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While this wine can be enjoyed by itself as an apéritif, it is also perfect with fresh oysters and other shellfish, crab cakes, ceviche and grilled sea bass. 

Our Reserve is well-suited with a main course, such as fruit-stuffed veal, pork tenderloin, roasted duck with mango, cedar-plank grilled salmon, and curried chicken salad. This flavorful bubbly also can be served as an apéritif with smoked oysters, caviar and such hard cheeses as aged Swiss Sbrinz, Sonoma Vella Jack or Irish Coolea.

The palate is delicious upon entry, with flavors of bright lemon and tropical mango. In addition to the fruitful characters, the palate is layered with essences of honey and toasted almonds...read the full tasting note

Bright lemon and berry, layered with essences of warm sticky buns and caramelized sugar. Viscous and coating nature gives way to refreshing acidity.

"Fruitful aromas of fresh lime and Granny Smith apple, accentuated by nuances of juicy pineapple and lemon grass, are complimented by notes of honeycomb and hazelnut from the years of aging en tirage. On the palate, the 2008 Blanc de Blancs enters crisp and tangy, unfolding with flavors of lime, pineapple and exotic tropical fruits. Delicious and layered flavors of lemon custard and fresh-from-the-oven brioche follows. The palate finishes with a delicate sweetness and a generous acidity that is long and quenching.” – Winemakers Keith Hock and Hugh Davies

The Mirabelle Rose has generous aromas of strawberry, candied orange, watermelon and cinnamon.

"The 2004 J Schram has aromas of fresh green apple, apricot and lime and a bit of minerality. In addition there is a creaminess of vanilla custard, and marzipan followed by fresh baguette. Flavors of orange, melon and lemon are present with some lime pith. The fruit is accentuated by warm spices, cinnamon and nutmeg. The texture is rich and tangy with an acidity that is long and balanced" 
– Winemakers Keith Hock and Hugh Davies

Schramsberg Blanc de Noirs is particularly well-suited to serve with a variety of foods, including soft and nutty cheeses, macadamia nut-crusted halibut, and pork tenderloin with fresh rosemary and lemon thyme.

The 2003 Reserve has youthful aromas of red apple and juicy pear, which is followed by Rainier cherry...

Flavorful, complex and dry, making it both versatile with food and delicious by itself as an apéritif. Try it with sushi, salmon, rock shrimp, pizza, roast chicken, BBQ ribs, burgers, or creamy cheeses with summer fruits.