Time for another edition of #HowToPairIt–and, in honor of National French Fry Day on July 13th, today we’re talking fab Champagne + Fries pairings!

I’m one of those people who L-O-V-E-S fries of ALL kinds and varieties: steak fries, crinkle cut fries, frites/skinny fries, poutine fries, sweet potato fries, virtually whatever kind of *French fry* it may be, I’m down with it.

I’m even up for trying the viral “pickle fries” recipe I’ve been seeing all over social media recently made with chopped up pickles mixed with cheddar cheese that’s then shaped into spears before being battered and fried. But I culinarily digress—back to pairings!

If you’ve been following me for a minute, you know that—in spite of champagne’s well-deserved reputation as a wine that uniquely pairs with an incredibly wide range of foods and cuisines—I believe in leveling up the finesse factor when it comes to knowing about selecting different champagne styles and/or blends specifically for different dishes because they match up even better.

And that is what brought me to today’s post. We all know that champagne and French fries pair beautifully together in general, but what if I told you that you could take your palate to the next level by discovering that some champagnes pair even BETTER with certain French fries?  Check it:

PAIRING 1: 

This is the standard bearer— regular French fries, simply seasoned with sea salt + a well/balanced Brut blend. I love Champagne Drappier’s primarily Pinot noir blend, which gives the champagne great body and structure. The balanced dosage plays well with the saltiness, while standing up any other fries you decide to dip in ketchup.

Want to have a little fun? Here’s how to take it up a notch: season those fries with pink Himalayan salt and switch up your champagne to a Blanc de Blancs. like Laurent Perrier or Krug.

Why does this work? The same reason that Chablis and oysters makes such an awesome pairing–the minerality and salinity of the Himalayan salt partners up divinely with the sharp citrus notes and acidity of the BdB. It’s heaven.

PAIRING NO. 2: 

Shaved truffle fries and aioli + 100% (Pinot) Meunier Champagne like Champagne Mousse Fils or Champagne Egly Ouriet.

Why does this work? The earthy, unctuous truffle absolutely sings with the floral and fruit-forward notes in Meunier-driven bubbles. SUBLIME-NESS personified.

PAIRING NO. 3:

Sweet potato fries + Rosé champagne, a la Champagne Philipponat, Champagne Valentin Leflaivie  or Champagne Bollinger rosé

Why does this work? The red fruitiness of the rosé and the earthy sweetness of the potato fries will play a harmonious game of patty-cake on your palate. Plus, the weight of it as a root vegetable stands toe-to-toe with the weight of the rosé’s mild tannins.

So next time you have a champagne and French fries craving, do a little experimentation and level up your food and wine game!