Champagne is the classic choice of wine for celebrations and parties—and this is a fact! However, if you ask those who have been in the business what their “desert island” wine (one that they could be drinking for the rest of their lives) would be, the answer would be the same—champagne! This is not because it is a great party wine or served cold but simply because it is the most versatile wine to pair with food. Why?
Champagne contains high levels of acidity, yet it only has a small amount of sugar. These two qualities would complement the elements in almost any kind of food, from a tame-poached salmon to a red-hot Thai cuisine. Plus, there are the bubbles—the scrubbing bubbles that can make your dining experience more crisp and satisfying.
Champagne, basically, loves a couple of things in food, which are the fat and salt. Truth be told, these elements are the usual foundations of a lot of the food that we really enjoy and they would not be overwhelmed by champagne because of its delicate suppleness. Taking for example our favorite, the fried chicken: you can enjoy its texture and richness with the crispness and acidity of champagne. Aside from this, champagne goes particularly well with cocktail-party snacks such as French fries, truffles and even popcorn. A dry sparkling wine, such as champagne, will also quench that thirst of yours after you’ve over indulged in salty food. On top of this, it’s aesthetically and aromatically pleasing.
As experts, we can say that champagne is most likely one of the most versatile types of wines to pair with food.
General Tips on Pairing Champagne and Food
With its versatility, it is important to know that champagne comes in a variety of styles with different dosage or sugar levels. Though you can always choose a certain blend for consistency, you should still experiment with other styles with unique flavor profiles to match with your food.
When it comes to cooking, remember to keep things balanced. Keep in mind that champagne can go with food as long as you exercise some thoughts. It does not do well with “excesses”, which means that if it is too sweet, too bitter, too acidic, too hot, too spicy, it would not work. The basic things that you should look into are body and weight, so try not to prepare a dish that would overpower your champagne in terms of weight or intensity of flavour. Take note that saltiness is the taste sensation that is missing from the wine’s flavour profile and should be counter-balanced by salt in food. So, work around with salt in your meals if you want to fine-tune a match between your food and champagne.