Choosing your champagne for the holidays can sometimes prove to be a big challenge. The class of the Grandes Maisons and the subtlety of its legendary bubbles sometimes leave us upside down as there are so many varieties and excellent elixirs. An essential companion for festive perspectives, “Champagne wine” seduces us with its unique style.
A meal with Champagne wine
Champagne wine is a drink that stands out for its harmony, finesse and elegance. Many people have not yet savored the pleasures of this elixir to accompany a meal (from aperitif to dessert), while it is an excellent companion, sometimes revealing unique flavors, and this for all dishes. and at all prices. Each puts his own champagne.
To let yourself be carried away by the effervescence and accompany your holiday meals with tact, without becoming a sommelier, here are some wine, champagne and gastronomy pairings. And don't forget to take a good look at the label to understand the origin of the chosen wine.
CHAMPAGNE AND FOIE GRAS
Whether served as a starter or as a main course, with toast or not, each type of foie gras requires a combination with the elixir of your choice. “Choose a quality foie gras, already prepared, then prefer it semi-cooked - or raw to cook whole in a terrine or to cut and then pan-fry. "
For the goose liver with soft and smooth flavors, we recommend a fresh and light champagne.
On the other hand, for a duck liver which reveals more rustic and pronounced flavors, it will be necessary to turn to a powerful and structured champagne.
If your foie gras is sweetened, it will be wiser to go for a round and mellow champagne.
CHAMPAGNE AND SEA FOOD
Crustaceans and seafood all have their specificities. The many flavors they can bring, whether they are full-bodied, iodine reminiscent of seaweed, or rather delicate and sweet. The pairings you make with Champagne wines will therefore play a significant role. While the substance is important, the cooking method and the chosen accommodation are also essential in food and Champagne pairings.
Some examples :
For the crayfish, choose a fresh and round champagne; for the lobster, choose a tasty and tender champagne, or a rosé champagne, vintage or not.
The coquille Saint-Jacques will be wonderful with a vintage brut champagne, an elixir that would have matured for a long time in the cellar, with powerful and structured aromas.
With traditional oysters (preferably fleshy oysters), a lively, fresh and light champagne, like a blanc de blancs, will be a total fulfillment for the taste buds.
If you have opted for a seafood platter, which usually consists of shellfish, crustaceans and oysters, it will be welcome to choose a champagne that is as fresh as possible, and lively.
