A taste for Champagne, other sparkling wines at fall party

Every year Bernheimer invites dozens of friends over and fills two tables with 48 bottles of 10 different sparkling wines: Champagnes, Crémants de Bourgogne, maybe a Prosecco and a Petillant Naturel or two.   (Bret Hartman / For the Los Angeles Times)

Potato pancakes with fresh whipped lemon cream and salmon eggs make a great accompaniment with sparkling wines. These were made by Free Range LA chef and owner Jesse Furman. Recipe: Potato pancakes  (Bret Hartman / For the Los Angeles Times)

Furman says that fried and salty foods pair well with Champagnes, such as Emmanuel Brochet’s Le Mont Benoit Extra Brut, featured on the table. Recipe: Champagne nuts   (Bret Hartman / For the Los Angeles Times)

Jill Bernheimer pours a glass of Bereche et Fils Brut Reserve.  (Bret Hartman / For the Los Angeles Times)

Furman, right, brings out a pan of roasted carrots and potatoes.  (Bret Hartman / For the Los Angeles Times)

Crispy apple wings are flavored with fresh horseradish and curly parsley. Recipe: Apple wings  (Anne Cusack / Los Angeles Times)

The chicken wings are coated in beaten egg white and then dredged in a matzo meal coating before frying.   (Bret Hartman / For the Los Angeles Times)

Whitney Adams opens a bottle of Puro Champagne using a disgorgement method.  (Bret Hartman / For the Los Angeles Times)

Guests can compare notes on the Champagnes and pairings at Bernheimer’s home. Her store stocks up on sparkling wines for the holidays.   (Bret Hartman / For the Los Angeles Times)