Champagne-food pairings

Champagne has the image of a product of luxury and above all of celebration. So much so that to many it still seems iconoclastic to drink it if you have nothing to celebrate. But, fortunately, this view is changing.

Served very often as an aperitif, it is increasingly regarded, like all white wines, as a meal and gourmet wine. 

I have got into the habit of drinking Champagne at will, writes the great sommelier Philippe Bourguignon in his book 'L'Accord parfait des vins et des mets'. 

Capable of accompanying an entire meal, from aperitif to dessert, Champagne is suitable for most dishes.
To respect the taste and aromatic variety of Champagne, it is important to combine it with dishes that enhance its characteristics and vice versa, thus creating a perfect harmony.

Champagne is a wine of balance: balance between the different elements that make up its structure, between earth and sea, between freshness and aromatic maturity, between acidity and sugar...

These different balances shape the gastronomic accords.

Let's take a closer look at all this.

1 - BALANCE OF TEXTURES 

Champagne is a tactile wine.

During tasting, the tactile information such as texture, effervescence, acidity, sugar, minerality and others act together to create its structure.

During a meal, we look for a feeling of harmony. For ease of tasting, it is advised to associate similar structures.

For example, a soft, melting mouthful will require a sip of Champagne with a soft, velvety structure, while a crisp mouthful will require a sip of Champagne with a dynamic, firm structure.

In the case of contrasting textures, the food and Champagne will drift apart and harmony will be lost.

2- AROMATIC BALANCE

Aromas reveal the spirit of the wine and the dish, and the two must agree. The aromatic balance of the dish must correspond to that of the Champagne (or vice versa).

1. Sea or Land

• Iodinated aromas of Blanc de Blancs, evocative of crustaceans, sea foam, seaweed, combined with the freshness of citrus fruits and flowers, suggest a combination with seafood. 
• Conversely, aromas of honey, mushrooms, humus, suggest the orchard, the vegetable garden or the forest, and recall earthy accords.

2. The Seasons

The aromatic expression of the Champagne or dish can be spring, summer, autumn or winter, and the pairing can be made according to the degree of evolution of the food and wine.

• A young and lively Champagne with spring or summer aromas requires fresh dishes, i.e. served raw, freshly cooked or cold.
• Conversely, a mature Cuvée with autumnal aromas will seek the company of long cooked dishes accompanied by seasonal vegetables.

3 - ACID-SUGAR BALANCE 

Champagne is a wine characterised by freshness and vivacity, i.e. a high level of acidity.

• An acid-sugar balance dominated by acidity will require a saline type of cuisine (seafood, goat cheese, cured meats...).
• A perfectly balnced acid-sugar equilibrium will require a savoury and rich cuisine (pasta, meat, fish...).
• An acid-sugar balance dominated by sugars will require sugar (foie gras, desserts, blue cheeses...)

And now that you know everything,

head to our Boutique and choose your Cuvée,

to pamper yourself a little or to share with your friends, following our serving and tasting recommendations...

Cin cin et à votre santé!!!