It’s that time of year when we gather with friends and family and crack open a bottle of that heavenly bubbly wine in the spirit of celebration. While entertaining, I am often trotting lots of appetizers out of the kitchen to serve to guests. Champagne really is a very versatile option and more than any other wine, it pairs surprisingly well with lots of appetizers and a broad range of foods.
The low alcohol content of champagne won’t overwhelm food. Its acidity cuts through rich, fatty dishes, and also works well with things like tomatoes, vinegars and mildly spiced foods. There is always the brie or camembert cheese with a crispy baguette, as well as strawberries that make a quintessential pairing. Fish and seafoods are also classics. However, here are a few more common appetizers that you can bump up a notch for a special occasion by adding champagne as an accompaniment:
To up your game a little and very simply, add some truffle salt to the popcorn or fries. For special, seasonal, deviled eggs here is a simple recipe for foie gras deviled eggs:
3 tablespoons, Heavy cream
1 tablespoon, Whole grain mustard
2 tablespoons, Mayonnaise
4 tablespoons, Foie gras
Put eggs in a pot of cold water, bring to a boil and cook for 12 minutes. Pour out water, put eggs in cold water, then peel them, cut in half and separate the yolks.
Mix the yolks with the mustard, cream, mayonnaise and foie gras in a food processor and season with salt and pepper.
Use a pastry bag to fill the halves of the egg whites with the mixture. Sprinkle lightly with tarragon. Real bacon bits also make a delicious addition.
Many of us believe that champagne is too delicate for many food pairings, but don’t let that fizz of fine, champagne bubbles dancing on your tongue deceive you. It mingles beautifully with so many flavors and textures that it is the perfect drink to add to the to the joyful spirit of the holiday season.