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Dec 30, 2010 04:44 AM

Food pairing with 1998 Champagne - Nicolas Feuillatte Palmes d'Or Grand Cuvee

Hi all, the husband and I are planning our date night for NYE and will be drinking the 1998 Nicolas Feuillatte Palmes d'Or Grand Cuvee. This is actually our first time having vintage Champagne, so we need some food pairing advice. Stephen Tanzer says this one "needs rich food" so I was thinking some sort of fish (halibut) with a beurre blanc? Any other suggestions for the main course, or ideas for sides?


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  1. What you are thinking about preparing sounds just fine. You could also try poaching the halibut in a rich court bouillon. With that preparation, I've plated it on a carrot-ginger puree and served it with Champagne. Nice match. You wouldn't go wrong with a fish that has a slightly higher fat content, either.

    1. Anna,

      Here are a few fun ideas for pairings from a great French sommelier, Fabrice Sommier:
      The classic: Wild sea bass in a Thai sauce
      The unexpected: Lemon and lime Sorbet and “Malossol” caviar
      The European: Young rabbit English-style.
      The Asian: Prawns in coconut milk
      The American: Sauteed Maine lobster with lime

      Have fun!

      1. That's a luscious Champagne! I'd probably make Shrimp DeJonghe. ;)