Champagne is far too good to save for the toast. Its high acidity and fine bubbles make it one of the most food-friendly wines in the world, cutting through richness and refreshing the palate between bites. Here’s how to match it well.
The classics: seafood and shellfish
Oysters and Champagne are a pairing for a reason. The wine’s crisp acidity and salinity echo the sea, making it a natural with oysters, prawns, crab and other shellfish. A bright, lean Blanc de Blancs (pure Chardonnay) is especially lovely here.
The fun one: salty, fried and crispy
This is Champagne’s secret weapon. The bubbles and acidity cut straight through salt and fat, which is why it works so well with fried chicken, tempura, crisps and even a plate of good chips. Don’t save it for fancy food – it loves the casual stuff too.
Cheese and charcuterie
Soft, creamy cheeses like Brie and Camembert are a dream with a glass of Brut, and a richer Blanc de Noirs or rosé can stand up to charcuterie and cured meats.
Dessert – with one rule
The golden rule for dessert: the wine should be at least as sweet as the plate. A bone-dry Brut will taste sour next to a sugary pudding, so reach for a Demi-Sec with fruit tarts, light cakes and pastries instead.
Hungry yet? Find the perfect glass to go with your next meal. Explore our map to find places near you that pour genuine Champagne by the glass or bottle, and join a community of fellow enthusiasts chasing the same sparkle around the world.