Champagne and food pairings

10th April, 2012 by db_staff

11. Cheese

Full-bodied Champagnes pair quite well with hard cheeses such as Cheddar, Gouda and Parmesan while lighter bodied Champagnes complement soft cheeses such as goat cheese and brie.

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4 Responses to “Champagne and food pairings”

Christophe Richelet says:

April 11, 2012 at 11:38 am

Hello,
I just wanted to point out that the ‘fancy’ word to describe how your mouth perceives food and liquids is palate, not palette. I say fancy because, strictly speaking, it is the roof of your mouth and, as I’m sure you know, most of our taste buds are located on the tongue.
Cheerio.

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Ana Melo says:

April 20, 2012 at 2:43 pm

As the roof of the mouth was once considered the seat of the sense of taste, palate can also refer to this sense itself, as in the phrase “a discriminating palate”. By further extension, the flavor of a food (particularly beer or wine) may be called its palate, as when a wine is said to have an oaky palate.

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Tim Naylor says:

June 27, 2012 at 10:15 pm

Pork pies. Sounds daft, but they work fantastically well with a dry, biscuity Champagne.

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SeriousBok says:

June 28, 2012 at 7:17 pm

Fancy schmancy. A few of these pairings are fine. A great bottle of champagne or $200 bottle of wine goes fine with whatever tastes good to you. Blah the rules.

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