4 tasty tips for pairing sparkling wine with food

4 tasty tips for pairing sparkling wine with food

Many people think of sparkling wine as a drink you enjoy on its own for a celebration, but sparkling wines also pair well with food. Following the four suggestions below on how to pair sparkling wine with food can help to elevate any dining experience.

1. Think rich

  • Most sparkling wines are very flavourful and have a zing to them.
  • Thus, you want to pair them with rich, flavourful foods so your drink doesn’t overpower your meal.
  • The French traditionally pair sparkling wines with foods that are rich and sweet, like French onion tarts, which are made with cheese, caramelized onions, and butter pastry.
  • Avoid pairing sparkling wine if you’re serving something very simple and light in flavour, like a pasta primavera or cucumber salad.
  • Save sparkling wines for something like macaroni and cheese or risotto.

2. Try it with popcorn

  • Sparkling wine experts have long touted the combination of popcorn and sparkling wine.
  • The salty, nutty taste of popcorn perfectly accentuates the acidic bite of the bubbly wine. You can pair popcorn with champagne as an hors d’oeuvre, or as a snack during a movie or event.

3. Go fruity with meats

  • Heavy meats, like beef, lamb, or duck tend to be full in flavour, but not necessarily in acidity or bite.
  • So, rather than pair meat with a zingy sparkling white wine, go for a red sparkling wine, which is known for having more fruit notes than white wine.
  • A Lambrusco is a good choice on the side of duck, and a sparkling rose also goes well on the side of a roast.
  • Pairing a fruity sparkling wine with a meat dish that features fruit, like duck with roasted figs or apricot chicken, is a great way to accentuate both the flavour of the meat and the wine.

4. Go sparkling in the morning

  • If you’re serving brunch (or brunch food at night), you can’t go wrong with a sparkling wine.
  • Sparkling wines are a perfect pairing for egg dishes, because they cleanse the palate of sulfurous flavours between bites, and are a good choice if you’re making an egg-based entree, like a quiche or souffle.
  • Mimosas can also be served as a traditional beverage, because orange juice and sparkling wine mixtures are both hydrating and palate cleansing, which is a great way to start the day.
  • If you’re not a fan of oranges, sparkling wine also goes well with grapefruit juice, which shares similar citrus characteristics with orange juice, and pomegranate seeds add a burst of colour to any glass of bubbly.

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