How to pair (with food)

By sweetness levels

First a summary, further below a detailed explanation:

 Sweetness Level Example Pairings
Brut Nature Oysters, salted nuts, goat cheese
Extra Brut Scallops, smoked salmon, Brie
Brut Fried chicken, sushi, triple-cream cheese
Extra Dry Lobster, dim sum, fresh fruit
Sec Duck with orange glaze, spicy dishes, Gruyère
Demi-Sec Fruit tarts, foie gras, poached pears
Doux Crème brûlée, chocolate desserts, blue cheese

 

1. Brut Nature (Brut Zéro)

  • Sweetness Level: 0-3 grams of sugar per liter (bone dry, no added sugar).
  • Flavor Profile: Crisp, lean, and highly acidic with pronounced minerality and purity of flavor.
  • Food Pairings:
    • Raw Seafood: Oysters, sashimi, ceviche, or clams on the half shell.
    • Salty Snacks: Potato chips, salted almonds, or popcorn.
    • Vegetarian: Steamed asparagus, green salads with citrus vinaigrettes.
    • Cheese: Fresh cheeses like chèvre (goat cheese) or mozzarella.


2. Extra Brut

  • Sweetness Level: 0-6 grams of sugar per liter (very dry).
  • Flavor Profile: Crisp, clean, with slightly more rounded acidity than Brut Nature.
  • Food Pairings:
    • Seafood: Grilled shrimp, poached lobster, or scallops.
    • Savory Appetizers: Prosciutto-wrapped melon, smoked salmon, or tartare.
    • Cheese: Soft-ripened cheeses like Brie or Camembert.
    • Vegetarian: Artichokes, fennel, or citrus-forward dishes.


3. Brut

  • Sweetness Level: Up to 12 grams of sugar per liter (dry with subtle sweetness).
  • Flavor Profile: The most common Champagne style, balanced with refreshing acidity and a hint of sweetness.
  • Food Pairings:
    • Fried Foods: Fried chicken, tempura, or fish and chips (the bubbles cut through the richness).
    • Seafood: Sushi, crab, or white fish with butter sauce.
    • Meat: Roast chicken, pork tenderloin, or charcuterie.
    • Cheese: Triple-cream cheeses like Chaource or Délice de Bourgogne.


4. Extra Dry (Extra Sec)

  • Sweetness Level: 12-17 grams of sugar per liter (slightly sweeter than Brut).
  • Flavor Profile: Still dry but with a more noticeable hint of sweetness.
  • Food Pairings:
    • Asian Cuisine: Lightly spiced Thai or Chinese dishes, such as dim sum or Pad Thai.
    • Shellfish: Lobster with a rich sauce or scallops with butter.
    • Fruits: Fresh fruits like peaches, pears, or apples.


5. Sec

  • Sweetness Level: 17-32 grams of sugar per liter (noticeably sweet but not dessert-like).
  • Flavor Profile: Medium sweetness with balanced acidity.
  • Food Pairings:
    • Spicy Foods: Mildly spicy dishes like curries or Korean BBQ.
    • Rich Dishes: Duck with an orange glaze or pork with apple chutney.
    • Cheese: Semi-hard cheeses like Gruyère or Emmental.
    • Desserts: Not-too-sweet desserts like panna cotta or tarts.


6. Demi-Sec

  • Sweetness Level: 32-50 grams of sugar per liter (sweet).
  • Flavor Profile: Sweet but not cloying, with acidity to balance the sugar.
  • Food Pairings:
    • Desserts: Fruit tarts, macarons, or cheesecake.
    • Fruits: Poached pears, fresh berries, or tropical fruits like mango.
    • Savory: Foie gras or pâté (the sweetness complements the richness).
    • Asian Cuisine: Sweet and sour chicken or spicy Szechuan dishes.


7. Doux

  • Sweetness Level: More than 50 grams of sugar per liter (very sweet).
  • Flavor Profile: Lush, syrupy sweetness with a rich, indulgent character.
  • Food Pairings:
    • Desserts: Rich desserts like crème brûlée, chocolate fondant, or tiramisu.
    • Fruits: Candied fruits, figs, or dried apricots.
    • Cheese: Blue cheeses like Stilton or Roquefort (sweetness balances the saltiness).

 
By champagne type

1. Blanc de Blancs Champagne (Light and Elegant)

  • Characteristics: Made entirely from Chardonnay, offering a lighter, more citrusy profile with high minerality.
  • Best Pairings:
    • Shellfish: Oysters, scallops, and crab.
    • White Fish: Grilled or poached fish with light citrus sauces.
    • Vegetarian Dishes: Salads, asparagus, or light pasta with cream sauce.
    • Cheese: Goat cheese or Parmesan.


2. Blanc de Noirs Champagne (Full-Bodied and Rich)

  • Characteristics: Made from black grapes (Pinot Noir and Pinot Meunier), offering a richer, fruitier profile with red berry and earthy notes.
  • Best Pairings:
    • Poultry: Roasted chicken or duck.
    • Game Meats: Venison or rabbit dishes.
    • Mushroom Dishes: Risotto with mushrooms or truffle-based dishes.
    • Hard Cheeses: Aged Gouda, Comté, or Parmesan.


    3. Rosé Champagne (Fruity and Vibrant)

    • Characteristics: Often fruity with flavors of red berries, and sometimes more structured.
    • Best Pairings:
      • Grilled Meats: Lamb chops, roasted pork, or grilled salmon.
      • Fruity Dishes: Berry-based salads or sauces.
      • Asian Cuisine: Duck with hoisin sauce, spicy Thai dishes, or sushi.
      • Desserts: Light berry tarts or macarons.


    Classic Pairing Ideas

    • Caviar and Champagne: A luxurious pairing, with the salty brininess of caviar enhanced by Champagne’s acidity and bubbles.
    • Foie Gras and Demi-Sec Champagne: The richness of foie gras pairs beautifully with a touch of sweetness in Demi-Sec.
    • Fried Chicken and Brut Champagne: The acidity and bubbles cut through the crispy, fatty goodness.


    Seasonal Pairings

    • Spring: Fresh salads, asparagus, and seafood with Blanc de Blancs.
    • Summer: Light dishes like sushi, ceviche, or fruit salads with Rosé or Brut.
    • Autumn: Mushroom risotto, roasted poultry, or game meats with Blanc de Noirs.
    • Winter: Truffle-based dishes, rich desserts, or creamy cheeses with Vintage or Prestige Cuvées.