Champagne and food pairings

6. Chilli

Definitely an American choice, a chilli can be seen as a rather stable dinner choice. Match it with the right Champagne that can defuse the chilli’s spicy nature, and the dish takes on a new life.

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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