Nowadays Champagne is more and more positioned as a wine and it is quite possible to make a meal with champagne or rather with champagnes because you will need different types of them. Valentine's Day is a good occasion for this: so what are the dishes that go well with Champagne?
Beforehand: finding your way around the sugar dosage...
The type of champagne depends on the amount of liquor added just before the final corking. Thus, we say:
- that a champagne is sweet if it has more than 50 grams of sugar per litre; -
that it is semi-dry if it has between 32 and 50 grams of sugar per litre; - that
it is extra-dry if it has between 17 and 32 grams of sugar per litre;
-that it is dry if it has between 17 and 32 grams of sugar per liter;
-that it is raw if it has less than 12 grams of sugar per liter; -that
it is extra-dry if it has between 0 and 6 grams of sugar per liter.
And the big current trend is the "brut nature" or "non dosed" for which the sugar content is less than 3 grams and has no added sugar.
... and in assemblies
- A white man's white man's white man? It's a 100% chardonnay champagne.
- A blanc de noir? It's a champagne made from black grapes (pinot noir or pinot meunier).
- A rosé? It's a champagne made from a blend of white wine and red wine from Champagne.
Here are the basics, let's see the possible matches with the dishes.
The rules of the agreements: there are no absolute rules
- For the aperitif, shellfish or caviar: we opt for an unmeasured white wine or an extra raw white wine: lively and fresh.
- For fish and scallops: a raw white wine.
- For poultry and white meat: a fruitier black white.
- For red meats, salmon or exotic and spicy cuisine: why not a rosé champagne.
- For a plate on the theme of sweet and salty: a demi-sec.
- For veggies, a blanc de blanc for tension or a blanc de noir for fruit, raw or extra raw.
A piece of advice: the richer a plate is, the more the champagne that accompanies it must be evolved, complex and powerful...why not an old vintage.
- On the cheese side, champagne goes well with most cheeses, with the exception of blue-veined cheeses.
- And for desserts, the rule is simple with sugar, you need sugar. Thus, one will choose a champagne with a dosage (dry/half dry or sweet).
On the other hand, the following agreements are overlooked:
-champagne and chocolate.
-champagne rosé and dessert (except for exceptions, such as desserts with little sugar, on the fruit with a hint of acidity).
-champagne and greenery.
So pop the cork on February 14th!
By Chloé Queffeulou for the Grappes