Without further ado, let me introduce you to some wacky champagne pairings that will show just how well it holds up to some of the world’s strongest foods. The caveat here is that the use of the word “champagne” is totally incorrect, I’m actually referring to sparkling wines as well, including cava and even prosecco, but Google thinks the word champagne is cooler. Therefore, there!
champagne and chili
Undoubtedly one of those bizarre perfect pairings that will leave you speechless… although I don’t recommend throwing yourself at the bottle of Dom Perignon 1998! I tried a great value cava, Paul Cheneau Cava Brut, with my favorite red and black bean chile soyrizo. The spiciness of the soyrizo is cooled by the acidity of the champagne. Plus, a fruity cava brings out the sweetness of the red beans in the chili bowl. This pairing will have you running and telling all your friends, I actually stole this idea from Rick Martinez at West Street Wine Bar in Reno, NV.
champagne and bacon
Bacon is a sweet meat (especially when fried with a little maple syrup). A fruity rosé champagne like Nicolas Feuillatte Brut Rose or, if you’re seriously celebrating, Armand de Brignac Ace of Spades Rose would pair well with pork belly. I figure if you plan on putting meat in your alcohol, why not select a $500 champagne? What does the ace of spades taste like? The aforementioned rosé wine has an extremely small and creamy bubble fineness combined with aromas of pomegranate and strawberry with a long and tingling acidity. Ace of Spades is very feminine and refined, but not unlike some other $90 champagnes I’ve tried. Bacon Factoid: As a vegetarian, I’ll never admit to “giving it up,” I just avoid it.
champagne and oysters
Oysters often leave a taste of what seems like the entire ocean in your mouth. And the wet and salty taste of the ocean is horrible to pair with wine, this is where our friend champagne comes to the rescue. The Veuve Clicquot Yellow Label is my go-to for pairing with oysters because the acidity and purity of the flavors take all the dirty taste out of the ocean. I would also happily down Egly-Ouriet, a grower’s champagne. People on the east coast have nothing for oysters. British Colombia has the best: Shigoku, Kuushi and Royal Miyagi. They are fighting words.
champagne and salad
The salad is extremely difficult to pair with most wines because it has bitter flavors from the green leaves and high acidity from the dressing. Bitterness is one of those traits that can’t be combined together (ie bitter + bitter), it overwhelms the bitter sensors on the tongue and masks other flavors. High acid foods will make a low acid wine taste flat. For a salad with a vinaigrette, a prosecco, such as Riondo Prosecco or a demi-sec/extra-dry champagne, will offer lively, fruity flavors. Extra Dry is an interesting dilemma, it’s actually sweeter than brut, but don’t complain to me about the mislabeling, tell the French.
champagne and fries
Champagne is the soda of alcohol, making it an excellent accompaniment to fried foods. Since fried food is championed in all sorts of dining establishments, simply select your champagne based on the quality of the fried food you’re about to eat. Ruinart Blanc de Blancs would make me very happy with those corn fritters at Gilt in NYC. Gruet Brut, a sparkling wine from New Mexico, would quench my thirst after eating a stack of In-N-Out fries.
