Observed on the fourth Friday of October every year, World Champagne Day is a day dedicated to the celebration of the bubbly, alcoholic drink. Champagne might have been born in the Champagne region of France, but now, the drink is extremely popular all over the world. A part of every key celebration and momentous occasions in life, champagne is a bubbly, slightly sour and absolutely delicious drink that people around the world enjoy.
And yet, champagne just on its own is never traditionally consumed on these celebratory occasions. In fact, since champagne is itself such a sophisticated and festive drink, the foods that are paired with it are also selected based on the fact that they enhance the flavour of the drink rather than submerge it under harsh flavours. So, pairing the right foods with champagne is very important indeed.
This World Champagne Day, here are all the food pairings you can try out with the bubbly to make your festive experience even more sublime and delicious.
Video Credit: YouTube/Babish Culinary Universe
Oysters: Valued for their delicate, briny and savoury flavours, fresh oysters are known for their silky texture. It is believed that the acidity in champagne balances the saltiness of fresh oysters and negates the need for any lemon juice or vinegar or citrus additions for the latter. Try fresh oysters with champagne to create a symphony of flavours.
Caviar: Made with the roe or eggs of sturgeon and other fish by curing with salt, caviar is also a very expensive food that is known for its salty, creamy and nutty flavours. When paired with the acidity of champagne, the taste and flavours of caviar create a whole new burst of flavours that nobody should miss. You can also pair champagne with caviar toasts or biscuits for a more filling bite.
Sushi: The classic Japanese raw fish and vinegared rice preparation called sushi gels really well with the sublime and bubbly flavours of champagne. As the acidity of champagne cuts through the rich, creamy and slightly subdued taste of sushi, it simply creates a type of contrast in a meal that you have to try out at least once.
Cheese: The classic food always paired with champagne at celebrations is undoubtedly cheese. Soft, creamy and buttery cheese varieties like Brie and Camembert pair the best with the acidity and fruitiness of champagne. You can also try Parmesan and other hard cheeses to balance the acidity of champagne.
Fried Food: Believe it or not, champagne actually pairs really well with fried foods! Whether you pick simple French fries or fried prawns or even fried chicken wings, the acidity and freshness of champagne manages to cut through it to create a combination that can beat beer and burgers any day. Try onion rings, fried calamari or even Indian pakodas with champagne and see.
Animal Proteins: Did you know that champagne enhances the flavours of animal proteins, whether it is chicken, duck and turkey or prawns, lobsters, squid and scallops. Simply grill these proteins and serve them with rich, creamy sauces and they will go really well with the acidity and freshness of champagne.
Fruits: You might have seen that champagne is always traditionally served with fresh, ripe fruits like strawberries, peaches, figs, grapes and apricots. This is because the acidity of the champagne enhances the sweetness of fresh fruits, creating a harmonious blend of flavours that nobody enjoying the bubbly should ever miss. Fresh salads have the same effect when paired with champagne.
Light Pastries: Desserts and pastries like fruit tarts, lemon cakes and fruit cupcakes that aren’t overtly sweet and have fruity notes pair really well with champagne. This is because these mildly sweet desserts enhance the flavours of champagne. The bite-sized French desserts known as petit fours are also known for this very same ability to pair excellently well with champagne.