What Are The Best Foods to Pair with Champagne?

What Are the Best Foods to Pair with Champagne?

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There are few foods that do not pair with Champagne! The rule of thumb is that any food with salt, butter, oil, or fat will work well.

Some of my favorites pairings are a toasty, Brut-style of Champagne with a rotisserie chicken, or a Brut rose with pepperoni pizza… but truffle fries are always a winner. Oysters are also a fantastic and classic pairing. Try raw oysters with a dry Champagne and consider a brut with fried oysters or scallops.

Champagne and Oyster Food Pairing

The crisp acidity of Champagne cuts through any fats on the palate, dancing with the food, and making you want to come back for more. Don’t be afraid to think outside of the box, especially when pairing complex styles of Champagne, as they can lend themselves to unexpected pairing discoveries. While Champagne is often thought of as a wine that’s best used to get the evening started, it is in fact a wine that can carry you through a full meal, and perhaps on to the next morning.

Side Note: When drinking Champagne, drink from a regular wine glass! Unless you have been blessed with a petit nose (unlike myself), it’s near to impossible to get your nose into a flute to fully experience all that these wines have to offer. Oliver Krug told me once that drinking Champagne from a flute is “like wearing earplugs to the orchestra – all of the components are there, but you cannot experience them”.

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Alyse Mizia on Instagram
Alyse Mizia
Alyse Mizia
Champagne Specialist at Moët Hennessy
Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position.

Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.
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http://www.legsandlees.com

Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position. Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.


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