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Do you often hear about wine and food pairing? Let'stalk about Champagne pairings!
Do you think it's possible to enjoy Champagne with your meal? To help you make the most of your champagne experiences, we're looking at all the possible food and wine pairings.
Champagne is best paired with a particular dish, choosing between brut nature, extra-brut, Brut, sec and demi-sec. It's important to consider the sugar content of Champagne when pairing it with a dish. Champagnes with a high sugar content go better with low-sugar dishes.
Can you imagine a Champagne-based meal that includes a starter, main course and dessert? Or even a complete Champagne menu?
Whether vintage or non-vintage, Brut Champagne goes perfectly with poultry, especially if it's rich in Pinot grapes. The light aromas and supple, melt-in-the-mouth texture of delicately roasted poultry will not overpower the wine.
Thanks to its mellow, fruity, unctuous aromas, Rosé Champagne is particularly well-suited to complementing red meat dishes and red fruit desserts, such as strawberry tart. For the more adventurous, you can dare a surprising and pleasing pairing with salmon-based recipes.
The winey, powerful and more accomplished harmony provided by the majority of pinot noir and pinot meunier in Blancs de Noirs champagnes will subtly accompany roast poultry, semi-cooked foie gras and is the ideal choice for recipes involving truffles.
For less mature Blancs de Noirs, they can be subtly blended with poule au pot.
Although most champagnes can be paired with a wide range of cheeses, particularly hard cheeses, Brut Millésimé champagne remains the most daring choice, thanks to its slightly oxidized character that goes wonderfully well with tasty cheeses that aren't too pronounced either. In addition to cheeses, Brut Millésimés champagnes are the perfect accompaniment to meats.
Our palates are accustomed to non-vintage brut champagnes, as this is the most classic and widely available. Its slightly sweet taste makes it an easy accompaniment to any meal, from start to finish. The balance of white and black grapes in this type of champagne goes particularly well with seafood dishes such as sole or sea bass.
Sec, Demi-Sec and Doux champagnes are the perfect accompaniment to desserts, with their sweet properties blending beautifully with the sweet aromas of the dessert.
Champagne Extra-Brut and Brut Nature, with their liveliness, freshness and low sugar content, are perfect to awaken your taste buds as an aperitif.
They also go perfectly with iodized notes such as fish or shellfish, as iodized notes don't go well with sweet ones. In this way, the less sweet your champagne is, the more you'll be able to pair it with a dish that isn't very sweet.
In the same way, poultry and white meats go wonderfully well with a Cuvée Extra-Brut, which is all the more preferable to a Brut Nature if your dish has a slightly sweet note.
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