Pairing Champagne with Unlikely Foods

Unusual Champagne pairings go beyond oysters and brie, surprisingly matching bubbly with salty, fatty, or spicy foods like French fries/chips, fried chicken, guacamole, hot dogs, curry, and even chocolate cake, where the acidity and bubbles cut richness and complement spice, while rosé Champagne pairs with Asian dishes and demi-sec with sweet treats like panettone.

Savoury & Salty Snacks

French Fries & Chips: The salt and fat are perfectly balanced by Champagne’s acidity and bubbles.
Popcorn: Parmesan or caramel popcorn offers a simple, luxurious match for Brut.
Guacamole & Chips: A fun, casual pairing that works surprisingly well.
Corn Nuts & Beef Jerky: Crunchy, salty snacks cut through by dry bubbly.

Rich & Fried Foods

Fried Chicken: Crispy coating meets zesty bubbles, cleansing the palate.
Hot Dogs: A playful pairing, especially with richer grower Champagnes.
Roast Chicken: Elevates this classic with a good vintage Champagne.

Spicy Flavours

Thai Curry/Spicy Dishes: Rosé or Blanc de Blancs Champagne can cool the heat and complement the spice.
Sushi & Edamame: Low-dosage or Brut Nature Champagne works well with Japanese flavours.
Turkey Curry: Rosé Champagne’s fruitiness softens the spice.

Sweet & Dessert Pairings

Waffles, Bacon & Maple Syrup: A brunch-friendly combo.
Jaffa Cakes: Dark chocolate and bitter orange shine with Rosé Champagne.
Panettone: Demi-Sec Champagne echoes its candied citrus notes.
Christmas Cake: Demi-Sec offers a lighter alternative to Port or Sherry.

Other Surprising Matches

Pears, Parmesan & Pecans: A salad with acidity and rich cheese finds harmony with Champagne.
Bread & Butter: A fresh baguette with good butter is a simple luxury.
Eggs: Scrambled eggs, omelettes, or Eggs Benedict are surprisingly elegant with Champagne.
Mushrooms: Earthy mushrooms, especially with Blanc de Noirs.
Truffles: Very old, mature Champagnes with their spicy, candied notes match truffles.