CHAMPAGNE AND FOOD PAIRING
Nicole Langen Fotografie
Alexandre Couvreux
Combining and experimenting...
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We all know that champagne is a delicious and festive aperitif, but not everyone knows that champagne also pairs very well with food, from breakfast to dinner. Champagne goes with almost anything, if you follow some basic principles!
The ultimate moment many people enjoy a glass of champagne is of course during New Year's Eve. And although the tasting experience itself will be a little less optimal after having tasted great food and wines during the evening, raising a glass of champagne to welcome the new year is a tradition we all cherish!
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Champagne is a truly elegant wine, often slightly lower in alcohol (about 12%) and never too dominant with a dish. It purifies the mouth and refreshes . Pairing food and champagne the right way, both the champagne and the dish will enhance each other and you will be surprised by the wow-factor this can create! There are so many styles of champagne, that you will always be able to find a suitable champagne your dish and vice versa!
The safest way to experiment is to choose a combination with a similar taste type, so for example a light, fresh champagne with a light dish and a somewhat fuller, more mature champagne with a more powerful dish.
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Look, smell, taste...and be inspired!
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In general...
Champagne extra brut or brut nature
Slightly salty, refined dishes, such as seafood, ceviche, sushi and oysters go well with this type of champagne.
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Light, elegant non-vintage brut champagne
A superb combination with lighter dishes, for example with shellfish, chicken or poultry, oysters, sushi, boiled or steamed vegetables. Also delicious with a blini with salmon and cream cheese, quiche and egg dishes.
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Due to its higher acidity and finesse, this champagne fits perfectly with e.g. scallops with a lime dressing or foam, but also with Japanese dishes. Nice with a ceviche (for example with lime and avocado).
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Riper, fuller champagne (vintage and/or predominantly with pinot noir)
These champagnes are fantastic with fish, veal or poultry, but also with various cheeses, such as Chaource and Brie de Meaux; both from Champagne.
Other suggestions: A dish with lobster or pasta with truffle, mushrooms and cream sauce.
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Older and more complex vintage champagne
These champagnes can handle more pronounced dishes, for example a steak tartare, baked or grilled vegetables with herbs and spices or dishes with truffle.
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Non-vintage rosé champagne
A nice combination with desserts with red fruit, cranberry pâté, salad with salmon and crayfish or gently cooked duck with raspberry.
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Vintage rose champagne
Often a bit richer and fuller. Delightful with certain
game dishes, for example with venison or pheasant and yes, even with a BBQ.
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Demi-sec champagne
These champagnes pair well with a dessert (preferably with fruit and not too creamy), but also with foie gras.
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Champagne and caviar is also an outstanding pairing, to celebrate special moments... a true delight!
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Studio Champagne