There is a common misperception when it comes to champagne. A lot of people dub any sparkling white they happen across as 'champagne' when in fact it is just that, a sparkling white. Champagne is the name given to any variety of the sparkling wines that are produced exclusively in the French region of the same name.
It is famed for it's elegance and and has quite a high reputation in the world of wine as being extremely versatile (to pair foods with) and extremely tasty if is done well.
Nowadays, the chief production is of 'Non-Vintage' or NV champagne, meaning there is a varied selection of vintage grapes in the mix. The most popular kinds of champagne today are Extra Dry, or Brut.
The prices of some bottles may reach thousands of dollars, but there are plenty of other options that won't cost the earth and still taste great.
There are a few types of champagne, ranging from Demi-sec (sweetest) to Brut (the driest).
It is best to find a local champagne house, or find a liquor store that stocks a selection of champagnes. (both range and price) It is also a good idea to browse online for different varieties, maybe even a bargain!
Pairing your Champagne
The main function of pairing wine with food, is to enhance the enjoyment of a meal and for that, champagne is the perfect candidate.
Champagne is a wine that contains hints of lemon and apple along with hazelnut and bready flavors. It goes well with salty foods, such as asian cuisine or seafood. It is fairly versatile and can be matched to a lot of foods, however here is a shortened list of foods that will marry up excellently.
Pairing the sweeter varieties will work better with sweeter foods, the drier ones are more easily paired with more savory/salty foods as mentioned above.
Serve in a traditional champagne flute, where the length of the glass shows off the classy fizz.
Entree/Starters/Appetizers
- Nuts; almonds, peanuts, cashews, brazil nuts & hazelnuts
- Potato chips (surprising, but the saltiness works with champers)
- Caviar
- Mezze plate (dips, pates, crackers, vintage cheddar cheese, cold meats)
- Salted popcorn (again, the salt simply 'works')
- Boiled eggs
Mains
- Salmon
- Lobster
- Oysters, clams & shellfish
- Asian cuisine; thai, chinese, japanese, korean and so forth (typically salty cuisines)
- Sushi
- Creamy/Cheesy risottos (cream is an undertone in several types of champagne)
- Duck
Sides/Fruit & Vegetables:
- French fries
- Corn
- Radish
- Buttered mashed potato with spring onions
- Strawberries (sometimes a strawberry is added to a glass of bubbly)
- Grapefruit
- Red grapes
Condiments:
- Salt (no surprises)
- Soy sauce
- Butter
- Hoi Sin sauce
Desserts:
- Fruit cakes
- Milk or White chocolate
Remember to always enjoy champagne responsibly.
Bon appetit!
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