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Wine drinkers usually think that champagne can only be opened to commemorate a special occasion, such as closing a successful business deal, celebrating a birthday or wedding, or even when an athlete or team wins a championship. But why wait for an occasion to break out those special champagne bottles? Champagne isn’t just meant to be consumed alone as an aperitif to celebrate or make a toast, but actually goes well paired with a wide variety of food.
Whether it’s a romantic dinner, a brunch with friends, or even in between meals, champagne can complement different kinds of cuisine. Some of the most common food pairings are oysters, caviar, and quail’s eggs, but each expression of champagne can also bring the best out of different dishes. Here are five champagnes to try for your next brunch, and the types of food that they should be paired with:
With a balance of Pinot Noir, Chardonnay, and Pinot Meunier grape varieties, the Moët & Chandon Brut Impérial is known for its bright fruitiness and elegant maturity. An aperitif wine with a touch of alcohol and a light brush of fruit, the Brut Imperial is an ambidextrous drink that can be paired with a wide variety of foods. With flavors of moderate acidity and richness, low sugar, minimal bitterness, and a hint of salt, the foods that would go best with the Moët & Chandon Imperial Brut are fish dishes, plates of seafood, and mixed salads.
Photo from @moetusa
With an aroma bursting with fresh red summer berries, floral nuances, and a light peppery touch, the Moët & Chandon Imperial Rose has a complex taste resulting from the addition of Pinot Noir. It is fleshy and juicy on the palate at first, which is followed by a hint of herbs. Moët & Chandon Imperial Rose should ideally be paired with shellfish such as lobster, crab, or fish. Aside from seafood, the Imperial Rose also complements red meat and poultry, making it a flexible drink suited for brunch.
Photo from @pol_roger
Just like the Moet Imperial Brut, the Pol Roger Brut Reserve also contains a blend of the three Champenois grape varieties of Pinot Noir, Chardonnay, and Pinot Meunier.
It has a mix of creamy, floral, and peachy aromas with a hint of fruit expression. As for its taste, it is bursting with fresh and lively flavors mixed with dried fruit characters. The Pol Roger Brut Reserve has a style that combines complexity, balance, and distinction, and some of the foods that go best with it are sushi and poultry.
Photo from @champagne_billecart_salmon
Another champagne that can either serve as an aperitif wine or be consumed throughout meals is Billecart Salmon Brut Reserve. With aromas of red fruit and fresh pear, a citrus spine, and a light and elegant finish, this champagne pairs nicely with oysters, smoked salmon, and grilled calamari. Aside from seafood, this well-structured champagne is also an ideal dessert accompaniment.
Photo from @veuveclicquot
The Veuve Clicquot has a rich history that continues today in the Veuve Clicquot Rosé, a fruity and full-bodied expression of that style. With a luminous pink color, the aromas of fresh red fruit, and a finish with biscuity notes of dried fruits and Viennese pastries, this wine has a harmonious taste on the palate that makes this an enjoyable drink. The Veuve Clicquot Rosé should ideally be paired with tuna, red fruits, beef carpaccio, blinis, and even duck, proving that this traditional champagne complements a wide variety of food.
Whether you plan on having brunch with a loved one or with a group of friends, having a glass of champagne enhances your meal and improves your dining experience. After all, champagne shouldn’t only be considered for occasions and celebrations, but even for everyday meals!