Wine Champagne + Sparkling Wine The Best Champagne Pairings By Food & Wine Editors Updated on January 17, 2017 Share Tweet Pin Email Trending Videos Photo: © Con Poulos Champagne is delicious alone, but even better when smartly partnered up with a delicious bite. From chilled peach soup to crispy udon noodles, these incredible recipes make perfect pairings for Champagne. Whether you're looking for a brunch-friendly bubbly or need pairing ideas for classic appetizers, these flavorful recommendations will enhance the flavor of both the champagne and your food. 01 of 06 Grilled Chicken Breasts with Grapefruit Glaze Karen Mordechai Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze. Pairing: NV Pol Roger Brut Réserve Great Grilled Chicken Recipes Go to Recipe 02 of 06 Poached Eggs with Parmesan and Smoked Salmon Toasts Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked. Pairing: 1998 Krug Brut F&W's Ultimate Guide to Brunch Go to Recipe 03 of 06 Chilled Peach Soup with Fresh Goat Cheese Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree. Pairing: NV Taittinger la Française More Chilled Soups Go to Recipe 04 of 06 Hush Puppies with Remoulade © Squire Fox F&W's Emily Kaiser created these crispy hush puppies—cornmeal dumplings—by adapting a recipe from chef Susan McCreight Lindeborg. Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup. Pairing: NV Laurent-Perrier Brut LP F&W's Champagne Guide Go to Recipe 05 of 06 Sriracha-and-Wasabi Deviled Eggs PHOTO © CON POULOS Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi. Pairing: NV Bollinger Special Cuvée F&W's Ultimate Guide to Appetizers Go to Recipe 06 of 06 Smoked-Trout-and-Caper-Cream-Cheese Toasts © Michael Turek Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it. Pairing: 2002 Dom Pérignon More Brunch Recipes Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit