Food pairing with Champagne...no seafood or fish
- ChicagoKat Jan 8, 2007 08:32 PM
Looking to put together a multi-course dinner to pair with various champagnes/sparkling wines. A couple of guests are allergic to seafood and fish, so I need recipes other than these traditional items. Any suggestions? I've heard mushrooms, cheese, eggs pair nicely. Also, specific recommendations as to what might pair well with Schramsberg Blanc de Blanc or Laurent Perrier NV Brut? Thanks!!
They say that champagne goes with everything. I agree with them whomever they are. Focus on the main menu and get several good sparklers to go with them. You won't go wrong with the ones you've selected. Blanc de blancs for lighter dishes and salads, blanc de noir or a good brut rose for more assertive dishes like and herbed rack of lamb. Start off with an kir royale using a Franch or Alsatian cremant and a good French creme de cassis. And of course champagne goes well with all things chocolate. I like champagne with all kinds of souffles.
Champagne is a great no brainer as far as pairing food. Lucky for you!! It is great with tapas, starter food, fantastic with heavy meals, spicy thai or indian food. A simple guide could be get on the internet and match the grapes if you really want to do serious pairing.
Brut- blend of grapes
Blanc de Blanc- mostly chardonnay usually, but could be a blend of white grapes
Blanc de Noir, pinot noir grapes.
Laurent:Chardonnay 45%, Pinot Noir 40%, Pinot Meunier 15%. (Chardonnay proportion is double the average in Champagne.)
with multi course make sure you end your meal with a sweeter style,such as extra dry, demi sec or an italian moscato di asti (my favorite).
Don't be shy of Rose' champagnes or italian prosecco or spanish cavas.
As far as food goes- you have lots of choices.
One party favor that is simple and easy, at Wal Mart or Sams club they have some mushroom tarts, bake them and then buy some fruit relish or chow chow to top it. so easy and everyone likes them.
do a bread with different spreads.
chicken, pork, lamb or beef.
i'd say you could do a lovely cheese souffle if you're feeling ambitious. or a nice light cream soup.
Chaource cheese is from the Champagne region and would be a natural choice as a cheese course. Also a chicken terrine/pate/mousse would work well also. Lastly I might try a pasta course with a cream sauce made with either mushrooms (and truffles?) or veal with tarragon. I really like the textural contrast that all these choices create when served with Champagne.
Champagne goes well with pastas in cream based sauces as long as they are not too heavy. It also goes well with pesto.
If you are going to pair it with cheeses, use mild cheeses like brie, gouda, etc. not overly sharp or pungent cheeses.
Another thing to pair it with is ham or spicy sausages.
We had a vintage 1998 Pierre Peters Blanc de Blanc on New Year's Eve. We went to Fox and Obel and they told us to try a cheese from the Champagne region in France called Langres.
It was fantastic with the Champagne.
It is similiar to a brie but with more body.
One of my favorites: roasted asparagus with goat cheese and crumbled bacon
We do a "sparkler" party every year, in which each guest brings a bottle of their favorite sparkling wine, and we make a bunch of small dishes that go with champagne. Just had the party last month, and some of the winners were:
Cheeses - Chaource was mentioned, and it's an excellent choice, as is the Langres. Also consider triple and double cremes like Pierre Robert, Delice d'Bourgogne, Fromager d'Affinois, etc. My favorite match is a triple creme from Italy named La Tur. Parmigiano Reggiano is also a surprisingly good match. Serve on lightly toasted thinly sliced baquettes for a nice crunch and a toasty flavor that works great with champagne.
Stuffed dates - One of the favs of the party, and very easy to make. Pit the dates, stuff with matchstick size pieces of Parmigiano Reggiano (use the good stuff), wrap in bacon, and bake at 350 until the bacon is crisp.
Tarts - We used frozen puff pastry spread on a cookie sheet to save time and make a larger tart. Bake until just starting to brown. Spread with soft goat cheese (used Purple Haze, nice infusion of fennel pollen and lavender in the cheese), then a tart filling made with eggs, cream, and your favorite savory herbs, and top with whatever you have on hand. One we topped with sauteed mushrooms, another with heirloom tomatoes drizzled with aceto balsamico. Put back in the oven until the cheese is melted, filling is set, and the crust is golden. Easy and a great match.
Lamb - just marinated some chops in EVOO, lemon juice and rosemary, then grilled them up.
Grapes w/blue cheese - Freeze some red grapes. Make a mixture of blue cheese (a creamy one like Blue d'Auvergne or Gorgonzola Dolce), butter (just enough to make the cheese very creamy and easy to work with), and your favorite herbs minced fine (we used fresh thyme). When the grapes are frozen, wrap the mixture around the grapes, then chill to firm up before you serve. Kinda messy, but a big hit.
Endive - Made a similar mixture to the above, using Roquefort and a little less butter, add finely chopped nuts, spread on the endive leaves and serve. Nice variety of textures and flavors and easy to make and eat.
Our party was "buffet" style, so we made about a dozen different little plates.
I had a wonderful pairing at a restaurant of chalky medium-age goat cheese with 1996 Veuve Clicquot.