Champagne and food pairings

2. Venison

Usually people think of seafood when they reach for a Champagne, but with an aged sparkling wines, richer meats pair quite nicely. Venison is particularly rich and sits perfectly with a mature sparkling wine. In db eats, a meaty venison was on the menu along with a “Press for Champagne” button at Bob Bob Ricard.

4 Responses to “Champagne and food pairings”

  1. Christophe Richelet says:

    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.

  2. Ana Melo says:

    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.

  3. Tim Naylor says:

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

  4. SeriousBok says:

    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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