Noah was right, pairs are the way forward. When partnered appropriately, something that was good can so easily become great. For example, what would life be if tea was never introduced to the humble biscuit? If Sundays were sans the duvet? What if gin and tonic just never became the norm? Perish the thought.
Pairing is also important in regard to Champagne. I’m not going to deny that there have been times when I have been more than happy to sip on a glass of bubbly over a large, greasy pizza (and I would do it again), however, for those who really want to access all the notes a Champagne has to offer, your choice of food plays a vital part. The best combinations allow a person to want to eat and drink more of what they are consuming, without the palate becoming exhausted. As all Champagne is different, the food that should be eaten with each bottle changes accordingly. Nevertheless, there is a general rule that dictates that if a dish is salty, relatively high in fat and includes herbal flavours, Champagne would work well alongside it. Here are some Champagne specific food pairings:
The fresh and natural flavours of both black truffle and Krug Grande Cuvée work in perfect harmony, unlocking the earthy notes of each product. If you are looking for an ingredient which is perhaps slightly more accessible, dishes which include parmesan also work well, as its crunch and pungent taste emphasises the nutty and dried fruit elements of the Champagne.
Experts are great believers of ‘colour scheme food pairing’ when it comes to classic Champagnes such as Dom Pérignon. Light fish dishes are recommended, with sushi and sashimi working particularly well. This is because it is a dish which is not overbearing in taste or size, and the acidic, salty flavours are welcomed in comparison to the fresh, floral notes experienced with the Champagne. However, the particular fish of choice changes depending on the specific bottle. With the white wines, stick to the white fish such as sea-bass and calamari. However, with the rosé variety, the sushi and sashimi which uses darker seafood such as tuna and salmon are advised, as the rosé can carry the rich, meatier flavours.
The notable acidity and citrus flavours that run through Veuve Clicquot Yellow Label Brut are amplified when paired with salty tastes, especially those found in meats like prosciutto di Parma (aka Parma ham). Roast Pork and cheeses such as Red Leicester and Cheddar also compliment the Champagne in a similar fashion, as the crisp notes of the Champagne cut through the opposing flavours of the food.
Don’t be shy when pairing food with the Bollinger Special Cuvée. It’s a drink which can offer notable depth and brawny flavours, enough to hold its own with potentially heavier dishes like roast chicken, or even red meat such as steak.
Laurent–Perrier is known for its dry Champagne, therefore, balance the delicate fizz of the Champagne with seafood boasting salty, fresh flavours in order to create the ideal balance.