Foodie Friday: Breauxmance

It’s that time of year when we start to freshen up, emerge from winter hibernation, and embrace the flavors and seasonality of spring. Right on cue, Breaux Vineyards has released their very first bubbly, cleverly dubbed Breauxmance. A beautiful salmon hue, Breauxmance is made from 99% Vidal Blanc and 1% Chambourcin to provide a dash of color. Like all of Breaux’s wines, this one is made entirely from estate-grown grapes, and the bubbly was hand riddled onsite.

Photo credit: Kathy Lang Wiedemann

Photo credit: Kathy Lang Wiedemann

This sparkler is spring in a bottle; delicate and romantic, with nice acidity and perlage. It deserves a full-flavored counterpart that will challenge it and show it off. For that, I give you Devils on Horseback. Deliciously decadent, these babies pack a salty-sweet flavor that will allow the acid in Breaumance to slice through.

Why not have yourself a little Breauxmance this spring?


Devils on Horseback
20 Medjool Dates, pitted
4 oz Chevre or Goat Cheese
10 Bacon Strips, cut in half crosswise


  1. Preheat oven to 375 F
  2. Cut a slit in each date, lengthwise
  3. Fill each slit with about ½ teaspoon of Chevre or Goat Cheese
  4. Use a half slice of bacon to wrap each stuffed date, and secure bacon with a toothpick
  5. Bake, on a tin foil-lined baking sheet, for about 25 minutes, or until bacon is fully crisped