What goes with Champagne?

Champagne is a versatile beverage that pairs well with a wide range of foods, but some pairings are more classic and harmonious than others. Here's a breakdown by category:

Classic Pairings:

* Seafood: Oysters, scallops, lobster, crab, sushi, sashimi - the acidity in Champagne cuts through the richness of seafood.

* Cheese: Brie, Camembert, goat cheese - the creamy texture of these cheeses complements the bubbly nature of Champagne.

* Caviar: The delicate flavor of caviar is enhanced by the subtle notes of Champagne.

Other Great Options:

* Appetizers: Small bites like canapés, mini quiches, and puff pastry appetizers are great with Champagne.

* Light Meats: Chicken, pork, and veal dishes, especially those with creamy sauces or delicate flavors.

* Desserts: Sweet and fruity desserts like fruit tarts, mousse, and macarons complement the sweetness of Champagne.

Champagne Styles and Pairing Tips:

* Brut: Dryest style, great for seafood, savory appetizers, and lighter dishes.

* Extra Brut: Even drier than Brut, ideal for delicate flavors and caviar.

* Blanc de Blancs: Made from Chardonnay grapes, has floral and citrus notes, good with shellfish, poultry, and salads.

* Blanc de Noirs: Made from Pinot Noir and/or Pinot Meunier, richer and fuller-bodied, pairs well with grilled meats, roasted vegetables, and richer cheeses.

* Rosé: Made with Pinot Noir and has a fruity, refreshing character, good with fruit tarts, salmon, and grilled dishes.

Things to Avoid:

* Spicy Foods: The acidity of Champagne can clash with spicy dishes.

* Overly Rich Foods: The sweetness of Champagne can be overwhelmed by rich, fatty foods.

* Heavy Red Meats: Champagne isn't the best match for hearty red meats.

Ultimately, the best pairing comes down to personal preference. Don't be afraid to experiment and find your own favorites!