I love champagne! I don’t indulge nearly as much as I would like. I’d wake up to champagne if I could, but real life. And also, maybe you can relate, I’m overwhelmed by options. The info graphic below (from the Aria Resort and Casino in Vegas) might be helpful.
Below, click MORE for more details about champagne pairings.
“Pleasure without Champagne is purely artificial.” – Oscar Wilde
Knowing what food to pair with each champagne type requires some experimenting, but, if done thoughtfully, it can elevate your dining experience to another level. When deciding on pairings, it’s important to keep your dishes balanced in weight and flavor intensity so that they don’t overpower the champagne. Adding texture can also complement its effervescence. Before your meal, serve Extra Dry or Sec as an aperitif (an opening drink). Extra Dry and Sec are ideal starters because they’re just the right balance of dry and sweet. They’re light enough to stimulate your palette without overpowering it. If you’re serving a light entrée before the main course, Blanc de Blancs makes for an excellent pairing. It goes well with lighter dishes such as vegetables and seafood. The main course should be served with Brut or Blanc de Blancs; these options are the most versatile with full-flavored meals, including meat and any pasta or risotto dish (especially with a cream or mushroom sauce). For desserts that aren’t too sweet, Demi-Sec and Rosé are the most appropriate pairings. Demi-Sec complements light desserts such as angel food cake, pound cake and shortbread. Rosé works great with tart and acidic desserts with berries, dark chocolate or nuts.