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Blanc de Blancschampagnes are the perfect match for fish, seafood, poultry and white meat sauces. Its delicacy is particularly well-suited to freshwater fish such as trout. However, care must be taken when serving delicate fish without a special sauce, as the bubbles of champagne can be too pronounced, even embarrassing.
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CHAMPAGNE AND FOOD PAIRING WITH THE MAIN COURSE
Most blanc de blancs champagnesgo well with fish dishes or other iodized products, served with a creamy or at least slightly spicy sauce. Bubbles could prove troublesome with the delicate flesh of fish that has just been poached or baked without any special preparation. The same goes for poultry or white meat with cream sauce.
With a slightly tasty roast fowl, opt for a windierChampagne, generally made with a large majority, or all, of Pinot Noir. An advanced vintage will also be at ease. Try it with a rosé cooked leg of lamb! Finally, rosé champagnes generally go well with many salmon dishes, whether poached, in sauce or in koulibiac.
Blancs de Noirs, the champagne of the meal
Made from pinot noir, pinot meunier or a blend of the two, these champagnes are generally (especially if made exclusively from pinot noir) a little windier and more powerful.
They are therefore wines that can accompany an entire meal. The less powerful Blancs de Noirs (vinified, for example, with only pinot meunier or a majority of this grape variety, fresh and very floral), can remain on the table from the aperitif to the main course.
Suggested cuvées: Hommage au Pinot Noir fromHenri Giraud, Aura de Marius from Delavenne, Cuvée Blanc de Noirs from Fleury, and the Meurtet and Côte Glacière cuvées from Deutz.
The windiest and most structured Blancs de Noirs are less at ease with an aperitif or a fish or shellfish dish (the only exception is lobster in Armorican sauce). On the other hand, they'll be king with capon or any other Christmas poultry.
which champagne to choose for the main course?
Generally speaking, if you want to match a dish with champagne, you need to differentiate between the sugar content of your champagne, and therefore between brut nature, extra-brut, Brut, sec and demi-sec. In fact, the sweeter the champagne, the better it will go with a sweet dish, and conversely, the lower the sugar content, the better it will go with a dish with very little sugar.
champagne and poultry dishes
Perhaps it's with poultry (free-range chickens, guinea fowl, poulardes or capons) that Champagnebrut finds its best partner. If the bird is simply roasted, the supple, melt-in-the-mouth texture of the meat blends well with the bubbles of the wine, and the light aromas of the dish do not mask those of the wine. If the poultry is cooked, with mushrooms in particular, an older brut is preferable, such as Champagne Deutz'sCuvée Brut Millésimé .
champagne and red and white meat dishes
White meats are ideal for consensual raw meats. You can pair them with a fine veal chop, sweetbread or pork filet mignon, especially if crème fraîche is included in the dish.
For more sapid meats (beef or lamb), the pairing is more daring, but not out of the question.
champagne and fish dishes
Freshwater fish (pike-perch, pike or trout) go well with fresh, delicate champagnes, whose effervescence contrasts with the butter or cream in the dishes.
Sea fish (sea bass, sole, red mullet, Saint-Pierre, turbot) call for more balanced or consensual champagnes. Above all, it's the sauce that determines the choice: a light sauce, a lively wine; a rich sauce, a more mature wine.