Here in the Nordics, sparkling wine (Champagne, Cava, Prosecco etc) are most commonly enjoyed as an aperitif or similar. Something fresh to start the evening (or day). In Catalonia, Cava is very seldom served without food. It is a companion for all courses, started, main and dessert. I must say, I prefer the Catalonian way. A sparkling wine works great with cheese, cured meats, barbecue and even with bacon and eggs (or as we like to call it, the Richard Julin way, after his recommendation on what to combine champagne with). We recently visited my favorite restaurant here in Stockholm, Matkonsulatet (a previous review here), and sampled some great new dishes that are perfect companions for a nice cold sparkling wine. Matkonsulatet excels at making simple-ish dishes from good ingredients. Everything is top notch, even the olive oil is something I could just drink straight from the bottle. Here are some pics and descriptions. So next time you pop open a bottle of sparkling wine pair it with some of these babies. Or if you don’t have energy to cook, just pop down to Matkonsulatet for a bite.