Wine on the Radio - June 15, 2006        Listen      

Champagne and Food

Here at the wine experience we like to break out of the ordinary and we often do it when making wine a fun part of enjoying food and friends.  Well, Champagne sure fits the description of a fun wine and it definitely isn’t ordinary.

Usually it’s used at all those times we want to sparkle up an occasion or celebrate something special.  But it’s also a wonderful wine to serve with food – and not just appetizers or oysters on the half shell – even though that’s an awesome match – but by using champagne as a main course wine. 

Champagne really pairs up well with smoky and rich foods.  One of our favorites is champagne and broiled lobster.  You see it’s that zap of acidity and the effervescence of the bubbles that’ll make your taste buds dance as you crack into a claw! 

But more everyday foods fit too, like a boneless chicken breast with capers, a simply baked sea bass, or some sizzling shrimp. 

So don’t wait for special times to sip champagne.  You can turn a simple meal into a sparkling occasion any day.