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What "goes with" Champagne?

I'm celebrating the purchase of my very first apartment tonight, and am serving Champagne for the occasion. I'd like to serve some canapes to go with it - but as I hardly ever drink Champagne (I adore it, my wallet doesn't), I don't really know what "goes" with it.

Does anyone have suggestions for canapes that I could serve?


Ps. I can't afford blinis with caviar.

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  1. You could always substitute the caviar with salmon eggs.
    Get them at your local Japanese market.

    1 Reply
    1. re: monku

      Hmm - interesting thought! I live in a fairly small town in Norway - so not so many Japanese markets around, but they might sell salmon eggs at a regular grocery store... We do have lots of salmon!

      Thanks for the tip!

      Any other ideas?

    2. Inexpensive and a good match for the champagne - deviled eggs. Fill with your choice of ingredients (capers, roe, lox, onions, parsley, cilantro, etc - on the salty side). Another good match for the wine is berries (strawberries, loganberries, blackberries, etc) although these may be expensive given the season.

      Congratulations on your new home! Cheers!

      1. Champagne pairs nicely with fried or fatty/salty things. Potato chips, savory pastries, etc. Stay away from fruit or anything sweet: you risk leaving the champagne tasting sour and unpleasant by comparison. And as for caviar, don't you have any inexpensive caviar-like fish eggs up there? I would think with the North Sea right there, there would be a significant affordable selection, like in Germany.

        8 Replies
        1. re: tmso

          humboldt fog, fig preserves, water crackers.... also like the lox-and-onion-chopped egg idea

          1. re: aklein

            Was this supposed to be a reply to me? If so, I'm going to repeat myself here: beware of fruit, and STAY AWAY from fruit preserves. It would be sad to splurge on a champagne only to have it be sour and unsatisfying. You can get away with it sometimes, but salty/fatty is always safe.

            1. re: tmso

              oops, not directed just for you... now that you say it, i am now on the fence re: fruit

              1. re: aklein

                Depends on what side of the fruit fence you're on! I think dark berries go well (but I'll try it again next bottle) but I would not offer other more sweet or acid fruit (oranges - shudder!).

            2. re: aklein

              I would think that Humbolt Fog would be VERY expensived in Norway.

            3. re: tmso

              Funny you mention staying away from fruit, as I was channel-surfing last night and saw the scene from "Pretty Woman" where Richard Gere talks about eating strawberries with champagne...

              1. re: tmso

                Whether champagne and fruit go well together depends entirely on what kind of champagne and what kind of fruit. Some fruit and champagne combinations are terrific! Others, not so much. It's rather like making a cream sauce; if you don't know what you're doing, you risk disaster. But it is not inevitable.

                1. re: Caroline1

                  Oh you're absolutely correct, of course. But given the context of the question, I was wanting to err on the safe side of things. Not the least because the question was about "champagne" rather than any specific bottle.

              2. Everything goes with champagne! Smoked salmon on buttered black bread...

                1. All things you can buy in most supermarkets:
                  cheese straws
                  potato chips
                  salted nuts
                  nicoise olives
                  goose, duck, pork or chicken liver pate on toast points or crackers with cornichons

                  1. Just about anything, fruit cheese, anything snacky doesn't have to be luxurious.

                    1 Reply
                    1. re: cstr

                      Everything sounds fantastic - thanks so much for the ideas!

                      I think I've settled on fairly easy, but tasty items:

                      Baked brie in pastry
                      Rosemary and olive oil roasted walnuts
                      Salty crackers and a good pate
                      Makeshift ice cream (as a mini-dessert) - blend frozen strawberries, sugar, lemon and cream to make a "high end soft serve".

                      I'm excited!

                    2. I'm going to second the potato chips. But there was a winemaker at one of the major California sparkling-wine producers who said his favorite matchup was popcorn. And please wave in the direction of Stavanger, where we have family!

                      2 Replies
                      1. re: lemons

                        Update: Ended up making just the baked brie (wrapped in puff pastry with walnuts and honey) and salt and vinegar potato chips! Worked like a charm - really enjoyed the salt with champagne.

                        As a side note, I do like the idea of strawberries and champagne - as cheesy as it may be, it does evoke romantic thoughts - don't know if it's Hollywood that's given me the impression that strawberries and champagne is romantic, but there's definitely an association there.

                        lemons - I'll wave in Stavanger - that's where I live too! :) .

                          1. I LOVE champagne with salt and vinegar potato chips!!!

                            1. I read an article once that said that champagne goes with anything that goes with lager. So I served champagne and hot dogs at party and the combination was fabulous! So basically whatever goes with beer would go with champagne.

                              1. Some older champagnes can develop a nutty almond flavour. Toasted almonds might be a good match.

                                1 Reply
                                1. IMHO, everything goes with Champagne. The bubbles are VERY forgiving!

                                  1. To quote an old friend, "hot dogs are common, hot dogs and champagne are outstanding" Bill Babcock ca1971

                                    1. A little late here, but the shrimp balls on page 44 of the Gourmet cookbook are probably the best appetizer I've ever had in my life. Every single time I make them, they disappear in an instant. They're like an inside-out shrimp toast, with five times as much crispy bread surface. I cannot recommend them enough, especially with sparkling wine.

                                      You might have to scroll a bit here, but it's on Google Books. Again, page 44:


                                      1 Reply
                                      1. Congrats on the new apartment, hangrygirl - and I'm glad to hear that your housewarming was a hit!

                                        Meanwhile, I wanted to write aquick note on the idea that champagne is a special occasion drink and hard on the wallet. This may be true-ish of card-carrying Champagne (with a capital-C and the papers to prove it), but there are great sparkling wine options - prosecco from Italy, Spanish cavas, miscellaneous sparklers from Oz and the US - that are actually quite inexpensive and fabulous everyday sippers. Bubbles are a staple in our house!

                                        1 Reply
                                        1. re: Rabbit

                                          True true, rabbit! Funny story on that note - i was in Venice about a year ago, and we at down at a sidewalk cafe. Venice must be one of the most overprices cities in the world, and as it was 10 am, we were going to have orange juice or a soft drink.

                                          In the menu, orange juice was 8 EUR a glass, Diet Coke was 8 EUR a can - but prosecco was 20 EUR for a bottle.

                                          Needless to say, we "had" to go for the prosecco - and that was a good decision!