10 Unexpected Champagne and Food Pairings
Because there's more to eat with a glass of bubbly than caviar and oysters.
When pairing Champagne and food there are some general guidelines to keep in mind. The acidity of the wine is key. Are you going for a complementary pairing, or a contrasting one? What about an aged Champagne, or a rosé?
There are some classic pairings—caviar, oysters—but really, that's just scratching the surface. With the holiday season rapidly approaching and its incipient hike in Champagne intake, we've compiled a list of recipes for dishes that feature ingredients you might not have thought to pair with a glass bubbly.
You would be remiss to discount potato chips as a great pairing for sparkling wine just because of their snack food status. Consider the fat, salt, and crunch of a great chip—with a nice, acidic Champagne, the combination makes complete sense.
Another snack food that finds its match in the right bottle of Champagne. Truffles add an element of refinement and the fat from the butter would be great with a crisp, acidic bubbly.
French fries and Champagne: a wonderful union of high- and low-brow. Frying the potatoes in duck fat is a unique, creative twist.
When thinking about proteins and Champagne it's easy to go straight to light seafood as the obvious match. But with aged sparkling wines, richer meats pair quite nicely.
Richness from the egg, buttery brioche, and the salty caviar brine—this intriguing, upscale take on the classic deviled egg make for a Champagne-perfec cocktail party bite.
Great crispy, savory finger food to enjoy with a refreshing glass of bubbly.
These light, fluffy beignets fit the "fried foods pair well with sparkling wine" bill in a unique, elegant way. Use Champagne in the batter, and drink the rest with the final product.
Cut the rich, creaminess of a risotto with foie gras with a coupe of light, crisp Champagne.
What's the secret to an unexpected combination like Champagne and chili? Opt for a sparkling wine that will either balance the spice or complement the sweetness of the beans.
Lobster and Champagne, yes. But the salt and fat in the bacon make this combination doubly successful with sparkling wine.
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