Fizz Friday: The National Donut Day Edition

Fizz Friday Main Image (2)

So what do you do when #NationalDonutDay {or #NationalDoughnutDay} falls on a #FizzFriday? If you’re The Bubbleista you effortlessly combine the two and do a champagne and doughnut pairing, that’s what! Food holidays deserve to be celebrated, right? And bubbly is the quintessential celebratory quaff, no? So as far as I’m concerned there is every reason in the world to put sweet, doughy deliciousness and frothy, fizzy goodness together in honor of National Doughnut Day and Fizz Friday.

One of the keys to food and wine pairing is to match flavor profile of the food and drink so that they complement each other. Since we’re dealing with food that is higher on the sweetness scale, this means that Brut bubbly may not going to make the best pairing {unless you really know what you’re doing}. Drinking the low sugar level Brut with a sugary doughnut will typically do two things: (1) make the doughnut taste cloyingly sweeter than it actually is; and (2) make the bubbly taste too unpleasantly void of sugar. There needs to be balance so that the combination is pleasing to the palate, my dears!

This means that we have to select  wine that can “stand up” to the sweetness of the doughnuts, so a natural choice is demi-sec champagne. There’s enough sugar in demi-secs to complement the sweetness of the doughnut without overpowering it.

So, here was the game plan: pick 3 delectable, not-your-ordinary flavored doughnuts {plain glazed just won’t do} and pair them each up with the right demi-sec champers.


Schrams Creme Brulee

Schramsberg Crémant Demi Sec {$40} & a Crème Brûlée doughnut

If you remember Wine Wednesday Wordologie from a few weeks ago, we talked about Crémant sparkling wines, so you should have a good idea what to expect regarding the style of this wine.

This fizzy sparkler has a subtle sweetness that also has a wonderfully rich flavor profile. Stone fruits {think peaches and apricot} show up first, followed by hazelnut and, quite pleasantly, a caramelized sugar flavor. It’s a no-brainer, then, that the Schramsberg works quite nicely with a crème brûlée donut, with it torched, crusty sugar coating.

Veuve Pistachio

Veuve Clicquot Demi-Sec & a Pistachio doughnut

A favorite of American Ballet Theatre Company principal ballet dancer–human being extraordinaire–Misty Copeland, Veuve Clicquot demi-sec champagne has soft, delicate bubbles that you love champagne for. The nose is anything but delicate though with its intense ripe fruit aromas of peaches, pear, and grapefruit, with floral notes of honeysuckle. This sparkler has such an intoxicating bouquet. The Veuve also has some brioche notes on the palate which balances the fruit well.

It’s that brioche, in fact, that makes the toasted nuts on a pistachio doughnut such a good match for the toasty, bready notes of the Veuve. So Misty, if you’re so inclined, try this combination and let me know what you think. Because, you know, I’m sure you’re reading this post.

Gruet Sprinkles

Gruet Demi-Sec & a Vanilla Sprinkle donut

Gruet Winery produces great sparkling wines that qualify as some of my favorite sparklers perfect for “everyday” drinking. ICYMI, I talked about the winery in a video I did for Afro Bohemian Snob this past December, and if you haven’t seen it you should definitely check it out.

This demi-sec is fresh, light-bodied, and creamy. The tropical fruit aromas on the nose carry through on the palate with flavors of green apple, pineapple, citrus, and pears. Vanilla bean with fruits is a quintessential pairing, so the vanilla icing {and those sweet sprinkles!} makes for a perfect pairing with the tropical notes of the Gruet.

Moet Rose Choc Nutella

Moët Nectar Nectar Impérial Rosé & Chocolate Nutella doughnut

Solange Knowles gloriously slayed at attended the Moët Nectar Nectar Impérial Rosé x Marcelo Burlon collaboration launch in lower Manhattan last night. While the event was most certainly fabulous and fun, I bet you they didn’t have doughnuts. Why? Because they don’t have The Bubbleista’s creative culinary champagne brain, that’s why. Solange, I think you should host a “Fried Dough + Fizz” party in NOLA. Then invite me to come. Hell, I’ll even put the party together for you. Just call me whenever you’re ready! {Because, surely Solange is reading this post as well.}

Back to the bubbly. This gorgeously copper-hued, extravagant, yet elegant, champagne is fruity and floral on the nose and follows through with finesse on the palate. Think fresh, ripe strawberries; cherries, and blackberries in the flavor profile, complemented by a bit of spice and good acidity.

You should have guessed by now why this rosé and a chocolate covered doughnut combination works well together: chocolate covered strawberries! The fresh strawberry notes of the rose is a divine combination with the chocolately, nutty treat. Yep, the flavors of the wine and doughnut marry effortlessly.

Although I put them together for National Doughnut Day, these pairings are actually good for anytime you want to indulge in a special treat. I also think that it makes a unique idea for hosting a fun brunch. Will you be trying any doughnut and champagne pairings?