For many of us, sparkling wine is more of a pre-food cocktail than a pairing wine. Sure, you might enjoy it with hors d'oeuvres at a party or while sidling up to a raw bar—and we wouldn't turn down a glass with dessert—but when it comes to the main event, all to often, champagne gets shuffled aside in favor of its flat cousins.
But there's no reason to relegate your favorite bubbly to the beginning and end of the meal—not when champagne is a sommelier favorite for it's ability to play well with all sorts of foods. Whether you're looking for inspiration for a party menu or resolving to bring more bubbly into your everyday life in 2020, these are the pairings that wine pros say deserve a spot next to your champagne flute.
Classic — Rosé — Dry — Sweet — Sparkling Red
Classic
It's the most common champagne on American shelves (brut champagne accounted for 73.9% of all champagne shipped to the U.S. in 2017) and brut styles are what most of us think of when we think "champagne." They also happen to be go incredibly well with almost everything else on this list. These pairings are the true standouts.
White Truffle
When it comes to luxury, we say too much is never enough, and it doesn't get much more luxurious than white truffle. Per Sabrina Notarnicola of Urbani Truffles, "The pungent taste of the fresh white truffle bonds with the acidity of the champagne [like] a couple in love for years."
Citrus
Bring a little something sweet to your celebration by matching champagne with chocolatier Jacques Torres's top pairing, citrus (and chocolate, of course). "Citrus always goes well with champagne," says Torres. "Pairing it with candied orangettes and ginger is delightful match on your taste buds."
Fried Chicken
If you're on the hunt for an unexpected pairing to tempt the oenophile in your life, look no further than this high-low duo that gets raves from our wine pros. "Champagne and fried chicken are a salient and delicious pairing,” says Chef Abram Bissell of The Modern; he adds pickled peppers to his version to pair with Krug Grande Cuvée. Ralph Treszi, beverage manager of Yardbird Southern Table & Bar Las Vegas says, "I can’t think of a better way to combine ultimate class and ultimate comfort.”
Tom Shpetner, sommelier at Cathédrale agrees, joking that "In these politically charged times, [pairing fried chicken and sparkling wine is] an ideal way to bring power to the people, one bubble at a time." His pick? A riesling-based sekt—the German answer to champagne—like Bacharacher Riesling Sekt Weingut Ratzenberger 2013, which he calls "a perfect fried bird foil."
Steak
Red wine might be your default glass with a good cut of beef, but don't discount the deliciousness that a brut champagne can bring to the equation. "One of my favorite pairings with red meat is actually champagne!" says Victoria James, beverage director at Cote. "The texture from the bubbles and bright acidity cuts through the richness of the steak and refreshes the palate in between bites."
Fried Potatoes
Fried foods are a universally beloved pairing for champagne, but for maximum crunchy-salty-starchy satisfaction, potatoes take the crown. We're avowed fans of the french fry and champagne pairing here at T&C but if you need even more potato options to bring to your bubbly, Amy Racine, wine director at The Loyal and The Times Square Edition suggests hashbrowns. "The crispy, buttery, and snappy exterior of a hashbrown pairs perfectly with the nutty champagne and is cut by that acidity, preparing you for another bite," she says. She also loves salt and vinegar potato chips: "The effervesce of the champagne echoes the crunch of the chip. Each bite makes you want a sip and vice versa!"
Brut Champagne
Moet & Chandon Imperial
Dom Perignon 2008
Billecart-Salmon Brut Reserve
Louis Roederer "Cristal" Brut Champagne
Blanc de Blancs
Made exclusively from white grapes (typically 100% chardonnay grapes) blanc de blancs champagnes are a favorite among serious palates for their bright, fresh acidity and dryness, which makes them an especially food-friendly wine for all sorts of pairings.
Caviar
Peanut butter has jelly, bacon has eggs, and when it comes to champagne, there's one pairing that instantly stands out to even the most casual imbiber: Caviar, of course. Briny fish eggs compliment champagne effortlessly, because their natural saltiness and light oiliness make a lush counterpoint for the brightness of blanc de blancs, while the mineral qualities in both the caviar and champagne harmonize. "The intensity of caviar and champagne are also in accord, as both exhibit fine and delicate flavors," adds Yassmin Dever, an associate wine advisor for Sotheby's Wine.
If you're looking to take the luxury to the next level, opt for a T&C approved high-low pairing by matching your caviar with good old fashioned potato chips. "The fizz mirrors the texture of the caviar and the rich toasted flavors from the bottle age are complemented by the potato chips," explains Intersect by Lexus beverage director Andrea Morris. She recommends pairing the combo with a vintage blanc de blancs for the most luxurious chips and dip experience you've ever had.
Oysters
One of the most iconic champagne pairings around, oysters play extremely well with the mineral qualities of blanc de blancs As Jon Baer, beverage operations manager at North Italia explains, “Grapes grown in the Champagne region are grown in soils that are rich in minerals and marine fossils (including oyster shells); these soils add subtle flavor nuances to the wines that are similar to those found in oysters."
