HOME > Chowhound > Wine >

Food Pairing for Drappier Rose - Brut Champagne

t
tomself May 25, 2007 09:05 AM

I have a couple bottles of this and would like to get some food pairing recommendations.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. z
    zin1953 RE: tomself May 25, 2007 09:18 AM

    Do you want to serve it with appetizers, or with your entree?

    It's a fairly full-bodied rose, as that is the house style, and would stand up to entrees like cold poached salmon, a picnic lunch of fried chicken, etc., etc., but it can also work well with an array of flavorful appetizers before the meal, ranging from stuffed mushrooms, goat cheeses, and the like.

    1. w
      whiner RE: tomself May 25, 2007 11:13 AM

      I honestly believe that when talking about a Champagne, particularly a fuller-bodied Champagne, the question is, "what WON'T be a good food pairing". Anything from a Grouper with morel to grilled lamb riblets will work well.

      I mean, a dish that I absolutely love is rasted medallions of monkfish wrapped in apple-smoked bacon. That would work amazingly well. I'd steer clear of light white meat fish and seafood in simple butter sauces. And also, I'd steer clear of roasted, hearty red meats like prime rib. But just about anything in between...

      Also... I find rose Champagne often wrks amazingly well with not-hot Asian spices, such as tamarind or lemongrass.

      1 Reply
      1. re: whiner
        OCKevin RE: whiner May 25, 2007 11:28 AM

        I agree wholeheartedly with Whiner and Zin. You have a perfect warm-weather accompaniment to a wide range of dishes from appetizers like salmon gravlax, nice sharp cheeses like goat cheese or a tomato tart tatin - to main courses with some flavor to them like duck or pork.

      2. Bill Hunt RE: tomself May 25, 2007 07:56 PM

        A well-crafted Brut Rosé is one of the more versatile wines you can have. It will accompany food with heat, food with sweet, food with body. You could serve it anyplace in a meal, and, until you get to grilled beef/game, might not find a weak point. Even then, it might well hold up fine.

        I am particularly fond of it with New Orleans and Cajun cuisine (two different, but oft confused cuisines) dishes. It handles the body and the heat well, and even the creme & butter sauces do not pose a problem with it.

        Hunt

        1. maria lorraine RE: tomself May 25, 2007 10:31 PM

          Rose Champagnes can take on foods with a little more heft and depth in flavor than regular champagne.
          I adore the stuff.
          From my extended field research, my favorites:
          Yes, Beef...incredibly rare and meltingly tender, with horseradish cream sauce
          Chiles en nogades with a walnut sauce and sprinkled with pomegranate seeds, not too spicy
          Steak tartare, with egg, lemon zest and toast points
          Silky beef carpaccio with capers, truffle shavings, drizzle of olive oil
          Fried chicken
          French fries, preferably fried in duck fat, with a homemade tomato-plum ketchup
          Yes, duck works too.
          Smoked salmon
          Salami is dynamite, truly -- the well-made stuff; salumi, cold cuts
          Bacon. Yep.
          Mushrooms and truffles
          Maguro (ahi) hand roll but not all sushi
          A *tiny* touch of heat: wasabi, horseradish, powdered mustard, etc.

          1 Reply
          1. re: maria lorraine
            t
            tomself RE: maria lorraine May 26, 2007 08:45 AM

            You guys are killing me. I feel like Pavlov's dog here. Your suggestions are fantastic and truly ones I would not have considered. Thanks for sharing. I plan on home smoking some salmon this weekend. I'll let you know.

          Show Hidden Posts