The Art of Pairing Champagne with Comfort Food

The secret to matching Champagne with comfort food is to use the wine’s effervescence and acidity to cut through rich, fatty tastes and cleanse the palate with every bite. This results in an unexpected, well-balanced, and decadent gastronomic experience.

Here are a few traditional and inventive combinations for different comfort foods:

Classic Comfort Food Pairings

Fried Chicken: This pairing comes highly recommended and is quite popular. The high acidity and bubbles found in a Brut or Brut Nature Blanc de Noir Champagne cut through the oil and fat of the crispy chicken, refreshing your palate for the subsequent bite.

Macaroni and Cheese: A dish rich in creamy cheese finds an ideal companion in a high-acidity, full-bodied Champagne. The structure of the wine complements the richness, while its acidity counterbalances the fat.

Grilled Cheese: A gooey grilled cheese sandwich can be enhanced by the crisp acidity of a Brut Champagne. For an even more luxurious twist, consider a brie, bacon, and blackberry jam grilled cheese paired with an Extra Sec or Sec Champagne.

Potato Chips/French Fries: The saltiness of chips and the crunchiness of fries are perfectly complemented by the acidity and bubbles of Champagne. This straightforward pairing showcases how the wine’s flavours become fruitier while the acidity balances the oiliness.

Roast Chicken: A roast chicken pairs excellently with a fuller-bodied Blanc de Noirs or a vintage Champagne, as their robust flavours can withstand the meat.

Charcuterie: The dryness of an Extra Brut or Rosé Champagne cuts through the fat in cured meats and harmonises the flavours of various pates and aged cheeses like Gouda or Cheddar.

Spicy Dishes: The sweetness and effervescence of a Demi-Sec or Rosé Champagne can help to mitigate the heat of spicy comfort foods, such as Thai or Szechuan cuisine, creating a harmonious balance.

Cheesecake: A Demi-Sec or Doux Champagne pairs well with a rich cheesecake, bringing out the fruit flavors.

The secret to a successful pairing lies in balancing the food’s intensity with the wine’s style, aligning rich dishes with fuller-bodied Champagnes and lighter dishes with more subtle ones.