“Have you thrown up your hands in despair and confusion with too many choices? In that case, just remember one word: champagne. It’s refreshing, relatively low in alcohol and sufficiently neutral to go with a myriad of foods.One minor tweak might be to have a more full-bodied vintage champagne with red meats and non-vintage champagne with everything else. That’s a lot easier to remember than what wine goes with yak.” ~ Sam Gugino, contributing editor to Wine Spectator and author of Cooking to Beat the Clock.
Be adventurous and have fun with wine/champagne and food pairings using these helpful hints:
1.Purchase the book “WHAT to DRINK with WHAT you EAT”, by Andrew Dornenburg and Karen Page.
This easy to use reference book is our “Pairing Bible”. Our local wine shop keeps a copy so that we can refer to it when deciding which wine and food to purchase at their shop. Just look up the wine you want to pair and the book will tell you the foods to serve with that wine (includes other libations as well such as liquor and beer) or look up the food you want to serve and it will suggest the wine/libation to serve. This book makes a thoughtful gift for your wine loving friends too.
2. Surprise your taste buds and experiment with the unexpected. One of the best food and libation pairings I’ve tasted was single malt scotch and pumpkin pie. If you are in the mood to splurge pair Macallan 18 Year – Single Malt Scotch Whiskey with pumpkin pie. Otherwise Macallan 12 year old is a very nice pairing. Notes of spice, dried apricots and wood smoke enhance the autumn spice flavors in the pie.
3. Don’t force it. If you truly do not like a food or wine ~ pairing it will not necessarily make it better. I recently read in Milk Street Magazine that licorice and champagne make a delicious pairing. Problem in that I can’t stand licorice. It might just be an old wives tale but I’ve heard that if you are born with a certain gene then you like licorice, if you don’t have that gene then you don’t like licorice. I definitely don’t have that gene. But, I am a good sport so I tried this pairing a few weeks ago. My mouth is still puckering whenever I think about it…ick!
3. Start a conversation with someone you respect in the wine world.
One of my favorite wine blogs is Talkavino.com. Anatoli is the author of this blog that chronicles his explorations in wine, food and life. I recently asked Anatoli about his approach to wine and food pairing, especially champagne:
Overall, I find Champagne to be one of the most versatile pairing wines available, as there are plenty of different Champagne types which will support any kind of dinner. My typical approach to pairing is – let me know what the menu is, and I will come up with the pairing. If the occasion even a little bit formal, I always like to open with sparkling wine – it sets the mood. I find that Rosé sparklers perfectly compliment most of the appetizers and salad courses – the Rosé is typically playful enough with just a touch of a fruit to complement the widest array of flavors, and the acidity helps to cut through a variety of textures, from oysters to mushroom beignets to foie gras.
The vintage Champagne would typically work very well with the variety of entrée – I can perfectly see steak and vintage Champagne as a combination, as the mature flavors of Champagne would meld very well with the steak. I’m sure that there is a Champagne for every type of food you want to serve, and the inherent acidity, which is in Champagne’s DNA, makes it ultimately food friendly.
My only challenge would be with the dessert, as I’m not familiar with sweet Champagnes, so to be entirely honest, my typical choice for a dessert sparkler is Moscato d’Asti or Brachetto d’Acqui, depending on the food. But – if my main course Champagne was Pol Roger Sir Winston Churchill or Piper-Heidsieck Rare, you can keep the dessert, I will stay with Champagne.”
thewineraconteur.wordpress.com writes engaging and entertaining stories about wine. One of my favorites posts about wine pairing is on his blog: https://thewineraconteur.wordpress.com/2015/11/21/mwwc-21-pairing/
Here’s the wineaconteur’s thoughts on champagne and food pairing:
I usually like my bubbles at the beginning of the meal, and it doesn’t always have to be Champagne. Sparkling wines from Alsace, the Loire, California and even Michigan all work for me, it is more the moment, as I tend to shoot from the hip and not much of a control freak. I am honored that you asked my opinion. I find that Champagne makes any meal more festive and if I could have a steady diet of any one Champagne, I guess it would be Dom, as it seems to be the one that I have had the most, and the one I write about the most often.
Tonya, author of the blog Fourth Generation Farm Girl loves bubbly as much as I do…she is currently pursuing the WSET (Wine and Spirit Education Trust based in London) with her husband Scot, affectionately known on her blog as “Farmguy”. She has lovely memories about champagne and food pairing:
As far as pairing food and Champagne goes, in my opinion, Champagne is incredibly versatile with food—that’s why I love it. So, when in doubt, drink bubbly! Ideally, the best pairings happen when the Champagne is chosen first, then paired with food. This is because a recipe can be altered to perfectly match the characteristics of a wine. However, unless you’re a chef, that’s not always realistic. The wonderful thing about Champagne is it goes well with so many foods. It’s excellent with Asian food, braised foods, eggs and egg dishes, all kinds of seafood (e.g. lobster, monkfish, salmon, oysters, shrimp, turbot, cod) chicken, turkey, quail, rabbit, pork, vegetarian dishes, truffles, cheeses, especially ones that are creamy and salty, pizza, French fries, popcorn, gingerbread, and the list goes on and on. Basically, if your food has butter, cream, or salt in it or is fried, then Champagne is the answer. Think: fried chicken, buttery popcorn, or triple cream brie cheese. My personal favorite Champagne pairing is with truffle popcorn. I first had it while dining at The Inn at Little Washington. Farmguy and I were celebrating an anniversary, and our amuse- bouche was truffle popcorn paired with Ruinart Blanc de Blancs. It was heavenly! 🙂
4. Do not limit yourself to pairing only wine and champagne with food. Include beer and hard cider on your menu.
Meeting Thomas Keller and touring the Per Se kitchen was one of the highlights of our trip to New York City.
A favorite pairing at Per Se ~ Thomas Keller’s restaurant in New York City is: Olive oil ice cream with chocolate and sea salt; and Thyme ice cream with drizzle of warm extra virgin olive oil topped with a chocolate wafer disc.
Paired with Ale: La Choulette Blonde (a beautiful surprise — this traditional French ale is toasty, nutty, and creamy — yum)
5. Get to know your local wine merchant and ask their opinion on wine and food pairings. One of my favorite local wine shops in Roanoke, Virginia is Mr. Bill’s Wine Cellar, owner Bill Phillips. We recently had a conversation about pairing and he recommends choosing the wine first. “The chefs I’ve worked with always suggest identifying the wines first and then choosing foods to go with the wines. You can always tweak the food selections but once you’ve chosen the wines you’ve made an investment and you won’t necessarily want to change them.”
6. Keep it simple.
Segura Viudas Reserva Heredad Cava pairs perfectly with simple roasted lightly salted almonds and walnuts.
A triple creme cheese with a crusty baguette is always a good pairing with many sparkling wines and champagne. Quick and easy to serve last minute guests.
7. Find on-line resources you trust and read about pairings. Here’s a good one from Epicurious:
And I always enjoy reading the advice of Ray Isle, Food and Wine Magazine’s Wine Editor:
8. Practice makes perfect pairings. You may find that some pairings do not work well for you and that’s OK. Just keep pairing and keeping notes and soon you will have a wine and food pairing repertoire to share with family and friends.
9. Look to the experts:
“The Scent of Champagne,” by champagne expert Richard Juhlin is one of my favorite books. It addresses the thorny issue of pairing champagne with food. He explains what pairs well with champagne and what foods to avoid serving with champagne. He’s done all the “heavy lifting” for us in search of the perfect champagne and food pairings.
Readers, what is your favorite wine/champagne food pairing? I would love to hear from you!
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