At the end of a long day, few things are more welcome than a cold beer, except, perhaps, a glass of Champagne. Or eight Champagnes, if you find yourself on the fourth-floor balcony, above Yerba Buena Gardens, at the Top 100.The Oyster Girls will be shucking miyagi oysters, and whether or not you believe Champagne’s chalk soils flecked with fossilized oyster shells contribute in any way to the scent, flavor or texture of the wine, there’s no question that oysters are a pretty great complement to Champagne.
Or try some bubbly with lobster, as Acquarello’s team will be stationed right by the Champagne with their Lobster Cannoli. Gianpaolo Paterlini, who manages the wine list at Acquarello, specializes in Piedmont reds and has a passion for Champagne. His Champagne list runs six pages deep into vertical vintage collections from growers in the Marne Valley, the Montagne de Reims, the Côte des Blanks and the Aube, with another two pages focused on wines from the classic houses.
Chef Suzette Gresham
And Champagne is what he enjoys with chef Gresham’s Lobster Cannoli.