Extremely important in foodpairing are always the accompanying vegetables, herbs, spices and the preparation of the dish (poaching, boiling, grilling, baking, etc.). Everything depends on how the meat, fish or vegetables are prepared and what they are served with.
Preparation
Poaching or boiling allow the dishes to retain their natural flavor, so better with light champagnes. Baking or grilling gives a different, more powerful flavor to the dishes, so more appropriate for vintage or Rare. Similarly, boiled or steamed vegetables are more neutral (better with brut non vintage) than vegetables sautéed in butter (vintage). There are powerful herbs or spices (coriander, cumin, saffron...) and softer ones (parsley, salt, white pepper...).
In general terms
The finesse and complexity of champagne goes with refined rather than heavy dishes. Broadly speaking, you can keep this in mind:
- Light, non-vintage champagnes are suitable for with lighter dishes such as shellfish, oysters, sushi, maki.
- Mature, fuller-bodied champagnes can already go with a piece of fish or white meat, possibly with a cream sauce (veal, sweetbreads, poultry, sole, but also with cheeses or even poultry and roe filet).
- Mature and more complex champagnes can handle a variety of dishes (caviar, scallops with truffle oil or with sesame seeds, fine red meats, cheeses).
- Rosé champagnes go with red fruit, black chocolate, canard à l'orange (thanks to the citrus notes in this wine), lamb chops, duck.
- Demi-sec champagnes go with sweet dishes (desserts), but are also very interesting with foie gras.
More in detail
Champagne Brut Nature - Extra Brut
Seafood goes perfectly with this tightly dry, briny style. Just think of a delicious oyster. However, if you are adding a vinaigrette with red onions and balsamic vinegar, it is better to choose a slightly less dry style such as a Brut. After all, the whole thing then becomes sweeter. Enjoy this champagne also with sushi, ceviche or... caviar!
Champagne Brut
Most Brut champagnes are fresh, dry and friendly with plenty of acidity. Enjoy these over drinks with friends. And while doing so, snack on an oyster, a blini with smoked salmon, or salty stems of puff pastry. A pairing with egg dishes also usually does well with a Brut. Drink it at a festive breakfast or brunch with an omelet, poached egg, quiche or soufflé. Cheeses that are delicious with a Brut: Chaource, Boursault, Brillat Savarin or a young soft goat cheese. And beyond that ... croquette, antipasti, scampi, Christmas cake Italian croquettes.
Champagne Blanc de Blancs
A champagne with a fresh and elegant style. Eat dim sum, lobster, chicken, partridge or your Christmas turkey with it.
Champagne Blanc de Noirs
It is a firm champagne with body and structure. Enjoy this with grilled fish, turkey veal and.... Truffle! Cheese: a semi-matured mountain cheese such as Comté, Etivaz, Beaufort.
Champagne Rosé
See the possibilities listed under Brut, but think also of crayfish, lamb, pate, langoustines or a dessert of cake with fresh notes or pie. As a cheese, choose a cream Brie or other white cheese.
Champagne Vintage
With an aged champagne, you choose more complex dishes. The sauces may be richer, the ingredients more present. Crab, lobster, veal, mackerel, turkey, game, truffle risotto and other dishes with truffle. A good quality Serrano ham and aged mountain cheeses such as Comté, Beaufort and Etivaz also taste great with this.
Champagne Demi-Sec
Drink it with confit duck, foie gras or spicy dishes. Of course you can also pour it with dessert. Think (cake with) red fruit, crepes Suzette, profiteroles, Charlotte Russe and meringues. Choose blue cheeses and... oliebollen!
Sources: Anne-wies.nl and knack.be
