The Best Champagne Pairings

Crispy Udon Noodles with Nori Salt
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

Day 12: Grilled Chicken Breast 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

02 of 06

Poached Eggs with Parmesan and Smoked Salmon Toasts

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

03 of 06

Chilled Peach Soup with Fresh Goat Cheese

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

04 of 06

Hush Puppies with Remoulade

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

05 of 06

Sriracha-and-Wasabi Deviled Eggs

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

06 of 06

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

Smoked-Trout-and-Caper-Cream-Cheese Toasts. Photo © Michael Turek
© 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

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