This week’s edition of “This Week in Wine” continues the Food and Wine Pairing Series with wines from the Loire Valley. Charlie and Jack start with Pouilly Fume, a wine made from the sauvignon blanc grape that goes well with fish and lighter chicken dishes. Jack and Charlie continue on with some lesser known wines like Vouvray, Anjou, and Muscadet and touch on what dishes or appetizers to serve with the flavor of the wine. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan

This week’s installment of “This Week in Wine” focuses on Champagne and Sparkling Wines. Charlie goes right for the gusto and starts off asking about Dom Perignon. Jack explains why it is so expensive and yet still so sought after! Jack then gives some other recommendations for some good Champagne. Charlie and Jack spend some time discussing how Champagne and Sparkling Wines are actually made and what process is different than making wines. Later in the piece Jack lets us know what to pair the Champagne or Sparkling Wine with. What goes along with a Dry or Brut, and when should you have a sweet, Spumante, or Rose. As always “This Week in Wine” features Charlie Sykes and Jack Weissgerber, the Wine Director for the Seven Seas Restaurant on Lake Nagawicka and the Seabird Restaurant on Lake Michigan in Sheboygan.