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Foods that do not pair with Sparkling white wine?

JimGrinsfelder Apr 5, 2013 07:10 AM

I keep seeing Champagne and Beaujolais offered as pairings with every conceivable food.

It made me wonder...what are the anti-pairings for Champagne? What about anti-pairings for Beaujolais?

  1. b
    bclevy Apr 8, 2013 12:58 PM

    In my book, Champagne and Beaujolais do not
    match at all with hearty countrystyle dishes
    like cassoulet, osso bucco, etc. For cassoulet
    my preferred pairings are malbec/cahors,
    madiran or even gigondas/vacqueyras. For
    osso bucco I would reach for a brunello.

    1. t
      TombstoneShadow Apr 8, 2013 12:14 AM

      There are a number of "sparkling white wines", but specifically sparkling white champagne, if blanc de blancs is very predominantly from chardonnay grapes.

      Foods that pair exceptionally well with blanc-de-blancs champagne tend to also pair well with chardonnay wine... the anti-pairings are also similar. Anything you wouldn't pair with chardonnay, don't pair with blanc de blancs.

      1. k
        kagemusha49 Apr 7, 2013 09:22 AM

        Beef jerky - no
        Most curries - no
        Tandoori - yes
        Stilton cheese - no

        4 Replies
        1. re: kagemusha49
          Robert Lauriston Apr 7, 2013 11:55 AM

          Does any dry wine pair well with blue cheese?

          1. re: Robert Lauriston
            kagemusha49 Apr 7, 2013 02:38 PM

            Maybe a dry sherry

            1. re: Robert Lauriston
              wally Apr 7, 2013 04:33 PM

              I have had roquefort with champagne.

              1. re: wally
                kagemusha49 Apr 7, 2013 11:26 PM

                I think that would work - roquefort (strictly speaking a green cheese) is miles different from stilton.

          2. Fowler Apr 6, 2013 07:48 PM

            I have found that Beaujolais does not pair well with sweet desserts. I would probably also not pair it with spicy hot Thai dishes.

            3 Replies
            1. re: Fowler
              Robert Lauriston Apr 7, 2013 11:54 AM

              Does any dry wine pair well with sweet desserts?

              1. re: Robert Lauriston
                Fowler Apr 7, 2013 08:29 PM

                >>>Does any dry wine pair well with sweet desserts?<<<

                Perhaps start your own thread with that query, Robert Lauriston.

                1. re: Fowler
                  Robert Lauriston Apr 8, 2013 08:59 AM

                  My point is that dry wines in general don't pair well with sweets, so that's not really anything specific to Beaujolais.

            2. Robert Lauriston Apr 5, 2013 03:16 PM

              Just last night I was just saying to the server who was opening our bottle of Foillard Côte du Py Morgon that it goes with everything. (At least for 2011s, I prefer the P-U-R from the same vineyard.)

              I guess some very acidic dishes that might work with a tart Vouvray, Savennières, Grüner Veltliner, or the like would not be good with Champagne or Beaujolais.

              1. f
                foodieX2 Apr 5, 2013 11:52 AM

                I would not like most hot winter-type soups with sparkling wine/champagne. ie: Kale, Navy Bean, cream of tomato, chicken and dumpling, chili. Maybe with some cold soups like cucumber or melon.

                I rarely drink most beaujolais' with meals, is that odd? I like with lighter appetizers and enjoy most in the spring/summer.

                1. j
                  jock Apr 5, 2013 10:11 AM

                  Beaujolais does not get anywhere near the love it deserves. There is so much crap out there that causes it to be dismissed by many.

                  The cru Beaujolais, especially, can be remarkable and with amazing variety. If you can find one, try a Morgon from Jean Foillard, It will blow your mind.

                  It may take some searching but I think you can find a Beaujolais that will pair with almost anything.

                  1. penthouse pup Apr 5, 2013 08:51 AM

                    For me, Beaujolais does not pair well with Italian-American tomato sauces.

                    4 Replies
                    1. re: penthouse pup
                      jock Apr 5, 2013 09:56 AM

                      au contrare. i think that depends more on the bojo. there is a lot of simple bojo but there is also some incredible stuff. not too much tho. just sayin'.

                      1. re: jock
                        penthouse pup Apr 5, 2013 11:02 AM

                        The OP's question concerned which foods DO NOT pair with Beaujolais (cru or not)--and IMO, conventional tomato-based sauces do not work well. My response has nothing to do with love/hate -- I just bought a bottle of Roillette Fleurie 2011 yesterday. I am a card-carrying aficionado of Beaujolais.

                        1. re: penthouse pup
                          SteveTimko Apr 5, 2013 11:43 AM

                          I agree. I don't like gamay or pinot nor with acidic red sauces. I have friends who always bring Burgundy to an Italian restaurant and I don't think it works at all with the red sauces. It's fine with fish and steaks. I've never said anything.
                          To the OP, I don't think sparkling wine would go well with barbecue or hearty stews.

                          1. re: SteveTimko
                            JeremyEG Apr 6, 2013 03:13 PM

                            I actually had BBQ recently with a French75 and it worked well. Of course there are bitters and citrus and all that but I sort of enjoy the bubbles too.

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