Champagnes and sparkling wines are essential to celebrations, but they remain underrated when it comes to food pairings. Before you relegate these wines solely to the New Year’s toast, consider integrating them into this month’s culinary lineup. Their range is hard to beat.
As aperitifs, Champagnes and sparkling wines set up the taste buds perfectly, and they work well with many hors d’oeuvres. Their effervescence and balanced profile help them slice through all sorts of dishes, especially those that are high in fat, like crabmeat au gratin or cream-sauced fish or pasta. They also measure up beautifully to ethnic or spicy foods. Sushi, Southeast Asian cuisine and jambalaya are all unexpected soul mates to Champagnes and sparkling wines when given the chance.
The problem is perception. Champagne is regarded as a celebration wine that usually sports a hefty price tag. But sparkling wines, which are made in the fashion of Champagne outside of the Champagne region of France, are often affordable and good. Here are three.