Sparkling Wine & Champagne Food Pairings for the Holidays

What are some sparkling wine & champagne food pairings you can try for the upcoming holidays?

  1. Appetizers - deviled eggs, mushrooms, chips or popcorn
  2. Charcuterie boards - fresh cold cuts and fine cheeses 
  3. Soups - French onion, chilled peach, richer soups
  4. Salads - creamy dressings or light vinaigrettes
  5. Mains - steak, chicken, lobster, oysters, duck
  6. Desserts - panna cotta, fruit-based pastries, chocolate

Too often, sparkling wines and champagne are considered drinks to be consumed before or after meals rather than one to be paired with the main dish. But don’t fall victim to that idea—they’re praised for their versatility and their ability to enhance different foods from different parts of the globe. 

Many of the top sommeliers in the world agree that champagne can be served at any part of the meal. Take a look at our list of sparkling wine & champagne food pairings, and see what you think! 

Notes on Choosing Champagne

Champagne, like other wines, has variations. So before we look into our champagne food pairings, let’s see what sets each variation apart from the others.

The taste of champagne varies according to its dosage, or how much sugar is left after fermentation, ranging from sweet to dry. Pay attention to the label next time you buy a bottle, and you’ll see what we mean.

Labels you might find on a champagne bottle:

  • Demi-sec - the sweetest variation of champagne, though still not as sweet as dessert wines
  • Dry - a bit drier than Demi-sec
  • Extra dry - a bit drier than Dry
  • Brut - the driest variation
  • Blanc de Blanc - made only with white Chardonnay grapes, it’s usually dry and medium- to full-bodied
  • Blanc de Noir - made from red Pinot Noir and Pinot Meunier grapes, it’s a darker shade of golden and tends to be sweeter than Blanc de Blanc
  • Rosé - the iconic pink one gets its color from Pinot Noir added during the second fermentation and can be anywhere from super sweet to super dry


Deviled eggs go well with champagne because the fizz is a great match for their creaminess. Alternatively, any kind of mushrooms—grilled, sauteed, or fried—are great to pair with a bubbly made from red grapes like Blanc de Noir. Also, for a less formal gathering, even chips or popcorn are a surprisingly good match with a sweet Demi-sec because the champagne’s crispness counters the salt and fat in the savory snacks.

Charcuterie Boards

Charcuterie Boards

It’s no surprise that champagne goes well with cold cuts and cheeses. After all, their predecessor grapes do, too. The round red fruits balance out the salty, smoky, and even spicy meats as well as the rich cheeses, and so will a sweet champagne.


Heavy, creamy, and rich soups are the best to pair with champagne because of how light and crisp the drink is. Try a Blanc de Blanc Chardonnay such as this bottle from Henriot with French onion soup, so that the citrusy and floral notes can combat the soup’s strong and thick flavor. 

Otherwise, try tomato, clam, or lobster bisque with a traditional dry Brut (like our Yalumba Angas Brut Premium Cuvee) for a nice palate cleanser in between spoonfuls.



Creamy dressings work great with a dry sparkling wine like this Romio Prosecco, especially if your salad includes nuts for an added toasty flavor. You can also add fruits to your salad that are high in acidity. Speaking of acidity, champagne is one of the few wines that can stand up to the acidity in vinaigrette dressing, so that’s a good pairing as well.



Consider a cava like our Freixenet Reserva Real Brut for mains like steak, French rotisserie chicken, or lobster, for a dish that will get conversations flowing like the bubbly itself. The crisp texture will combat the richness of these dishes and add a refreshing twist to the meal. Duck and oysters are also tried-and-tested party pleasers. 

Opt for the Moet & Chandon Rosé Imperial for the duck (or other gamey, poultry meats) to combat the fattiness of the bird. As for the oysters, a fizzy Henriot Blanc de Blanc is a classic to complement their silky texture.


Who can forget dessert? Cakes are always a good option when paired with a light sparkling wine that is only slightly sweet (a Demi-sec or a Dry), while the creaminess of panna cotta can be countered by something with higher acidity. 

If you have something with a fresh sweetness — think anything with fruits, such as jams and pastries — then we highly recommend pairing this dessert with an Extra Dry sparkling wine. A great option here is our Bolla Prosecco Extra Dry!

And finally, if you prefer chocolate, well, pairing champagne with that is a bit trickier but so rewarding. 

Try a Rosé or a Demi-sec for something that brings out the flavors in both the bitter chocolates and the drink they’re paired with. 

Key Takeaway

With these & champagne food pairings, you’re more than ready to face the challenge of bringing out a bottle of bubbly at your next dinner party or social gathering. It’s definitely more than just a before- or after-the-meal drink. 

Thanks to these exquisite food pairings — and the right bottle from Ralph’s Wines & Spirits’ online shop — you’ll have guests just as bubbly and ecstatic as the meals you’re serving. Now that’s a job well done!