and the wine's one-two punch of acidity and effervescence enliven and cleanse the palate while enhancing the sweetness of the tuna and picking up on the lemon.
Cornish hens are always festive and a neutral canvas to work with from the wine point of view.
This festive bread pudding is easy, can be prepared in advance and is a great vehicle for showing off demi sec styles of bubbly. If you're skeptical, leave a little of the sugar out to assure the right balance of sweet in the dessert wine to the dessert. I hope you've found some help and inspiration in this menu. There's only so much of the good stuff to go around. Master Sommelier Evan Goldstein is vice president of public relations at Seagram Chateau and Estates, which owns Mumm Napa Valley and Sterling Vineyards.