Champagne

The 12 Best Pairings for Champagne, from Caviar to French Fries

We asked experts to recommend their favorite pairings for Champagne. From classic to conventional, they show that Champagne is so much more than an apéritif.

By 

Jillian Dara

 |  December 20, 2024

In the world of wine, there are traditional pairings (think: Sauternes and foie gras, Chardonnay and lobster, Cabernet Sauvignon and steak) and then there are less conventional pairings. When it comes to Champagne, these pairing categories are no different — there are the classic Champagne pairings and the more unique complements that truly depend on an individual’s preferences. 

Pairings are personal. Just as someone can appreciate a fine bottle of Burgundy, others may prefer the profile of a robust Syrah. Yet, if you’re trying to impress a client or interested in some of the most classic Champagne pairings, we have just the list for you, with explanations as to why the texture and flavors pair so elegantly. 

Below, sommeliers and culinary experts share their favorite Champagne pairings, from the classic caviar and cheese dishes to more singular suggestions like duck and soup. Read on to discover your new favorite Champagne pairing, whether classic or unique. 

The 12 Best Pairings for Champagne 

Classic Champagne Pairings 

These tried and true bites taste better with bubbles. 

Caviar

“Both caviar and Champagne are amazing on their own, but together they shine into one of the all-time great pairings,” shares Ben Chesna, wine and beverage director of The Banks Seafood and Steak in Boston. Chesna likens this perfect pairing to the primal combination of salted nuts and a beer at the pub. “The saltiness of the caviar craves a cold, crisp alcoholic beverage,” he explains. “But what takes it to the next level is the creaminess and rich texture of the caviar blended with the bubbles and toasty smokiness of the best Champagnes.” The textures work in unison so that every bite is decadent, but the refreshing acidity of the Champagne ensures you never feel overly full.

Cheese

Langres is a washed-rind cow’s milk cheese with a creamy texture that is popular in France. “The fudgy, orange-colored cheese with a concave top is classically filled with Champagne,” explains chef Jean-Georges Vongerichten (Four Twenty Five, abc restaurants, Tin Building, The Fulton). In case Langres isn’t available in a store near you, Vongerichten suggests alternatives: “Vacherin Mont d’Or, Époisses, Jasper Hill Farm Willoughby, and Uplands Rush Creek reserve are all pungent, mushroomy cheeses that pair excellent with powerful and vinous Champagne.”

Oysters 

“Wine and oysters present a tango-like interplay,” says Rosie Grillo, consultant for Pilot Light Consulting and The End of Nowhere, explaining how they exchange delicate sweet and savory flavors, impart a hint of brine, and finish buttery and smooth. “Romance aside, scientific reports tell us that an umami flavor prevails in both Champagne and raw oysters, and that when paired together, the flavor of each is enhanced.”

Dessert

Since Champagne and dessert are synonymous with indulgence and celebration, they are the perfect match, according to Maggie Cook, general manager and wine director of Little Water in Philadelphia. Beyond their shared symbolisms, Cook explains, “the acidity and bubbles provide a light and lifted end to a meal for those who like to avoid overly sweet and higher alcohol pairings.” Perhaps the most classic dessert-Champagne complement is a strawberry-based dessert with demi-sec Champagne, says David Bérubé, group beverage director for Kuma Hospitality Group in New York City. The residual sugar in the wine is just the right amount to stand up to the sweetness, he offers, and the time the Champagne spends on its lees (yeast) brings a nutty and yeasty note to the dish.

Fried Chicken

Champagne and fried chicken is a relatively modern pairing to join the classics, but with the prolific phenomenon of it in pop culture, there’s no doubt it’s here to stay. “Fried chicken is rich and hearty, so you need a wine that can cut through this and freshen up the palate — enter Champagne,” says Victoria James, director of beverage at Gracious Hospitality Management, which includes Coqodaq, a restaurant specifically conceptualized around pairing fried chicken and Champagne. “The high acidity breaks up the oils, and the added texture of the bubbles also helps dissolve the fats,” says James, referring to this as a “mindblowing pairing.” “More than any other bubbly beverage though, Champagne goes through a winemaking method that add[s] layers of yeasty flavor to help match the rich flavors of fried chicken, and the expended yeast cells help aid in digestion.”

Unique Champagne Pairings 

These unconventional, less obvious pairings still work delightfully. 

