Fried chicken is a guilty pleasure, especially when the coating is slightly spicy and let’s not kid ourselves, a bit greasy. This is when a fuller bodied Champagne works its magic, as the high acidity cuts through the fat and keeps you going back for more. One of our in-house favourites is Dom Perignon.
Vibrant and energising Brut Nature/Zero Dosage styles of Champagne can enhance simple, straightforward fish dishes such as sushi. The fresh fish matches perfectly with the minerality of wines like Henri Giraud ’Esprit Nature.
The main course of a dinner is where even the bravest food and Champagne pairer could begin to falter. But full-bodied, aged Champagnes are up to the task and can match nearly every meat. Champagnes like Salon, which are best after decades in bottle when they develop nutty savoury flavours, make excellent accompaniments to dishes like pheasant and other autumn and wintery dishes. Bollinger Rosé would go brilliantly with duck or lamb.
Or really any kind of crisp/chip. Salt makes everything taste better, and Champagne is no exception as its flavours become fruitier while the acidity balances the oiliness of the crisp. Once you pop, you can’t stop will apply both to the crisps and the wine!