// Resident Wine Expert
however in this case, I wonder if it just pushes the idea of pair- ing food and Champagne into a box, only to be enjoyed in elaborate surroundings, rather than how many of us enjoy a glass of red, white and rosé – relaxed and with food! I also feel that there would be a greater chance of success for the restaurant and enjoyment for the customer if perhaps less un- derstood or less familiar styles were presented, which could then become a point of interest.
The truth is that Champagne will always be seen as a premium drink. Everything about it shrieks luxury, which of course if the very reason so many of us enjoy it when we drink it; even when choosing a night in to watch a good film, most will enjoy a glass of wine, few may think to open bubbles.
I think many restaurants would also agree that when it comes to wine dinners, those featuring Champagne can be the hardest sell, whereas say one for Rhône wines could be sold twice over!
As food for thought and consideration, I have put a few combinations together that may surprise and also encourage you to push boundaries a little.
Asparagus and Avocado Salad - Blanc de Blanc Champagne made from 100% Chardonnay grapes Balanced acidity and creaminess from the Chardonnay keeps the natural acidity in the salad in check and will prevent the asparagus from taking over – no mean feat when you consider asparagus is capable of making almost all wine taste vegetal.
Chicken with a Garlic & Almond Sauce - Krug NV I adore Krug. Composed of around 120 different wines from vintages up to 15 years old, this is no ordinary Non-Vintage Champagne! The fruit from the grapes helps to bring out the succulence of the chicken, while the older wines in the cuvée will echo the nutty, almost oxidised notes of sherry and almond in the dish.
Duck with Raspberries - Dom Perignon Rosé (if you can get it) Vintage 1996 Duck and Pinot Noir are a known match and the cherry, redcurrant, strawberry and violet tones that develop in the glass and on the palate found in Dom Perignon Rosé are the perfect foil for the rich and earthy duck. I was lucky enough to have been served exactly this dish once upon a time and it was sublime…outstanding!
Goat Cheese Ice Cream with Roasted Red Cherries - Moet & Chandon Nectar Imperial Demi-Sec This wine is built around the structure of the Pinot Noir and is fresh, whilst having a subtle sweetness. Wine and ice cream are not often happy bed-mates and yet the ripe exotic fruits, hints of honey, fruity style and smooth finish enable this Champagne to more than stand up to the strong flavours in the ice cream
and the depth of fruit just adds another layer to the roasted red cherries.
Imagine, having all of that exquisiteness in one meal – that has to be a dinner party almost worth selling one’s soul for!
I bid you all a hearty santé…until the next time.
I wish my darling Lycia, Warwick, Lila and Ava the most wonderful of wedding days, filled with love, happiness and fun. I have pretty much bought everything worth buying that promises to make my body presentable for Lycia’s big day! I’m not entirely convinced my plan is going to work and would echo the thoughts of one particular sales assistant who assured me that when I have my make-up on, outfit on and shoes on, (might as well throw the kitchen sink on too…), “It will all look better…….”
There’s not an awful lot a person can say to that!!!
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