Starters and champagnes
The ideal way to start a meal is with the lightness of a 100% Chardonnay or a non-dosed Champagne.They will underline the iodine of oysters, for example, and refresh its texture.But for fans of gougères, salmon or fish tartare, they'll be just as perfect, thanks to their freshness, minerality and fine bubbles.Numbered cuvées fromJacquesson such as 738, based on the 2010 vintage we mentioned in a previous article, are particularly harmonious, well-balanced champagnes. The Cuvée Brut Nature from Drappier, the "Pure" Extra-Brut from Maison Pol Roger, fine and chiselled, or the very pure "Terre de Vertus" 2012 from Larmandier-Bernier, will make excellent champagnes to start a meal.
Poultry and champagnes
For poultry, white meat or game, dishes with more character, slightly vinous champagnes are preferred, with Pinot Noir or Meunier dominating. The most important thing when pairing food and champagne is to avoid creating contrasts or oppositions that could erase the gustatory qualities of either. The Blanc de Noirs from the De Sousa family, with its fine vinosity, tension and light woody notes, or one of the cuvées from Charles-Heidsieck's "Blue Top" collection , are perfect matches.
Cheese and old vintages or rosés
There are some very good matches to be made, notably with old vintage champagnes on very mature Parmesan, very dry goat's cheeses or cooked cheeses such as Beaufort or Comté. Over time, cheese and champagne reveal their full potential. Ideally, a champagne should be paired with a single cheese to avoid burning your taste buds. Pol Roger's prestige " Winston Churchill" cuvéesare the perfect match for an 18-month-aged Grana Parmesan. Jacquesson and its cuvées " Dizy Corne Bautray " or " Avize Champ Caïn ", Deutz with its cuvée "William Deutz " 2012, Bollinger and " La Grande Année ", all superb bottles to be enjoyed at the end of the meal. Or,yes, you can try a Champagne rosé with a Salers or Chaource wine, whose fatty, acidic character matches the fruity aroma of the rosé bubbles.
Dessert and rosé champagne
It's customary to end a meal with an elegant rosé Champagne, most of which is a blend of red and white wines, to bring out all the deliciousness of a festive red fruit dessert. Ruinart Brut Rosé is a perfect match, as the fruity aromas of the champagne will echo the fruit aromas of the dessert. Dare to try the musical Cuvée Théodorine Rosé from the APOLLONIS range of Michel Loriot champagnes, which will even go well with a red fruit pana cotta! But you can also opt for a demi-sec Champagne, the perfect accompaniment to a chocolate dessert.
Champagne-based meals
Champagne is more rarely used in cooking, even though it is not without interest. Of course, it will lose its bubbles during cooking, but it will add a festive air to your recipes. Want to upgrade your oysters as a starter and set the tone for the evening? Gratinate them with champagne and parmesan ( Elle.fr recipe)! Scallops are champions of the refined, romantic or festive end-of-year dinner, as easy to cook as they are tasty to eat. A few fresh scallops with a champagne sauce will transform into a truly elegant festive dinner. A poularde with truffles and champagne will make a fine addition to any New Year's Eve table. And if you want to play the champagne game right to the end of the meal, and finish on a light, fresh note, make a champagne sorbet (recipe épicurien.be)!
Happy bubbly holidays!