Soup 

Whether you prefer broth-based or cream-based soups, “Champagne’s firm structure and bubbles can cut through the cream and salty, seasoned broth alike,” explains Terence Lewis, beverage director at Safran Turney Hospitality in Philadelphia. “Warm soups over chilled soups are especially complementary as the temperature of the soup accentuates the elegance of Champagne and intensifies its refreshing quality.” As for a personal favorite soup pairing, Lewis suggests a large pot of soulful chicken soup with white beans, kale, and a little grated lemon on top paired with an extra brut Champagne.

Steak

Rethink your stereotypical Cabernet and steak pairing and serve a Pinot Meunier–dominant Champagne. “Pinot Meunier has a fruit density and acid structure that can stand up to a piece of steak and cut through the fat,” says Kenneth Crum, managing partner and beverage director of Heroes & Pearl Box in NYC. Krum advises an aged steak for the ultimate pairing as Champagne’s subtle savory quality “is killer with the umami flavors of an aged steak.” 

Duck 

Many people pair duck with a fresh and juicy red wine, but a rosé Champagne is equally as delicious, says Luke Bolland, beverage director of Hospitality Department. A brut rosé with roasted duck of any kind — whether Pekin or pan roasted “is just wonderful,” he says. Bolland’s partial to a Pinot Noir and Pinot Meunier rosé blend for its vibrant red fruit (in similar style to the aforementioned classical pairing of red wine). Also, the savory notes add a layer of seasoning to the classic, sweet-gamy flavors of duck, and the bubbles cut through the fat and crispy skin. Finally, the tannins from maceration stand up to the almost steak-like texture of duck breast, he says. 

Sashimi and Sushi

Sushi-grade raw fish and sashimi are rich and decadent, which makes it a favorite pairing with Champagne for Tia Polite, head sommelier of Indienne in Chicago. “Salmon or hamachi belly, chutoro or otoro can be great choices given the flavor intensity and fattiness they have,” says Polite, explaining that Champagne’s high acidity and minerality can effortlessly cut through these indulgent cuts.  

French Fries and Potato Chips

Just as fried chicken’s salty flavor profile is deliciously washed down by Champagne, so is the similar richness of French fries. Daniel Bowman, beverage director for Travis Street Hospitality in Dallas, specifies “thinner fries that are salted well like McDonald’s or a Texas favorite, Whataburger” complement Champagne best. Also in the beloved potato family, Eric Gallen, beverage director of Bardea Restaurant Group in Wilmington, Delaware says the whimsical pairing of potato chips comprise his favorite Champagne pairing, particularly when the chips are topped with the classic pairing of caviar. “The salt and fat from the potato chips, with the robust briny flavor in a good quality caviar meld perfectly with a proper Champagne,” he shares, adding, “the fine bubbles cleanse the palate of these strong flavors between bites.”

Tempura 

Another fried favorite, tempura is less greasy than some of the other fried entries on this list thanks to its batter made with ice water (so it absorbs less oil when fried). The airy batter is what makes tempura such a complementary pairing with Blanc de Blancs Champagne (Chardonnay-focused bubbles). “The batter is very light, reminiscent of the delicate bubbles, yet crispy, bringing a nice contrast,” shares Frédéric Panaïotis, chef de cave of Ruinart Champagne. “The ingredients inside are very gently cooked, keeping either their soft texture or inner firmness, here again echoing or contrasting the Champagne’s ethereal texture.” Panaïotis says, “My absolute perfect pairing would be a Ruinart Blanc de Blancs Champagne with a plate of tempura moriawase, typically mixed seafood and vegetables.”

A Leisurely Afternoon

The most seamless way to elevate any moment, whether a bad day or a celebration, is to simply pop a bottle of bubbly. This is a sentiment, Jeff Cleveland, general manager and sommelier at Birch in Milwaukee knows very well. “My favorite Champagne pairing is to enjoy it during a leisurely Sunday afternoon,” he explains about his weekly tradition that he established with his wife during the pandemic. “While the occasion was often unremarkable, the act of opening the bottle brought us together, encouraging us to slow down and savor the moment. It is safe to say that this simple ritual sparked some of our best conversations of the week. It quickly became a cherished weekly event that we look forward to each week.” 

Though Cleveland and his wife occasionally add to the experience with charcuterie, olives, or tinned fish, he admits, “The best part of the pairing lies in the afternoon itself.”

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