Champagne and food — better than you might think

The pop of a champagne cork is an event itself, a sound synonymous with celebration, joy, and luxury. Yet, when paired with the right food, this effervescent drink ascends to a whole new level, transforming a simple meal into a gastronomic extravaganza.

Here are our top tips for pairing champagne with food to elevate your dining experience.

Champagne, with its delicate bubbles and complex flavors, is a surprisingly versatile companion to a variety of foods. Its crisp acidity and unique texture can cut through the richness of seafood. It is an excellent match for dishes like grilled shrimps, lobsters, or classic seafood platters. Similarly, the lightness of champagne complements poultry dishes, enhancing their flavors without overpowering them.

Champagne with Asian cuisine

For lovers of Asian cuisine, champagne offers a delightful surprise. The purity and subtle flavors of Sashimi and sushi find a perfect partner in champagne. The drink’s effervescence and acidity balance the umami-rich soy sauce and wasabi, creating a harmonious blend of East meets West.

Champagne with European cuisine

When it comes to European cuisine, particularly Italian, champagne proves its worth yet again. The simplicity and high quality of ingredients in Italian dishes, such as a classic Margherita pizza or a creamy risotto, are enhanced by the bubbly structure. The champagne’s acidity cuts through the richness, while its bubbles add a refreshing contrast.

Champagne with Cheese

Cheese and champagne is a pairing that might seem unconventional, but it’s one that works beautifully. Mature cheeses like Gruyère and Parmesan, known for their nutty and complex flavors, are complemented by champagne’s acidity and bubbles. This combination brings out a depth of flavor in both the cheese and the champagne that is simply irresistible.

Rose champagne pairings

Lastly, for a sweet finish, consider pairing rosé champagne with strawberries and premium bitter chocolate. The mature sweetness of the strawberries and the bitterness of the chocolate create a delightful contrast, which is further enhanced by the champagne’s effervescence and acidity.

The key to a successful champagne and food pairing lies in curiosity and exploration. As you embark on your champagne journey, remember to taste a lot and be open to new experiences. Don’t just stick to your favorites; instead, venture out and taste different things, putting them side by side. This way, you’ll discover the magic that happens when the right champagne meets the perfect dish. So, open that bottle and let the culinary adventure begin!

by Irene Gridina