As a general edict, champagne is often touted as the wine that pairs with almost everything. While that’s certainly true, the real flex is the realization that certain champagnes pair better with some foods than others, depending on that bubbly’s style. Those in the champagne know realize that by exploring and leveraging this concept they can elevate their food and wine pairings and take them to the next level! — Davon D. E Hatchett a/k/a The Bubbleista
I’m constantly on a personal quest to have as many exquisite experiences as possible, which is especially true when I travel. On a recent trip for my birthday, I discovered a champagne and sushi bar and there was no question in my mind that I had to visit. I mean, champagne and sushi–what’s not to love?! I’m happy to say that the visit–and the pairing–did NOT disappoint, plus it gave me an opportunity to experiment with a little food and wine play. My palate definitely understood the assignment, so I’m sharing what I learned via pairing tips designed to help you #stepupyourfoodandwinegame! Check out my sushi and champagne pairing guidelines below!
I.) The Sauce is the Boss | BRUT NON-VINTAGE
— eel sauce is sweet and can really throw off a champagne that doesn’t have a ripe fruit component, so the Pinot Noir and/or Meunier present in the blend of a regular Brut fits the bill
— soy sauce is like a salty umami bomb that needs the balance of a champagne that has a good level of dosage, and champagnes that are Extra Brut or No Dosage may be too austere. Brut is the way to go
PRODUCERS TO LOOK FOR: Canard Duchene Cuvee Leonie, Drappier Carte d’Or, Charles Heidsieck Reserve, Nicolas Feuillatte Reserve
II.) Rich or spicy elements | ROSÉ
— the fruit complexity, depth, and richness of rosé champagne is a great match with and can hold their own against richer elements like shrimp or salmon sushi and sashimi
— red fruit notes and subtle *sweetness* that typically accompanies rose makes it the ideal foil for spiciness and heat
PRODUCERS TO LOOK FOR: Henriot, Bollinger, Ruinart, Laurent Perrier Blason,
III.) Light and delicate elements | BLANC DE BLANCS
— sushi or sashimi comprised of delicate seafood like crab or white fish are beautifully complemented by the crisp acidity and clean citrus notes of BdB
— BdB is also a fantastic option for items that are not going to be eaten with any kind of sauce (including sushi with fried elements)
PRODUCERS TO LOOK FOR: Ruinart, Ayala, Delamotte, Billecart Salmon, Perrier-Jouët,
IV.) Rock n’ rolls n’ roe | BLANC DE NOIRS / BLANC DE MEUNIER
— sushi handrolls wrapped in dried seaweed or nori paper are formally known as “Gunkan” are little round or oval cups of sushi rice filled with elements like fish eggs, sashimi, or sea urchin, and ingredients with a depth of flavor beg for an equally deep champagne: enter BdN and/or BdM.
— I especially recommend pairing BdM with super decadent sea urchin and salmon roe or caviar—it’s absolutely SUBLIME.
PRODUCERS TO LOOK FOR: JM Seleque, Egly-Ouriet “Les Vignes de Vrigny”, Mousse et Fils “Eugene”
So, there you have it—today’s lesson to raise your food and pairing skills is complete! If you follow me on Instagram you know that I’m about to really *re-lean* back into my champagne and sparkling wine content too, so be sure to stick around for more posts like this one coming your way more regularly. Speaking of which, if you missed the “How to Pair It: Champagne + French Fries” article I posted here on the blog in July for National French Fry Day, you can check it out by clicking here. Until next time, À votre santé!”