Pouring sparkling wine with food at an outdoor picnic
Champagne and other sparkling wine categories are undergoing a culinary renaissance. At least, that's the point of today's marketing campaigns. The brand is looking to grow the category overseas, with a focus on the everyday rather than the festive. Advertisements tend to be aimed at weekly meals that include everything from caviar to fries to barbecue. (But classic combinations are classics for a reason).
Because sparkling wine has a long history of pairing with fine cuisine, there is often a learning curve for consumers looking to pair their favorite beer flavors at home. We asked one of the world's leading winemakers, beverage directors and sommeliers for his best tips for pairing his sparkling wines with food.
Give preference to rich and creamy foods
SOUTH SAN FRANCISCO, CA – DECEMBER 29: Bottles of champagne are seen on display at a Costco store. … [+]
Let's start with a proven heuristic. Sparkling wine pairs well with rich, fatty foods.
“Sparkling wine's bright acidity makes it a great pairing with rich, creamy dishes, as the acid cuts through the richness and creates a refreshing contrast,” says Mumm Napa winemaker Tamra Lotz. talk.
“Creamy mushroom pasta or risotto is great with something a little more yeast-ripened. Fried chicken is also a great pairing. If you want a simple but elegant appetizer, try crème fraîche and smoked rice over potato chips. Please put some trout on it.”
Among the experts we spoke to, fried chicken was consistently suggested as a pairing for champagne and sparkling wine. Another recurring submission: French fries.
“I love fries and champagne,” says Amy Racine, beverage director at JF Restaurants in New York. “The texture of crispy fries and the texture of fluffy bubbles are the best match!”
Lotz agrees, saying fried foods could even push sparkling wine into game-day territory.
“If you want to go out to the game, you might find me at the bar with some bubbly and fries.”
French fries from Wise Sons Deli at the Contemporary Jewish Museum in April, San Francisco, California … [+]
soften the sweetness
It's tempting to automatically pair desserts with champagne or other sparkling drinks. However, be careful because if the sweetness is out of balance, the foam may taste flat.
“Sweet foods like tiramisu usually don't pair well with dry sparkling wine,” says Aaron Thompson, certified sommelier and co-owner of Brother Wolf and Osteria Stella in Knoxville. “The general rule is to match the level of sweetness. If the dish is sweet, such as the tiramisu we serve at Osteria Stella, pair it with a sweet sparkling his wine, such as Moscato His Dasti.”
Mr. Lotz expressed a similar opinion. Some of his popular sparkling wines pair well with sweet-flavoured main dishes, but they lose out to sugar-forward finishers.
“[B]Consider the sweetness of the wine and food when pairing them. For example, Mumm Sparkling Cuvée M is off-dry and pairs well with spicy dishes and barbecue, but it often lacks sweetness and tastes dry in comparison to most desserts. ”
Be careful with spices
When it comes to sparkling wine, this doesn't mean you should avoid all spicy foods. However, a general caveat was to consider whether the sweetness of a particular wine matches the spice of the dish.
“Those super spicy Thai noodles need wine.” [a] It's a level of sweetness that helps wash down the spice,” Thompson says. “When you pair a spicy dish with a dry wine, you end up with just the taste of alcohol, which makes it even spicier.”
For beginner pairings, Racine believes it's best to leave spicy dishes off the menu.
“A glittery exterior often intensifies any spice (in a bad way) and ends up adding more heat to the dish than flavor.”
keep texture in mind
This photo taken on December 2, 2020 in Ay, near Epernay, shows a bottle of French champagne … [+]
Sparkling wine has a very different taste and texture from other drinks. And that textural element has a greater impact on taste perception, perhaps more than we usually think.
“Think about the effect that carbonation has on flavor perception,” says Giacomo Pondini, director of Consorzio Asti DOCG, which represents Italy's Asti Designation of Origin.
“Avoid pairing sparkling wine with highly effervescent foods, as they can clash with the wine's bubbles and spoil the taste.”
Of course, that effervescence is also a powerful combination tool. This is another tool that helps sparkling wine compliment fatty or fried foods. ”
“Just like bold red tannins cut fat, effervescence can cut fat and prepare you for the next sip,” Racine says. “A crunchy texture similar to tempura is the perfect combination!”
experiment and bend the rules
A new paradigm for sparkling wine means bending some traditional rules, if not completely breaking them. Caviar and finger foods still have their place at banquets and other high-class occasions. But once you find a great sparkling wine, cast a wide net for pairings with your favorite foods. It might just make your next night even better.
“We are long gone [the] These are the days when I save up sparkling wine for special occasions,” says Racine.
“Peach-toned prosecco?” Why not pair it with a stone fruit and goat cheese salad? A deep red, cheerful cherry and black pepper Lambrusco? Try it with pepperoni pizza! ”
