Without further ado, let me introduce a few off-the-wall champagne pairings that will show how well it holds up against some of the world’s strongest foods. The caveat here is that the use of the word “champagne” is totally incorrect, I’m actually also referring to sparkling wines including cava and even prosecco, but Google thinks the word champagne is cooler. So there!
Champagne and Chili
Without a doubt one of those bizarre perfect pairings that will blow your mind… although I don’t recommend pulling your bottle of 1998 Dom Perignon! I tasted a great value cava, Paul Cheneau Cava Brut, with my favorite red and black bean soyrizo chili. The spiciness of the soyrizo is cooled by the acidity in the champagne. Also, a fruity cava brings out the sweetness of the red beans in the bowl of chili. This pairing will have you running and telling all your pals, in fact, I stole this idea from Rick Martinez at West Street Wine Bar in Reno, NV. Continue reading “Unique Champagne Food Pairings”