If you’ve been following me on Instagram and Facebook stories, you’ll have noticed that this summer, I spent plenty of time in the Midwest. In particular, I clocked in a fair amount of boating days in Wisconsin, home of unique cuisine that is purely theirs.
From abundant quantities of mouthwatering cheese (it’s not called American’s Dairyland for nothing!) to bratwurst to Swedish pancakes to a “shot and a beer” bar on every corner, the entire state is a mecca for lovers of food, wine and craft (or not) brews. Let’s not forget beer-cheese soup, frozen custard, Norwegian meatballs, Cornish pasties, and the iconic Brandy Old Fashioned to make anyone don their cheesehead and ask for a second helping of whatever was the first!
Everyone who stops by this blog understands that I love experimenting with food and wine. It appears that after a summer of Wisconsin fun, sparkling wine is my go-to choice to elevate many of the foods and each experience. Enjoy the read of my most memorable dishes and sparkling wines (sent as samples), then plan a visit to Wisconsin. Lambeau Field, perhaps? Ya-der-hey!
Friday Night Fish Fry and Champagne Henriot Brut Souverain
Although we can find fish and chips on almost any menu these days, the Friday Night Fish Fry in Wisconsin is the real deal. With so many inland lakes and the state’s proximity to Lake Michigan and Lake Superior, there’s an abundance of trout, cod, halibut and more. When it comes to adorning the fried fish at a Fish Fry, though, I prefer a squirt of fresh lemon and a small dip of tartar sauce and my fries unsalted and ketchup-free. Peas are optional…
It’s no secret that Champagne is a brilliant pairing with fried chicken, but if you’re in Wisconsin and ready to dive into a Friday Night Fish Fry, cue a glass of Champagne Henriot Brut Souverain ($50). A blend of each of the vineyard’s 29 crus, the Champagne is of Pinot Noir, Chardonnay and Meunier. Enticing aromas and flavors of confections, fresh citrus, chalk, stone fruit and red fruit were precise and as clean as a Wisconsin trout stream. Persistent bubbles and lively acidity in this Champagne ramped up my Friday night into something quite special indeed.
Classic Fish Boil and Valdo Numero 10 Metodo Classico Valdobbiadene Prosecco Superiore DOCG
I get it. The name “fish boil” doesn’t exactly conjure up mouthwatering flavor, am I right? In Door County, Wisconsin, though, it’s a thing – you don’t just eat a fish boil, you go to a fish boil. Basically, the meal itself is a combination of fresh whitefish, onions and red potatoes boiled over a fire in salty water. It’s often served with rye bread, but this summer, white dinner rolls were plated as was coleslaw. For dessert, cherry pie with a dollop of ice cream or apple pie with a slice of cheddar cheese (of course!) are offered.
Honestly, boiled fish isn’t my favorite dish, but the experiences of attending a fish boil with locals and views of the lake certainly made up for it – as did a couple of pours of Valdo Numero 10 Metodo Classico Valdobbiadene Prosecco Superiore DOCG (about $20). From the Valdobbiadene area of northern Italy, at 250 meters above sea level, this sparkling wine of the Glera grape is produced the same way as Champagne, the second fermentation is in the bottle. Lively bubbles persisted throughout each sip and the intense fruit notes and snappy texture were luscious with the whitefish and potatoes.
Fried Cheese Curds and Ferrari Brut
How can anyone step foot in Wisconsin and not rush to the closest restaurant or bar to order up a basket full of small nuggets of gooey fried cheese curds? It’s an iconic (if not cult-worthy) menu item can be found in spots from Milwaukee to Madison to Marinette to Menominee Falls – and everywhere in between. Spoiler alert, fried cheese curds are ridiculously filling so buckle up (or unbuckle if you must) and savor each bite with a variety of sauces. And be sure to have those that are fresh because they squeak when you take a bite!
Although it’s tempting to ask for a cold brewski with the fried cheese curds, I opted for sparkling wine. This time around, I chose Ferrari Brut ($24) of 100% Chardonnay from the mountains of Trentodoc in northern Italy. I found fresh, intense aromas leading to bright golden apples, florals and brioche. The Ferrari Brut is made in the traditional method whereby the second fermentation is in the bottle; it was aged for 20 months. The flavor profile, lifted with vibrant acidity, complemented the fried cheese curds in the most delicious way.
Cheers! ~ Cindy
