At the table

The natural acidity and the dryness of Clinq Zero Sparkling Blanc are what make it so compelling with food.

There are three important things happening when you drink a dry sparkling wine like ours at the table, and together they’re the reason a kitchen reaches for a dry sparkling before it reaches for anything else.

01

Acid cuts fat

It’s the same job a squeeze of lemon does on fried fish. The acidity lifts the richness off your palate instead of letting it build, so the last bite tastes like the first.

02

The bubbles reset your palate at every bite

Fine bubbles clear your palate between bites. It’s a texture match as much as a flavor one, which is why a sparkling wine and anything crisp belong together.

03

Salt makes the fruit show

This one runs backwards. Salt sharpens how you taste acidity and fruit, so the peach and grapefruit show more next to prosciutto than they do on their own. The food improves the wine.

Six places it earns its spot on the table.

Hover any box to see why it works. On a phone, tap it.

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Raw fish and shellfish

The acid and the bubbles do the work

  • Oysters
  • Sushi and sashimi
  • Crudo and carpaccio
  • Tartare
  • Ceviche
  • Shrimp and crab

Why it works

The wine does the job the lemon wedge is there for. The acidity lifts the oil off delicate fish and the bubbles reset your mouth, so the sixth oyster tastes as sharp as the first.

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Anything fried

The strongest match there is

  • Tempura
  • Fritto misto
  • Calamari
  • Fried chicken
  • Fries and crisps

Why it works

Fat coats, acid cuts. With no sugar to soften it, this wine clears a fried bite completely. And the crisp of the bubbles against the crisp of the batter is a texture match, not just a flavor one.

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Soft, fatty cheese

The acid cuts the fat

  • Brie and triple cream
  • Burrata
  • Fresh mozzarella
  • Fresh goat cheese
  • Butter sauces

Why it works

A triple cream coats your whole palate and then sits there. A wine with no sugar and real acidity rinses it away, so the next bite tastes as rich as the first instead of heavier.

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Aged cheese and cured meat

The salt makes the fruit show

  • Parmesan and pecorino
  • Manchego, aged gouda
  • Prosciutto and bresaola
  • Salami, mortadella
  • Olives and salted nuts

Why it works

This is the pairing that runs in reverse. The salt sharpens the way you taste the wine, so the peach and grapefruit come forward next to prosciutto. The board makes the bottle taste better.

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Tomato and citrus

Match acid with acid

  • Margherita pizza
  • Tomato pasta
  • Vinaigrette salads
  • Anything with lemon on it

Why it works

A tart dressing makes a soft wine taste flat. This one meets it head on, so neither side gives way and both keep their flavor. It’s why a dry sparkling beats a sweet one next to a pizza.

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Brunch and eggs

What still wine can’t do

  • Frittata
  • Quiche
  • Eggs benedict
  • Smoked salmon

Why it works

Egg defeats most still wine. Bubbles and acidity are the standard answer to it, which is the real reason sparkling wine ended up on the breakfast table and the reason brunch invented the mimosa.

The one direction to avoid is sugar. A bone-dry sparkling next to a sweet dessert turns hard and sour. Everything else on a table is fair game.

Clinq Zero Sparkling Blanc

Fresh, distinctive and naturally dry.

Peach and grapefruit on the nose, then the crisp, tart snap of green apple and a long, clean finish. Serve it as cold as you can, in a flute or a coupe.

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