Champagne is synonymous with celebration, luxury, and elegance. Whether you’re raising a glass to mark a milestone or simply enjoying a refined moment, champagne elevates any occasion. However, to make the experience truly unforgettable, pairing champagne with the right food is key. When done well, these pairings enhance the nuanced flavours of champagne and take the entire dining experience to new heights. In this guide, we’ll explore some expert tips on what to eat with champagne, from classic pairings to more innovative combinations.
Understanding Champagne Varieties
The Basics of Champagne
Champagne is a sparkling wine from the Champagne region of France, made using the traditional method where secondary fermentation occurs in the bottle. What makes champagne unique is its fine bubbles, high acidity, and balance of flavours ranging from brioche and nuts to fresh citrus and apple. The main types of champagne include:
• Brut: The most common style, characterised by dry, crisp flavours.
• Rosé: Made with some contact with red grape skins, giving it a blush hue and fruitier notes.
• Vintage: Produced in exceptional years, aged longer, and often more complex.
Pairing Principles
When it comes to pairing food with champagne, certain principles can help you achieve the best balance:
• Sweetness: A Brut champagne pairs well with salty or savoury dishes, while a Demi-Sec (slightly sweet) goes beautifully with desserts or spiced dishes.
• Acidity: The high acidity of champagne can cut through rich, fatty foods, making it an excellent companion to creamy textures and buttery dishes.
• Texture: Champagne’s bubbles enhance crisp, crunchy textures and can cleanse the palate between bites of heavier foods.
Classic Pairings for Champagne
Salty and Crunchy Snacks
Salt and champagne are a perfect match. The saltiness enhances the crispness and sharpness of champagne, while the bubbles cut through the richness of snacks. For a simple yet elegant pairing, try:
• Salted potato chips: Surprisingly, this everyday snack is a wonderful partner for champagne. The saltiness complements the bright acidity of Brut champagne, while the crunch contrasts nicely with the smooth bubbles.
• Mixed nuts: Salted almonds, cashews, or pistachios are fantastic for casual sipping, with the nuts’ richness balancing champagne’s dryness.
Seafood Delicacies
Few things are more luxurious than enjoying champagne with seafood. The natural brininess of seafood harmonises with champagne’s acidity and minerality. Here are some iconic pairings:
• Oysters: Freshly shucked oysters with a squeeze of lemon are an ideal match for Brut or Blanc de Blancs champagne. The bubbles complement the oysters’ silky texture, while the acidity cuts through their richness.
• Caviar: The salinity and delicate nature of caviar create a lavish combination with champagne, especially a crisp Brut or Rosé.
• Sushi: Champagne’s acidity balances the fatty richness of sushi, particularly when paired with tuna or salmon sashimi.
Innovative Pairings with Champagne
Cheese: A Study in Contrast and Complement
Cheese and champagne might not seem like a traditional pairing, but it’s a delightful surprise. The right cheese can complement the complex flavours in champagne, adding depth and richness to each sip.
• Brie: A soft, creamy cheese like Brie works beautifully with champagne. The creaminess contrasts with champagne’s acidity, creating a balanced and luxurious experience.
• Aged Cheddar: For a bolder pairing, sharp cheddar offers a savoury bite that complements a fuller-bodied Vintage champagne. The intense flavour of the cheese stands up well to the richness of the drink, making each bite and sip a memorable experience.
Sweet and Savoury Delights
Champagne isn’t just for the savoury course—it also pairs well with sweeter and spicier dishes, offering a range of contrasts that can elevate your meal:
• Spicy foods: Think of champagne as the perfect partner for spicier dishes like Szechuan cuisine or spicy fried chicken. The bubbles cleanse your palate, while the acidity balances the heat.
• Savoury tarts: Try pairing a champagne with a savoury tart, such as a mushroom tart or quiche. The earthy flavours of the tart are elevated by the refreshing, effervescent quality of champagne.
• Desserts: For those with a sweet tooth, pairing champagne with desserts such as fruit tarts or macarons creates a decadent and delightful combination. A Demi-Sec champagne works well with fruit-based desserts, complementing the sweetness without overpowering it.
Vegetarian and Vegan Options
Champagne can also shine alongside vegetarian and vegan dishes, offering an elegant complement to plant-based meals. Some pairing ideas include:
• Grilled vegetables: The char and smokiness of grilled vegetables like aubergine, courgette, or asparagus pair beautifully with a crisp Rosé champagne. The wine’s fruitiness enhances the earthy flavours of the vegetables, while the acidity keeps things fresh.
• Vegan sushi: Just like traditional sushi, vegan sushi made with avocado, cucumber, and pickled ginger pairs effortlessly with champagne. The clean, crisp flavours of the champagne work well with the fresh, bright ingredients.
• Stuffed mushrooms: For a rich, satisfying pairing, try serving champagne with stuffed mushrooms. The earthy, umami-filled mushrooms contrast with the bright acidity of the champagne, creating a well-balanced and elegant pairing.
Planning Your Champagne Menu
Menu Ideas
Creating a menu centred around champagne is a fun way to impress your guests. Start with light appetisers such as caviar-topped blinis, followed by seafood courses like lobster or scallops. For the main course, choose something rich, like duck or a creamy risotto, paired with a fuller-bodied champagne. Finish with fruit-based desserts, perhaps a tarte tatin or a lemon meringue tart, which pair beautifully with Demi-Sec champagne.
Tasting Notes
When planning your menu, consider the tasting notes of the champagne you’re serving. A Brut champagne, with its dry and crisp profile, pairs well with salty or fatty dishes, while a Rosé’s fruitier notes work beautifully with sweeter or spicy foods. For a more indulgent pairing, a Vintage champagne’s complexity can hold its own against richer, bolder flavours. Don’t be afraid to experiment, there’s no one-size-fits-all when it comes to champagne pairings!
Do’s and Don’ts of Champagne Pairing
Do’s:
• Do experiment: Don’t be afraid to try unexpected pairings. Champagne is versatile and can complement a wide range of flavours.
• Do serve chilled: Always serve champagne well-chilled to ensure the bubbles and flavours are at their best.
• Do keep the menu balanced: Pair lighter champagnes with delicate dishes and fuller-bodied champagnes with richer foods.
Don’ts:
• Don’t overpower the champagne: Avoid pairing champagne with foods that are too spicy or heavily seasoned, as they can overwhelm the delicate flavours of the wine.
• Don’t forget the glassware: Serve champagne in a flute or tulip glass to preserve the bubbles and enhance the aromas.
• Don’t limit yourself to desserts: While champagne is often thought of as a drink to pair with desserts, it works just as well with savoury dishes and snacks.
Champagne is more than just a celebratory drink, it’s an experience that can be enhanced by the right food pairings. Whether you’re enjoying classic combinations like oysters and caviar or experimenting with innovative pairings such as vegan dishes and spicy foods, knowing what to eat with champagne can transform your next gathering. With these tips, you’ll be ready to impress your guests and create unforgettable moments, elevating your champagne-sipping experience to new heights. Cheers!
