This week’s food and wine pairing advice features, Champagne because, well, why not?! [level-members]
And for guidance we turn to Hawk Wakawaka because a picture is worth a thousand words.
The illustrated guide to pairing champagne includes buttery shellfish – a no-brainer – and big buttery cheeses, which are a classic and unbeatable pairing, but the true stroke of genius is fried chicken and fried fish.
There’s something about the unexpected mix – and about the combination of food that is frequently perceived as “comfort food” (read simple and unpretentious) with the wine that just may be the perceived epitome of decadence and indulgence. Don’t knock it until you’ve tried it. (And if you’re looking for further justification, it’s the crips brightness of the Champagne that cuts the fat in the fried food and makes the pairing work so well.
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