The acidity of blanc de blancs also lifts the flavors of raw oysters, similar to the way classic pairing sauces like mignonette do, while the wine's famous bubbles provide a fizzing textural contrast to the silky shellfish.
But just because this raw bar pairing is acclaimed doesn't mean it's the only way to get your champagne and oysters fix. For a twist on the classics, take a tip from the oyster experts in the Big Easy and try your bivalves grilled, New Orleans style. "My favorite recipe is oysters topped with garlic, butter, oregano, parsley, Parmesan and Romano cheese then charbroiled over a charcoal grill," says Cha McCoy, a sommelier and wine consultant for Cha Squared Hospitality, who particularly likes Taittinger Brut Comtes de Comte Blanc de Blanc 2008 as a pairing. "100% Chardonnay pairs well with the herbs and creamy profile compliments the butter and garlic."
Macaroni and Cheese
"Champagne is one of the most versatile wines to pair with food as the high acidity acts as a palate cleanser," says Dever. "While most people are inclined to pair their Champagne with something regal like caviar, don’t shy away from trying it with comfort foods like mac and cheese." For the most tastebud-awakening effect, Dever suggests a blanc de blancs like Sotheby's own to cut the richness of all that creamy, cheesy goodness.
Creamy Soup
Looking for a way to make your weeknight dinner feel decadent? Sommelier Christine Collado from Parcelle Wine Shop recommends skipping the obvious fish and fried food pairings for your bubbly and instead pop a bottle to pair with a rich, hearty soup instead. Her favorite? Bérêche & Fils Les Beaux Regards 2015 with a creamy mushroom soup.
Light Fish
Another classic pairing for the bright flavors of blanc de blancs are light, flaky fish whose subtle flavors are underscored by the wine's crisp acidity. Think branzino, snapper, or Legal Sea Foods vice president of beverage operations Sandy Block's favorite: "To me there’s nothing better than a blanc de blancs champagne with a Dover sole," Block says, particularly noting the lifting effect the champagne can have on baked or poached fish.
Blanc de Blancs Champagne
Perrier-Jouët Belle Epoque Blanc de Blancs
Champagne Palmer Blanc de Blancs
Taittinger Comtes de Champagne Blanc de Blancs
Rosé
If blanc de blancs is a lead role, rosé champagne is a character actor, able to mold its balanced acidity and lush berry flavors to just about anything that might make its way onto your table. “Sparkling rosé is one of the most versatile, food-friendly wines in the world. It has a real depth of flavor, but a lot of acidity too, which makes them good to pair with different dishes," says Peter Pan, wine director at Da Lat Rose and Crustacean Beverly Hills.
Duck
Rosé may have a summery reputation, but it's actually equally at home on the table when the temps start to drop. While it pairs beautifully with all types of game meat and poultry (your celebratory roast turkey just met its match) duck is a particular standout when it comes to pairings.
"Duck pairs perfectly with a rosé champagne," says John Filkins, beverage director at Masseria and Officina (he recommends Georges Laval Brut Nature). "The wine showcases bright red cherry, rhubarb, and mushroom notes that complement the duck breast while the acidity helps to cut through the fattiness of the duck."
Pizza
Though you may think of sparklers as a pairing for fancier fare, champagne's natural effervescence makes it an excellent choice for many foods you might otherwise eat with everyone's other favorite bubbling booze: beer.
"I love margarita pizza with brut rosè champagne, as the acid and red berry fruit plays well with tomatoes, and the creaminess, fat and protein of the mozzarella," says Dirty French sommelier John Slover. For an even more homey favorite, Zachary Gross of Sen Sakana favors sausage and mushroom pizza for his sparkling rosé pie.
Crab Cakes
Other seafaring flavors that get a boost from rosé? Crab, especially when breaded and fried in the form of crab cakes. "Rosé champagne is the perfect complement to crab cakes that adds the sweetness of red berries and the acidity of lemon, while highlighting the natural flavors of the sea from the fresh crab meat," says Amity & Commerce beverage director Johannes Faller.
Cured Meats and Fish
The same things that make sparkling rosé a winner with heartier foods also make it a good choice for your charcuterie plate. Round red fruit flavors bring balance for all of those salty, smoky, and spicy tastes in your favorite salamis and hams and cut the richness of fattier options like pâté.
Indeed, the same holds true for cured fish. "One of the most underrated pairings is a rosé champagne and smoked fish," says Shanley Snydeman, head sommelier at Atlantic Fish Co., who suggests smoked salmon with Taittinger Prestige Rosé. "It’s luxurious and perfectly balanced between richness and vibrancy. It’s got loads of acidity, but also a great depth of flavor that stands up perfectly to smoked salmon with all the fixings."
