Unconventionally Original: Food Pairings with Champagne

by Miriam Reis
food pairing with champagne

The times when champagne was a luxury good reserved for only the upper echelons of society are fortunately over. The myth that champagne tastes best with only the most exclusive delicacies such as oysters, foie gras or caviar is happily also long outdated. So in this article, we’re sharing five unconventional food pairings with champagne that really have that wow effect. So put your bottles on ice and let’s get the best out of your champagne.

Probably the most famous sparkling wine in the world, produced around the northern French cities of Épernay and Reims, Champagne is a long-established favourite among foodies, as it’s a surprisingly versatile accompaniment to a wide variety of foods. Thanks to its interplay of incomparable acidity and lively bubbles, Champagne balances even rich and fatty dishes, overcoming even highly acidic ingredients such as tomatoes, vinegar and lemon.

Fried Chicken & Cuvée Classique

fried chicken and champagne

Perhaps one of the most surprising food pairings with champagne has to be fried chicken. A classic cuvée of Chardonnay, Pinot Noir and Meunier grapes like Mumm Grand Cordon has a clear and pronounced acidity that literally cuts through the fat of fried food and cleanses the palate between bites. The light and refreshing bubbles provide a perfect contrast to the crispy chicken. Who would have thought?

Mac n’ Cheese & Brut

If temptingly melty mac n’ cheese is one of your favourite recipes, then Perrier-Jouët Grand Brut, a dry Champagne with floral and fruity aromas, is the perfect choice. The key is to use a soft and creamy cheese or a lightly smoked Gouda for your recipe. And there are no limits to your creativity when it comes to toppings: bacon cubes provide an extra dose of spice, roasted onions add crunch, and a little grated truffle adds a touch of glamour.

Ravioli & Rosé

ravioli and rosé

First things first, we’re not suggesting you drink your nice champagne with canned ravioli in tomato sauce! Instead, pair it with fresh or homemade Italian pasta. Cook the ravioli as usual and toss them in a pan with hot butter, almond flakes and a little sage before serving. The butter and almonds give the dish a minimal sweetness that harmonises perfectly with a distinctly fruity rosé champagne, such as Mumm Rosé.

Mustard Mascarpone Bruschetta & Vintage Champagne

Less is sometimes more, which is why you don’t need to serve your guests lobster to pair with a vintage champagne. Surprise your guests with a fine bottle of Perrier-Jouët Belle Epoque 2013 and serve bruschetta with a creamy, spicy cream of mascarpone and Dijon mustard. Simply mix the two ingredients together with chopped fresh basil, salt and a little pepper and spread on the bruschetta. The luscious creaminess of the mascarpone contrasts with the polished acidity of the champagne, while its delicate notes of fennel add even more expression to the basil and mustard.

Pizza Bianca & Rosé

pizza bianca and rosé

The “white” version of the Italian classic says arrivederci to the topping of sun-ripened tomatoes and instead welcomes mozzarella, ricotta and parmesan. Apart from a good yeast dough, the pizza, which is particularly popular in Rome, needs nothing else. If you are still missing that little bit extra, you can add a small quantity of garlic and fresh basil leaves to the topping for the savoury version. However, the Pizza Bianca tastes particularly refined with a layer of ricotta and fresh, sliced figs or pears. It’s best served with a bottle of Perrier-Jouët Blason Rosé. Ah, la dolce vita!


We hope you enjoyed these unconventional food pairings with champagne. If you’d like to get more pairing ideas, make sure to read Champagne Pairing from Starters to Dessert!

Article translated by Chelsea Cummings from Miriam Reis’s original German article: Unkonventionell originell: Food Pairing mit Champagner.

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