Without further ado, let me introduce you to some extravagant champagne pairings that will show how well it holds up against some of the strongest foods in the world. The caveat here is that the use of the word “champagne” is totally wrong, I actually mean sparkling wines as well, including cava and even prosecco, but Google thinks the word champagne is cooler. Therefore, there!
Champagne and Chile
Without a doubt one of those bizarre and perfect pairings that will leave you speechless … although I do not recommend throwing away your bottle of Dom Perignon 1998! Tried a great value cava, Paul Cheneau Cava Brut, with my favorite red and black bean chili soyrizo. The spiciness of the soyrizo is cooled by the acidity of the champagne. Additionally, a fruity cava brings out the sweetness of the red beans in the chili bowl. This combination will have you running and telling all your friends, in fact, I stole this idea from Rick Martinez at West Street Wine Bar in Reno, NV.
Champagne and bacon
Bacon is a meaty treat (especially when fried with a little maple syrup). A fruity rosy champagne like Nicolas Feuillatte Brut Rose or, if you’re seriously celebrating, Armand de Brignac Ace of Spades Rose would pair well with pork belly. I guess if you plan to put meat in your alcohol, why not select a $ 500 champagne? What does Ace of Spades taste like? The rosé wine mentioned above has extremely small and creamy bubble finesse combined with aromas of pomegranate and strawberry with long, ticklish acidity. Ace of Spades is very feminine and refined, but not much different from some other $ 90 champagnes that I have tried. Bacon Factoid: As a vegetarian, I will never admit that I “quit”, I just avoid it.
Champagne and Oysters
Oysters often leave the taste of what appears to be the whole ocean in your mouth. And the wet, brackish taste of the ocean is horrible to pair with wine, this is where our friend, champagne, comes to the rescue. The Veuve Clicquot Yellow Label is my oyster pairing because the acidity and purity of the flavors take all the dirty taste out of the ocean. I would also love to swallow Egly-Ouriet, a cultured champagne. People on the east coast have nothing for oysters. British Colombia has the best: Shigoku, Kuushi and Royal Miyagi. Those fighting words.
Champagne and Salad
Salad is extremely difficult to pair with most wines because it has bitter flavors from the leafy greens and high acidity from the dressing. Bitterness is one of those traits that cannot be combined (i.e. bitter + bitter), it overwhelms the bitter sensors on the tongue and masks other flavors. High acid foods will make a low acid wine taste flabby. For a salad with vinaigrette, a prosecco, such as Riondo Prosecco, or a demi-sec / extra-dry champagne will offer lively, fruity flavors. Extra Dry is an interesting dilemma, it’s actually sweeter than brut, but don’t complain to me about the wrong labeling, go tell the French.
Champagne and fries
Champagne is the soda for alcohol, so it’s great to pair it with fried foods. Since fried food is advocated in all kinds of dining establishments, only select your champagne based on the quality of fried food you are about to eat. Ruinart Blanc de Blancs would make me very happy with those corn fritters at Gilt in New York. Gruet Brut, a sparkling wine from New Mexico, would quench my thirst after eating a bunch of In-N-Out fries.