Mother’s Day is one of the few days of the year that everyone else in the household steps over the threshold into the kitchen to become a master chef. So whether you are treating mum to breakfast in bed, baking a sweet treat or cooking a spectacular full three-course meal, nothing adds that extra something special better than a bottle of champagne. There is no doubt that tasting a glass of champagne is always a special, evocative experience, but that experience becomes even more intense and unique when accompanied by gourmet food. Thanks to G.H. Mumm Champagne, now you can serve your mum the perfect dishes that will mingle with her Champagne to amalgamate into the ultimate taste sensations by simply knowing their ideal food pairings.
According to Mandla Holomisa; Brand Manager for G.H. Mumm Champagne, Champagne is now considered the best wine to pair with gourmet food, ‘Champagne perfectly accentuates subtle nuances of flavours, and when paired with the right foods, you can extrapolate even more out of your drinking experience. In fact a Champagne such as Mumm’s Brut Cordon Rouge can be enjoyed at any time of day or night, and let’s face it, its very name makes it the obvious and perfect gift for Mother’s Day.’
When planning a food pairing for your mum, it is important to consider the balance. Holomisa explains that delicately flavoured dishes will bring out the wine’s aromas and complement Cordon Rouge’s hallmark between freshness and intensity; ‘There are most certainly classic combinations that one can follow, however there are a wide variety of foods that you should try and then those that you should avoid.’
When it comes to fruits, you should favour fresh fruit that’s not too acidic, so fresh white fruits such as pear, apple and peach work well. You can even enjoy exotic fruits such as papayas, pomegranates and mangos when in season. Dried fruit with wine-like flavours are also ideal for pairings, so try and incorporate the likes of dried apricots, figs, prunes, walnuts and hazelnuts. However citrus fruits such as lemons, grapefruit, oranges and mandarins should be avoided, as well as fresh berry fruit including strawberries, raspberries and red currants. Dark berries including blackcurrants, blackberries, blueberries, cranberries and bilberries one should stay clear of, as well as cooked white fruits.
Holomisa suggests that cold or grilled meat works best with Cordon Rouge, in fact the ideal food pairing would be Pork spring rolls or Foie gras with figs, however one should avoid sauces and highly flavoured game and mutton. Spices should not be used with Cordon Rouge since they mask the wine’s aromas, but one can use nutmeg and cayenne pepper. When it comes to herbs, few herbs can be recommended for use with the wine, but where necessary, you can use subtly flavoured varieties such as chives, parsley and dill.
Fish is a classic food combination that works well with Champagne. “The ideal food pairing is in fact raw fish, as it gives the flavours the opportunity to shine through, the likes of Sushi and tartar work particularly well, however you should avoid wasabi and strong sauces when pairing with Champagne,” explains Holomisa.
As for cheese pairing and platters, you should avoid strongly flavoured cheeses, and rather select the likes of comet, parmesan, gouda, camembert, brie, vacherin, and goats cheese. When it comes to the sweet flavours, one should avoid overly sweet pairings, so contrary from popular belief one should stay away from chocolate and caramel and rather focus on vanilla, honey, and maple syrup flavours.
‘As you can see, you can pair Champagne with most types of food, but when paired with the right dishes it is elevated to heavenly heights, something your mum is bound to enjoy on Mother’s Day,’ concludes Holomisa.
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