Spicy Food
For a perfect foil to mouth-tingling flavors, rosé champagne's fruitier palette offers a pleasing contrast. From hot chilis to fiery curries, rosé has enough backbone to stand up to a plethora of spices. Morris particularly favors it with the boldly spiced and fermented flavors of Korean cuisine. "There's enough acid to cut through any rich grilled or stewed meats," she explains, adding, "The bubbles are so refreshing and keep you going back for another bite, like a fancy upgrade from the more traditional pairing of lager."
Meaty Fish
Light fish may favor rosé's paler cousins, but for a champagne that can bring the right blend of tart and fruit to heartier fish recipes, think pink. "I’m also a big fan of fragrant rosé champagne’s versatility with food, particularly meatier preparations, such as roasted monkfish or grilled, herb-rubbed swordfish," says Block. It's also an ideal choice for pairing with more robust raw fish preparations like a tuna tartare.
Rosé Champagne
Veuve Clicquot Rosé
Ruinart Rosé
Krug Rosé
G.H.Mumm Grand Cordon Rosé
Dry
With less added sugar (AKA dosage) than brut champagne, extra-brut and zero dosage (sometimes referred to as brut nature) champagnes have a drier quality and an acidic freshness that really wakes up the palette and plays well with savory foods.
Lobster
To show off the natural, understated sweetness of lobster, Block recommends a "recently disgorged" style of champagne, like Bollinger R.D., which gets its refreshing punch from its lower dosage and a process known as late disgorgement, during which the yeast that gives champagne its bubbles, the lees, are removed later in the production process, giving the champagne less time to oxidize and in turn a more bracing finish.
Roast chicken
Rotisserie chicken is a French classic, so it only makes sense that it would pair well with French champagne. In particular, the earthy, savory flavors that make a perfectly roasted bird sing are complimented by the crisp dryness of a zero dosage option, says Shpetner. Don't have a rotisserie at home? The pairing works equally well with a buttery, crisp-skinned bird from your oven.
Low Dosage Champagne
Laurent-Perrier Blanc de Blancs Brut Nature
Drappier Brut Nature
Bollinger R.D. Extra Brut
Moet & Chandon Grand Vintage Extra Brut
Sweet
The most common dessert champagne on the US market, demi-sec is decidedly sweeter than its brut brethren which makes it a perfect compliment to desserts and cheeses (think: anything that a dessert wine would match) but that doesn't mean it should be reserved for the end of the meal; just take it from our wine experts.
Popcorn
Dress up your next movie night by swapping out the usual soda-and-popcorn combo with a sweet champagne. "The demi-sec category is an outlier in this world of zero dosage but the little bit of residual sweetness matches very nicely with buttered popcorn, making everything a little more luxurious," says Talitha Whidbee, owner of Vine Wine.
Octopus
Ready for a wildcard? A classic charred octopus brings a subtle savoriness that's beautifully offset by a sweeter sparkler. Bernardo Nava, sommelier at Chica Las Vegas suggests Piper-Heidsieck’s Sublime Demi-Sec for the job, thanks to its notes of candied citrus, pineapple, and cinnamon.
Demi-Sec Champagne
Piper-Heidsieck "Cuvée Sublime" Demi-Sec Champagne
Veuve Clicquot Demi-Sec
Armand de Brignac Demi Sec
Schramsberg Cremant Demi-Sec
Sparkling Red
Champagne may be the champion of sparklers, but white bubbly is not the only game in town. While sparkling red wine may conjure up bad college memories, the world of ruby bubbles has changed a lot from the sickly sweet vintages many of us once tried. More fruit forward than champagne styles, sparkling reds offer a richness and earthiness that's both food friendly and approachable for avowed red wine drinkers.
Spicy Chicken
Shpetner describes Emilia-Romagna's signature red sparkler, lambrusco as "The Rodney Dangerfield of the category, once derided as syrupy and gloppy plonk... no respect." However he became a convert for the pairing of chicken skewers with a spicy-tangy aji verde sauce from Nighthawk Cinema with Otello Ceci lambrusco that he calls a "tour-de-force."
Ramen
Italian sparking wine and Japanese food? Absolutely, “The rich, salty, umami of ramen is a perfect match for the crisp, fruity, sparkling wine with a touch of sweetness,” says Baer.
Fatty Fish and Meats
To cut the richness of an oily fish like sardines, Almeida suggests a red sparkler like the Portuguese Aphros Yakkos Vinhao Grande Reserva Espumante Tinto Bruto. "This a powerful red sparkling with dark purple color packed with fruity aromas, good tannins, and with an earthy grip expressing a great freshness to cut through the oily and charred profile of the sardines," he says, "but some roasted suckling pig would be delicious as well."
Sparkling Red Wine
Venturini Baldini Marchese Manodori Lambrusco
Cleto Chiarli Lambrusco Grasparossa di Castelvetro Amabile
Cleto Chiarli Lambrusco di Castelvetro Vigneto Cialdini
Lini 910 Labrusca Rosso
Lauren Hubbard is a freelance writer and Town & Country contributor who covers beauty, shopping, entertainment, travel, home decor, wine, and cocktails.
