Skip to main content

Champagne Uncorked: Simple Pairing Suggestions by Chef Christina Martin

A timely article written by guest contributor; Chef Christina Martin who following her stints at Blackfish, Village Belle and Vedge, Christina is excited to launch her new endeavor, Marché as owner and executive chef.

It has been said, “In victory one deserves Champagne and in defeat one really needs Champagne, supposedly attributable to Napoleon who knew both sides of that coin quite well.

Many folks ask me what pairs with Champagne? But honestly what doesn't pair with champagne is the question. So many things goes or pairs so well with it, that it was hard for me to decide. But here is what I like. I have recently discovered in learning about French culture and French cuisine that not only is their food amazing but their wines are fantastic and some of my favorites. When it come to simple solutions to pairing; Champagne is at the top of the list. I also learned that while much French cusine can be found in the rich and creamy category, it is also light, in a strange and wholly anticipated kind of way.

You don’t have to eat large portions like many Americans do to feel satisfied. A warm baguette, a piece of brie and flute filled with your favorite Champagne makes the ultimate perfect snack. It doesn’t get much better unless you’re at a cafe in France. [Lol]

I find many seafood entrées pairs oh-so nicely with Champagne, take scallop’s for example, sautéed in olive oil and butter and then you can place the scallops on top of some orzo with a Beurre Blanc sauce. Looking for the right wine to go with the sometimes difficult pairing of roasted asparagus, Champagne pairs ever so nicely and as a bonus it’s super easy to prepare, just olive oil, salt and pepper then roast in oven for 10-15 minutes or on the barbeque, done.

How about roasted artichokes - same with olive oil, salt and pepper, bada-bing bada-boom, just like that you’re ready to rock with appetizers, which pair really well with Champagne. Fresh Fruit is another option that goes nicely with champagne and would add a nice bit of contrast to the roasted veggies. Or for a twist on simplicity you can pair with raw items such as; Radishes - with just a tiny bit of unsalted butter, a pinch of salt and you're off to the races.

And if brunch is your thing; it's my latest craze to pair Chapagne with eggs Benedict or even Eggs Florentine, a marvelous mouth watering Sunday afternoon kind of thing, a pairing reminding me of a song Etta James sings so beautifully, I want a “Sunday kind of love”.

French cooking might seem complicated but it really is not. They use local, fresh, seasonal ingredients in the simplest form to create some amazing dishes. And when you pair with an excellent vintage or even non-vintage Champagne you have created a meal which can be elegant as any four-star restaurant experience. “There is no love more sincere than the love of food” -George Bernard Shaw

Cheers and Bon Appetit!

Comments

Popular posts from this blog

Champagne Uncorked: A Visit to Champagne Louis Roederer

“I'll drink your champagne. I'll drink every drop of it, I don't care if it kills me.”  ― F. Scott Fitzgerald, Gatsby Girls
My first trip to Champagne, was for me, a complete success. I came away from the trip with a brand new appreciation and a deeper desire to get to know it so much better. With each trip to France, I come away with a profound new respect for the country and its people. I've become a Francophile. A place, I barely knew or understood twelve years ago, back before I started this wine journey I'm currently on. I know this will sound cliched, but I like to think of wine as a journey, it's not a destination.

Each stone you overturn on the pathway to discovery develops greater understanding and appreciation not only for the wine but for the great folks behind these labels, who bring great traditions and passion to the table. It's evident in what they say, how they say it and oh-so-evident in the final product, passion is a sure 'seller' a…

Five Last-Minute Thanksgiving Wine Buys

"The three things that make a vineyard great are the climate, the soil, and the exposure. Bien Nacido Vineyard ~ James Ontiveros  

Another wonderful year is nearly ready to put in the can and stored away for posterity. But every year at this time we collectively take the time-out to give a "thanks" for our many blessings.Every year at this time, I give my Top Five Thanksgiving Holiday Wine 'picks' and this year is no exception. I know my post is a bit "danger" close for those wanting to stock up for the holiday, but this short and sweet guide is for the procrastinators who've waited for the last minute to hear about five Oregon Pinot Noir selections to brighten up their holiday menus for Thursdays big feast. 

The Willamette Valley in Oregon is known as a 'mecca' of sorts, where powerful, yet delicate, soulful Pinot Noir, Pinot Gris, and Chardonnay is grown, fermented, aged and bottled. I've recently become a resident of this state, much t…

A Spoonful of Social Media

“You can buy attention [advertising]. You can beg for attention from the media [PR], or you can bug people one at a time to get attention (sales). Or you can earn attention by creating something interesting and valuable and then publishing it online for free.” –David Meerman Scott, Best-Selling Author & Speaker

It was just about four years ago in downtown Paso Robles that Mrs. Cuvee and I were visiting the area, which we try to do as often as possible. We love to hit the wine trail nice and early, but before we head out for the day, we make it a point to have a big breakfast. Since we were staying at the Paso Robles Inn, we thought we'd have breakfast there at least once, the food was tasty, the service was excellent, and the coffee was hot. 

Just one thing was missing that morning; there were no spoons, yes you heard me right, not even a single spoon anywhere to stir cream and sugar into my coffee. We looked at the tables behind us, nothing, we looked into the server station, t…