Champagne and BBQ – A surprising taste experience

Champagne is considered a classic for festive occasions and is traditionally served with elegant dishes such as oysters, caviar or truffles. The fine bubbles of this sparkling wine complement mostly light, delicate dishes that emphasise its taste. But beyond these classic combinations, exciting possibilities are opening up for how champagne can also harmonise with rustic, smoky flavours. It really comes into its own when enjoyed with grilled food. The contrast between the carbonation and the smoky flavours of grilled food creates exciting flavour explosions that go surprisingly well together.

Sushi and champagne: a classic combination

The combination of sushi and champagne is a prime example of successful contrasts. Sushi, known for its delicate texture and fresh flavours, harmonises surprisingly well with the effervescence of champagne. In particular, a ‘brut’ or ‘extra brut’ champagne creates the perfect balance here. The lively perlage cleanses the palate of the rich, fatty notes of raw fish or avocado, preparing it for the next bite. At the same time, the mineral notes of the champagne emphasise the fine umami flavours of the sushi, such as tuna or salmon.

Why sushi and champagne go so well together

The balance between acidity and freshness is crucial here. The acidity of the champagne permeates the fat content of the fish or mayonnaise and at the same time highlights the complex aromas of the soy sauce or wasabi. A Blanc de Blancs, made exclusively from Chardonnay grapes, is the perfect companion for nigiri and sashimi. The light citrus notes of this champagne enhance the freshness of the fish, creating a harmonious taste experience.

Desserts and Champagne: Sweet Endings to a Smoky Feast

Grilled desserts paired with champagne offer an unexpected but delightful conclusion to any BBQ. The natural sweetness of fruits like peaches, pineapples, and bananas develops deeper, caramelised flavours when cooked over an open flame. These smoky-sweet notes create a perfect canvas for champagne’s effervescence and acidity. A „Demi-Sec“ champagne, with its slightly sweeter profile, accentuates the caramel tones of grilled fruits while balancing their acidity.

Perfect Combinations for Sweet BBQ Treats

Grilled peaches drizzled with honey and topped with mascarpone are a sublime pairing for a Rosé Champagne. The berry notes of the Rosé enhance the fruit’s natural sweetness and create a harmonious blend of smoky, creamy, and effervescent textures. Another excellent option is grilled pineapple dusted with cinnamon and paired with a vintage „Brut“ Champagne. The bright acidity of the champagne cuts through the richness of the caramelised fruit and enhances its tropical essence.

For chocolate lovers, grilled bananas wrapped in foil with dark chocolate and a sprinkle of sea salt deliver a decadent experience. A „Sec“ or „Demi-Sec“ champagne complements the dessert by softening the bitterness of the chocolate and amplifying its creamy notes. Champagne’s ability to elevate the simplest ingredients highlights its versatility, making it a fitting partner for both savoury and sweet BBQ dishes.

Champagne and barbecue food: a flavourful surprise

Butcher paper is a useful tool when it comes to preparing barbecue food with aromatic flavours while maintaining the rustic charm of a BBQ. Grilled meat and champagne may seem like an unusual combination at first glance, but they harmonise surprisingly well. The carbonic acid in the champagne breaks up the smoky, roasted aromas and refreshes the palate after every bite. A ‘Blanc de Blancs’ is the perfect accompaniment to tender chicken or grilled salmon. This champagne, made from Chardonnay grapes, brings lively freshness and delicate fruit flavours that go perfectly with white meat and fish.

The taste of smoke and elegance

After grilling, fascinating combinations unfold when a ‘Rosé Champagne’ comes into play. Its berry notes accentuate the spicy sweetness of BBQ sauces and perfectly complement succulent steaks or spare ribs.

Champagnes with a higher dosage, such as a ‘Demi-Sec’, are ideal with caramelised vegetables or grilled pineapple. The sweetness of the champagne highlights the natural flavours of these ingredients, creating a unique taste experience.

Sparkling wine from the Champagne region can be not only delicious but also healthy

Champagne is not only impressive because of its taste, but also because of its health-promoting properties. The antioxidants it contains, in particular polyphenols, act as natural helpers against oxidative stress. These substances can protect cells from damage, strengthen the immune system and even have an anti-inflammatory effect. It also stimulates blood flow, which supports the heart and circulatory system. Combined with fresh fruit and vegetables, champagne reveals its healthy potential in a culinary way.

Fruit and vegetable compositions for champagne

Fruity salads with vitamin C-rich ingredients such as oranges, pomegranate seeds and kiwi go wonderfully with a dry ‘brut’ champagne. These fruits provide important vitamins that strengthen the immune system and emphasise the freshness of the champagne with their slight acidity. Grilled vegetables such as peppers, courgettes and asparagus, which are rich in vitamins and minerals, are the perfect partner for a ‘Blanc de Blancs’. The smoky, roasted aromas of the vegetables highlight the sparkling elegance of the sparkling wine.