Forget about red or white wine with your meal - did you know that champagne is actually far more versatile as a food wine than any other wine? Champagnes come in many different styles and dosage, which allows them to be paired with a great variety of dishes and flavours. The bold structure of champagne brings food to life and should not be overlooked when pairing food with wine. Read on to find out how you can match different bottles of champagne with every evening dish.
Krug Grande Cuvée Brut with Salty Dishes
Champagne and salty foods is one of the easiest and most delicious pairings out there. The reason why this combination works so well is because the champagne does not overwhelm salty food, but rather acts as a complement. Dry champagnes such as Krug Grande Cuvée Brut are the best choice, as the salt from the food is balanced by the acidity of the dry champagne. Some good examples would be fried chicken, homemade potato chips and crisps. The salinity and crunchiness found in these foods has an amazing impact on the champagne, which is why they are such a good match. Similarly to salty dishes, these highly acidic wines are also used to cut through the oil in fish dishes. After eating a mouthful of fish, the acid in the champagne not only cleanses the palate, but also exposes the flavours underneath the food. Smoked salmon is a wonderful example of how champagne is able to cut through the natural oiliness of the fish and bring the flavours to life.
Blanc de Noirs Brut with Rich Dishes
When looking for a bottle of wine to combine with rich dishes, often the immediate thought is to pair the dish with a red wine. However, the weight and rich aromas of a vintage champagne holds its own against rich foods just as well, if not better than a red wine. The delicate yet complex layers of a vintage champagne such as the 2008 Maison Mumm Blanc de Noirs beautifully enhance the juices and rich flavours in rich foods like truffle, beef or duck. When pairing with beef, it is advised to cook the meat as rare as possible, so the champagne combines with the juicy texture, otherwise it can often taste too harsh. Foie gras is an excellent example of when the champagne’s sweet notes complement the richness, yet also allow the acidity to cut through the fat, making for a perfect combination. The longer that the champagne is able to develop its intense flavours, the better it will partner with the rich tones of these types of food.
Henriot Brut Champagne With Spicy foods
Although champagne and spicy foods may not seem like an obvious combination, the slow fermentation process of vintage champagnes such as a Henriot Brut Champagne makes for a perfect partner to withstand the strong flavours and spice of Asian dishes. These types of dishes are packed with spices, heat and fruity flavours, which often makes them difficult to pair with a wine. However, the bold structure of a vintage champagne provides a delightful balance between both flavours and intensifies the texture of both the dish and champagne. The fermented flavours of Japanese dishes such as wagyu and sushi complements the long fermentation of the vintage champagne, which allows it to develop a creamy texture with bold qualities. Next time you are eating an Asian dish, don’t automatically reach for a beer, try a vintage champagne to see how you can change your dish for the better.
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