First world problem alert; it’s Friday night, you have, in your possession, a serious fine bottle of champagne. It’s chilling in the fridge, ready to be unleashed with the most flamboyant of uncorkings. But, but but… You don’t have any food in that would bring out the sparkling wine’s best character.
And you can’t slug champers merrily without any food, right? You’re not some kind of philistine, are you? While traditional pairings like oysters and caviar are well-known, there are many unexpected combinations that can bring out the best in both the champagne and the dish, some of which you might just have lying around at home. So, together with the premium champagne purveyors at Clos19, here are 12 incredible (and sometimes surprising) champagne and food pairings.
Dom Pérignon Vintage 2012 with Truffle Fries
Truffle fries, with their earthy, umami-rich flavor, are a decadent treat that pairs beautifully with the luxurious Dom Pérignon Vintage 2012.
As the wine experts at cavesa.ch tell us, the complex notes of brioche, almond, and citrus that Dom Pérignon possesses enhances the truffle’s aroma, while its fine bubbles and crisp acidity cut through the richness of the fries. This combination is both indulgent and sophisticated.
Mumm Napa Brut Prestige with Cheese and Crackers
Cheese and crackers, a classic and simple snack, pair beautifully with Mumm Napa Brut Prestige. The champagne’s crisp acidity and fine bubbles balance the richness of the cheese, while its notes of citrus, apple, and brioche complement the flavors of both the cheese and the crackers. This pairing is versatile and easy to put together, making it perfect for any occasion.
Read: Pairing the best of British cheese with the best of British wine
Piper-Heidsieck Cuvée Brut with Devilled Eggs
Devilled eggs, with their creamy and tangy filling, pair wonderfully with Piper-Heidsieck Cuvée Brut. The champagne’s crisp acidity and lively bubbles balance the richness of the eggs, while its notes of apple, pear, and citrus complement the flavors of the filling. This pairing is both elegant and easy to prepare, making it ideal for a quick appetiser.
Taittinger Comtes de Champagne Blanc de Blancs with Buttered Popcorn
Popcorn might seem like an unusual pairing for champagne, but the buttery, salty flavors of freshly popped corn are a perfect match for the crisp acidity and fine bubbles of a Blanc de Blancs champagne. Taittinger Comtes de Champagne Blanc de Blancs, with its elegant notes of citrus, white flowers, and brioche, enhances the simple pleasure of buttered popcorn, making it a surprisingly sophisticated snack.
Krug Grande Cuvée with Mac and Cheese
Mac and cheese is the ultimate comfort food, and pairing it with a luxurious vintage champagne like Krug Grande Cuvée takes it to a whole new level. The rich, creamy cheese sauce is balanced by the complex flavors of the champagne, which include notes of toasted bread, hazelnut, and citrus. This combination is both indulgent and unexpectedly delightful. A Dom Pérignon would pair equally well, we think.
Moët & Chandon Impérial Brut with Crisps
Crisps, with their salty character and, erm, crispy texture, make a surprisingly delightful pairing with Moët & Chandon Impérial Brut. The champagne’s bright acidity and fine bubbles cut through the saltiness and grease of the chips, while its notes of green apple, citrus, and brioche enhance the simple pleasure of this classic snack. This combination is perfect for a casual yet sophisticated treat.
Bollinger La Grande Année with Beef Jerky
Made from Pinot Noir and/or Pinot Meunier grapes, Blanc de Noirs champagne has a fuller body and more robust flavor profile. Bollinger La Grande Année, with its notes of red berries, spices, and a hint of toast, pairs beautifully with the savory, umami-rich flavors of beef jerky. This combination is a surprising yet satisfying choice for a casual snack.
Freixenet Cordon Negro Brut with Chocolate Donuts
For a sweet and surprising pairing, try Cava with chocolate donuts. Freixenet Cordon Negro Brut, with its bright acidity and notes of green apple and citrus, balances the sweetness of the donut’s sugar-speckled exterior and the richness of the chocolate. The lively bubbles add a refreshing contrast, making this a delightful dessert pairing.
Krug Grande Cuvée with Toast and Marmite
Toast and Marmite, with its savoury and umami-rich flavor, pairs surprisingly well with Krug Grande Cuvée. The champagne’s complex flavors, including notes of toasted bread, hazelnut, and citrus, complement the intense taste of Marmite, while its fine bubbles and bright acidity balance the richness of the buttered toast. This combination is both indulgent and unexpectedly delightful, and you could even enjoy it in a faintly guilt free fashion, owing to Marmite’s apparent health benefits.
La Marca Prosecco with Fried Calamari
Fried calamari, with its crispy coating and tender interior, pairs wonderfully with the lively bubbles and fresh acidity of Prosecco. La Marca Prosecco, with its notes of green apple, citrus, and a hint of honey, complements the savory flavors of the calamari and the tangy dipping sauce, creating a delightful and refreshing combination.
Perrier-Jouët Grand Brut with Grilled Cheese Sandwich
A grilled cheese sandwich, with its gooey, melted cheese and crispy bread, is a comforting and satisfying dish that pairs surprisingly well with champagne. Perrier-Jouët Grand Brut, with its floral and fruity notes, enhances the rich, savory flavors of the sandwich. The champagne’s crisp acidity and fine bubbles cut through the richness, making each bite a delight.
Veuve Clicquot Ponsardin Brut with Vindaloo
A super spicy vindaloo, with its complex layers of spices and heat, might seem like a challenging pairing for champagne, but the bright acidity and effervescence of Veuve Clicquot Ponsardin Brut can handle it beautifully. The champagne’s notes of green apple, citrus, and brioche provide a refreshing contrast to the rich, spicy flavors of the curry, cooling your palate and enhancing the overall experience.
Read: Where to eat the spiciest food in London
Billecart-Salmon Brut Rosé with Gherkins
Gherkins, with their tangy, acidic flavors, might seem like an unusual pairing for the world’s most celebratory drink, but the vibrant fruitiness and subtle tannins of Billecart-Salmon Brut Rosé can handle it beautifully. The champagne’s notes of strawberries, raspberries, and black cherries complement the tangy, crunchy vegetable, creating a refreshing and unexpected combination.
The Bottom Line
Exploring unconventional champagne and food pairings can elevate your dining experience, transforming simple snacks into gourmet delights. Whether you’re indulging in truffle fries with Dom Pérignon or savoring the tangy crunch of gherkins with a Brut Rosé, these surprising combinations highlight the versatility and sophistication of champagne.
So, next time you find yourself with a fine bottle of bubbly (yep, we heard that meme in our head too), don’t hesitate to experiment with these unique pairings. Cheers to discovering new flavors and enjoying the finer things in life – though perhaps give that gherkin one a swerve!
And next, why not take these esoteric suggestions straight to the source, on a luxury trip to France’s Champagne region? Actually, perhaps don’t…