From House To Home

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There are myriad reasons not to consume alcohol, and thankfully, the beverage industry has caught up with the refined palates of non-drinkers by introducing a variety of sparkling fruit juices. There are many brands out there, but for Andrew Dornenburg and Karen Page, what’s in these drinks is paramount. They say, “You want to read the label and get something healthy. It’s all about the ingredients.“ Avoid sugar and other artificial sweeteners; instead, rely on the sweetness of natural fruit to give you the best combination with your food.

Whether you are pregnant, the designated driver, underage, entertaining clients with real work to accomplish, or just want a lovely, refreshing break from wine and beer, sparkling juices can be the perfect accompaniment to any meal. Read on to see what Andrew and Karen recommend.

Juice: Gold Medal Sparkling Cider by Martinelli’s

This crisp, sweet, and slightly acidic drink is the liquid version of the real deal.
Food: Think about drinking this with a lovely plate of cheeses, specifically blue, cheddar, and chevre. Another wonderful pairing is with an endive and apple salad or a sandwich using any of the above cheeses. Pair this drink with chicken with cream sauce. The sparkling apple juice will complement the sweetness, and the crisp acidity will cut through the cream sauce.

Juice: Sparkling Burgundy by Meier’s

A juicy version of the classic J in PB&J, this pairing works for obvious reasons.
Food: Open-faced peanut butter sandwiches. This classic is a hit for kids and adults alike.

Juice: Lonestar Grapefruit by Fizzy Lizzy

This drink, extremely similar to a New Zealand Sauvignon Blanc, smells immediately of the citrus overtones. It also harkens to the lighter, lemony notes of some of France and Spain’s lighter whites.
Food: Perfect with whitefish or shellfish, rather than squeezing a lemon or piece of grapefruit over the fish, it is in your glass. The dryness of the citrus flavors is a perfect accompaniment to light fish. It also works beautifully with Mediterranean foods such as hummus and baba ghanoush where a citrus note is detected.

Juice: Ginger Lemon

There is no specific brand, but this can be made in a matter of minutes. Take ginger ale and add a slice of lemon or combine fresh-squeezed lemon juice with some grated, fresh ginger. Heat briefly on the stove to infuse and add a bit of honey. Cool and add to sparkling water.
Food: Indian curries. The ginger plays off the ginger in the food, and the lemon cuts through the richness of the sauce.

Dayna Del Val adores sparkling drinks and even adds sparkling water to her frozen lemonade concentrate for a real treat!

Author’s Note

Karen and Andrew’s The Flavor Bible from Bulfinch Press is due out this fall. You can read their weekly pairings in The Washington Post.