Recently I attended a 13-course dinner in Chicago where every course was paired with a different champagne or sparkling wine. Even the steak course! I was amazed, so I spoke with the chef and sommelier and discovered some great tips so you can create your own multi-course champagne dinner. Here are some suggestions for a 4-course dinner, but feel free to expand!
Why Champagne and Sparkling Wine Pairs With Food So Well
Many people don’t realize that champagne and other types of sparkling wine are some of the easiest wines to pair with all types of food. This is because the higher acidity in the wine and the tiny scrubbing bubbles help to cleanse the palate after each bite of food. In addition, the various flavors in the wines, such as lemon, apple, pear, toast, and cherry, can be matched in creative ways to the food.
Champagne Styles For the Appetizer and Salad/Soup Courses
A few general guidelines are to pair dry and lighter style champagnes with lighter foods such as appetizers, oysters, caviar, fish, eggs, and chicken dishes. These wines also work well with nuts, other small salty treats, and some vegetable dishes. The high acid, lower dosage (sugar), and bubbles in these wines create a cleansing finish in the mouth and don’t overpower the lighter cuisine. They also work well with lighter multicultural cuisines such as Thai and Vietnamese dishes.
Champagne Styles for the Entree Courses
Bigger, more structured champagnes are needed to stand up to beef, veal, game, darker poultry, creamy pastas and heavier vegetable dishes. Therefore, older champagnes and rosé champagnes, which generally have more structure and toasty, nutty notes, can be a perfect foil for these types of dishes. In addition, spicy cuisines, such as Mexican or Indian, can work very well with these bigger champagnes. However, it is best to experiment first before serving to guests.
Champagne Styles for the Dessert Courses
Finally, for dessert champagnes, such as a demi-sec or doux, it is important to find a dessert that is less sweet than the champagne. That is why cheeses are often used, as well as tarts, fruit, and darker chocolate courses.
