What are the best champagne pairings?
- Brut and Herbed Roast Chicken
- Brut and Steak
- Brut and Oyster
- Brut and Clam Linguini
- Brut and Soft, Creamy Cheeses
- Rosé and Lobster
- Rosé and Sushi
- Rosé and Cured Meat
Champagne, while considered a rich indulgence to be enjoyed on its own, actually pairs with a variety of foods. They’re not just for proposing a toast or welcoming the new year — they make pretty great accompaniments to your dinner!
From the elegantly cooked lobster to a simple platter of soft cheeses, treat yourself to a bit of luxury and try the best champagne pairings:
Brut and Herbed Roast Chicken
Chicken roasted with herbs, cooked in butter, garlic, and lemon is one of the ultimate homemade dishes you can have. And, the good news is that it tastes even better when paired with a Brut Champagne!
The succulent, juicy meat of roasted chicken and the different layered aromas will only be enhanced by the acidity of Brut Champagnes, which help give your palate a bit of a refresher with every sip. We recommend going for a bottle with more oak- and fruit-forward flavors, like our Henriot Brut Millesime.
Brut and Steak
Champagne is a wine that can bring out unexpected flavors from food — it can even add depth and sparkle to steak! The key factor behind this is its minerality, which highlights strong tastes without overwhelming them. This paired with its effervescence makes it a perfect pairing for steak.
We recommend choosing a Brut with a predominance of Chardonnay grapes of Pinot Noir or Pinot Meunier. This particular combination ensures that the wine has enough body to go well with steak, but also notes of smoothness and delicateness so you don’t get overpowered by its bold character. A great example of this kind of Brut Champagne is our Henriot Brut Souverain!
Brut and Oyster
Champagne and oyster is a pretty well-known pairing. The robust body and delicate minerality and bubbliness of a Brut make it a great accompaniment for just about any type of shellfish — especially something that tastes as light as raw oysters.
If you’re planning on eating some oysters prepared simply — think lightly steamed or seasoned raw with some lemon and mignonette — then the best thing to do is pick out a light Blanc de Blancs. This is a Champagne that’s made entirely from white grapes, like the Moet Chandon Nectar Imperial. This bottle’s acidity is a pleasant palate cleanser, too, making you ready for the next bite.
Brut and Clam Linguini
Champagne and seafood, as you can guess, are a match made in heaven. As we mentioned earlier, there’s no shellfish that this wine can’t taste great with — and that includes clams!
They’re best prepared with some simple linguine pasta, which allows the saline flavors of clam to shine. The bubbles of this Henriot Cuvee des Enchanteleurs help aromatize the herbs of the pasta, while its minerals and acidity echo the brininess of the clams. The result is a more savory-tasting pasta. You can also add to this pairing’s brilliance by using Chardonnay as the cooking wine.
Brut and Soft, Creamy Cheeses
Cheeses — especially soft, creamy ones — and Champagne are great together. Unlike other types, these won’t overpower the more delicate aromas of the wine. And, the wine’s acidity and bread-like flavors make it pair well with the buttery, earthy flavors of this kind of cheese.
Triple-cream cheeses like brie are an excellent choice if you want to enjoy your Champagne with some cheese. Other options include Camambert, Goat cheese, Mozzarella, Ricotta, Gruyère, and Comté. To strike a good balance between the two, we recommend trying our Moet Chandon Brut Imperial for this pairing.
Rosé and Lobster
Want to try something a bit more novel? Then try some Rosé Champagne with lobster. It’s a delicacy, especially when the lobster is butter-seared, and cooked with garlic, paprika, thyme, and rosemary. The smokey, savory flavor of the sauce pairs perfectly with the mineral taste, while the fruitiness of the wine rounds it out beautifully.
It’s important not to pair lobster dishes with wines that are too dry, as this may end up clashing. We recommend choosing something a bit light but with prominent, juicy fruit flavors to match — like our Moet Chandon Rosé Imperial!
Rosé and Sushi
Rosé Champagnes actually pair pretty well with most seafood you can think of — especially fish! That means you can pair up your favorite sushi platters with some great Rosé Champagne. The wine has a unique minerality that’s a touch different than you would find in a Brut. This complements the sweeter, fresher tastes of raw fish.
And, when this drink is paired with sushi, they form an ideal match of all the rich flavors of fish like salmon and tuna without being overpowering. The fruit-forward notes of Rosé also harmonize with the soy sauce and match well with the texture of the raw fish. The best Rosé Champagnes for this dish are the ones that lean more on richness, like the Henriot Brut Rosé.
Rosé and Cured Meat
While cured meat is traditionally enjoyed with a glass of red vino, there’s no harm in mixing it up with some Rosé Champagne! This pairing will not disappoint, especially if you’re a fan of lighter yet flavor-packed combinations!
This pairing works well because Rosé Champagnes aren’t as tannic as reds, but have this minerality that allows them to complement fatty and lean cured meat just as well. And, the bubbliness and flowery, fruity aromas of wines like Champagne Marguet Shaman Rose Grand Cru help accentuate the deeper smoky flavors of the meat.
Key Takeaway
Champagne is not only one of the most iconic drinks you can have for celebrations — it can be enjoyed with a variety of dishes, too. So, try out the best champagne pairings at home, and see for yourself how this vino goes well with so many dinner staples and party favorites!
If you’re looking for a bottle of bubbly to try this list out, visit Ralph’s Wines & Spirits today. We sell all the best champagne in the Philippines in our online store, and offer speedy delivery right to your doorstep — anywhere in Metro Manila!
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