Add Pizazz To The Season With Bob’s Top Ten Champagne Pairings
Corn Nuts: I discovered Champagne paired with this curious crunchy snack food by a Sommelier in Paris. It works remarkably well and has been my go-to ever since. Enjoy with Veuve Clicquot’s classic Yellow Label Brut, it works every time.
Foie Gras: Alas not in California but in the rest of the world, the Umami Rich Liver Pâté is a perfect match with fine Champagne. Try Grand Anne 2004 by Drappier. Delicious.
Thai food: The spicier, the better. Clean cold bubblies, preferably a Blanc de Blancs or Rosé, makes excellent combos with tasty Thai cuisine. A fine Moet & Chandon Imperial will satisfy.
Pringles: There’s something about the unusual, salty, artificial nature of Pringles that goes great with Champagne. Don’t believe me—try it! Pair with some zesty “Bolly,” i.e. Champagne Bollinger.
Lobster: Nothing tastes better with a dish like Lobster Thermidor than a brilliant glass of Champagne (Google Julia Child’s recipe) and a lusty bottle of Krug’s Grande Cuvée.
Sushi: Beautifully prepared sushi makes a fine marriage with a good Rosé from G.H. Mumm—a terrific match.
Fossier Biscuits Roses de Reims: Like little ladyfingers, these rose-colored biscuits offer a delicate complement to hearty bubbly. Some dip these Fossier treats (around since 1690) in champagne itself. Sample with Pommery’s bold and elegant Cuvée Louise.
Smoked salmon on toast points: High quality smoked salmon like those from Scotland or Ireland pairs gorgeously with a good bubbly. Drink with a Delamotte Blanc de Blancs.
Crème Brûlée: This classic French dessert is a natural with bubbly, preferably an ample bodied wine such as Tattinger Brut NV.
Chocolate Fondant: Try this dessert with Cuvée William Deutz Millesime. Yummy x 2.