Champagne and food pairings

4. Fish and Chips 

Champagne has a lot of acidity in it, which helps to cut through the oil in the batter and chips. The fizz is also well suited to the crispy skin of the chips and a side of mushy pies wouldn’t be out of place either. In 2011 Champagne Salon launched its 1999 vintage with a fish and chip lunch in London’s Notting Hill. Salon president Didier Depond told the drinks business, “It’s the first time I’ve eaten Salon with fish and chips, but I like the concept.”

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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