In general, champagne made from different grapes can be paired with different dishes. Made entirely from chardonnay grapes, this champagne is high in acidity, fruity and refreshing, making it the perfect aperitif for a meal. Champagne made with a large proportion of red grapes has a strong taste and rich aroma. Besides seafood dishes, it is also suitable for poultry or veal dishes. Precious pink champagne is also a good aperitif, but is often used with meat dishes. The ripe, heavy pink champagne can even be used with dishes that would normally be reserved for a strong red wine, such as a rich game, a grilled lamb chop or a ripe cheese. At the same time, champagne with different residual sugars can be paired with different dishes. Generally dry, champagne is usually best served as an aperitif, paired with dainty, tapas, or paired with oysters and caviar. If champagne comes with more sweetness, it works best with dessert after dinner.

Fruit + Champagne

In addition to strawberries, apples, pears, apricots, blueberries and melons are also great with champagne. In champagne fruit combinations, it is best that the fruit is not overly sweet, too messy or too strong to mask the champagne flavor. Durians are too strong in smell and taste to go with champagne.

Cheese and champagne

Cheese and champagne go well together. French cheese brie and Camembert are ideal, but there are many other options, such as PortSalut, another French cheese that goes well with champagne. For those who like blue cheese, the flavor and texture of the cheese itself can be enhanced by a glass of champagne. Goat cheese is also a good choice.

Seafood + Champagne

Seafood is also ideal for champagne, and fish and seafood, especially lobster, are the best partners for champagne. Smoked salmon works surprisingly well with smoked trout, red snapper, sea bass, clams, oysters and other salty dishes work well with champagne.

Spaghetti and champagne

The creamy pasta and the champagne flavor combine to eliminate the greasy mouthfeel and create a new flavor spark. The pasta with shrimp and clams also complements the champagne flavor. But be careful to avoid tomato-based foods. The taste of tomatoes is not in harmony with the acidity found in champagne.