The Best Champagne Pairings

By Food & Wine
Updated January 17, 2017
Credit: © 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.
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Oysters Rocafella

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"We created this dish as an homage to Jay-Z. He inspires us," says Mario Carbone about the rapper and cofounder of the Roc-A-Fella record label. "The original dish was named for John D. Rockefeller. He was money back then, and to us, Jay-Z is money in New York City now." Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

Pairing: NV Moët & Chandon Impérial

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2 of 10

Grilled Chicken Breasts with Grapefruit Glaze

Credit: Karen Mordechai
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Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

Pairing: NV Pol Roger Brut Réserve

3 of 10

Poached Eggs with Parmesan and Smoked Salmon Toasts

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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

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4 of 10

Chilled Peach Soup with Fresh Goat Cheese

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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

5 of 10

Glazed-Beet-and-Burrata Toasts

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To intensify the flavor of boiled beets and form a rich glaze, chef David Hawksworth cooks them a second time in sherry vinegar and sugar.

Pairing: NV Perrier-Jouët Blason Rosé

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Hush Puppies with Remoulade

Credit: © Squire Fox
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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

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7 of 10

Sriracha-and-Wasabi Deviled Eggs

Credit: PHOTO © CON POULOS
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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

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Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Credit: Photo © David Malosh
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Chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.

Pairing: NV Charles Heidsieck Brut

9 of 10

Smoked-Trout-and-Caper-Cream-Cheese Toasts

Credit: © Michael Turek
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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

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10 of 10

Crispy Udon Noodles with Nori Salt

Credit: © Con Poulos
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Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.

Pairing: NV Veuve Clicquot Brut

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