Let's eat !

WHAT ARE THE BEST CHAMPAGNE FOOD PAIRINGS?

What Foods Pair Best with Champagne?

Champagne is often imagined as an aperitif or paired with foie gras as a starter. However, its fine bubbles are increasingly recognized for their versatility in food pairings, from main courses to desserts. These sparkling wines offer excellent matches with cheese, meats, seafood, and even sweet treats. It’s time to give Champagne’s varietals a spot at the table and discover some surprising pairings that will delight your taste buds at unexpected moments.

Meats, Fish, and Seafood

Let’s start with the main course. Who thinks of Champagne when preparing meats or fish? It’s time to explore exotic pairings and surprise your guests. For lamb, beef, or even veal stew, a grand cru with complex aromas is essential. We recommend an aged vintage cuvée. Poultry pairs perfectly with Champagne made from saignée. For white fish and seafood (especially oysters), opt for a Blanc de Blancs Champagne with the aromatic qualities of 100% Chardonnay. To finish, red meats like beef, or red-fleshed fish like salmon, will pair delightfully with a powerful rosé. The surprise will be complete, captivating your guests as they savor every sip.

Cheeses

Champagne also pairs well with cheese, particularly with cooked cheeses. While many pairings are possible, here are a few tested and approved combinations. Soft cheeses with a bloomy rind and pressed cheeses like Comté AOP or Salers pair well with brut Champagnes that enhance their flavors. Soft cheeses like Coulommiers or Brie are nicely matched with Blanc de Noir Champagne made from 100% Pinot Noir. Finally, fresh cheeses like chèvre find an excellent match in the sweetness and floral notes of a demi-sec Champagne. Enjoy with some dried raisins for a successful finale.

Desserts and Sweet Treats

Historically, Champagne’s effervescence was sought after for desserts. The reason? They were sweeter and therefore suited to the sweet flavors at the end of a meal. For this reason, we recommend demi-sec or doux bottles. The citrus aromas of young Chardonnays particularly complement many desserts. Two exceptions to keep in mind: chocolate does not pair well with the acidity of sparkling wines, and desserts made with red fruits match beautifully with rosé Champagnes. Reconnect with tradition and end your meal on a festive note.