Fork meets champagne
Just like wine and beer, champers too has rules of the thumb when it comes to pairing it with food. Faith Kyoumukama explains the various styles of dishes that work exceptionally well with this famous style of sparkling wine
Champagne has become a must-have, not only on celebration tables, but also as a dinner and lunch pairing.
The other day I was able to attend a virtual champagne pairing led and hosted by Maison sales and public relations director Chares De Pontes.
But before we go there, did you know that Moet & Chandon is a drink for Kings?
Well, while you ponder on that, can I catch your attention to this luxurious bubbly?
The four expressions on today’s table are Brut, which is basically dry sparkling wine, Rosé Imperial, a spontaneous, romantic expression of the Moët & Chandon style, Nectar Imperial, the a delicious expression of the drink and Nectar Rose Imperial, which is slightly sweet, smooth and full of mature fruit flavours.
It was one of those afternoons that time went by so quickly, but we did not realise it because we were having a good time.
Prawn cocktail in choux puffs (a type of pastry), cheese crackers, ham grissini (an Italian breadstick with ham) and bread chips chicken foie gra terrine, a French fattened liver with mango, macarons (butter-creamed filled cookie sandwich) and chocolate opera cake was the main spread for pairing.
Ultimate dessert partner
The prawn cocktail was paired with Imperial Brut, which complemented the presence of the prawn. Imperial Brut can be served throughout the meals from aperitif to dessert, but it pairs perfectly with seafood, especially with prawn.
Nectar Imperial Rosé pairs perfectly with sweet and salty flavours, and the cheese crackers and ham grissini married perfectly.
The chicken foie graterrine with mango macaroon was the third item for tasting and it was paired with the Rose imperial, which goes well with simple, intense, colourful flavours.
Lastly was the Chocolate opera cake, which tag-teamed with Nectar Rose imperial the ultimate dessert partner.
After the tasting, we went for a full detailed lunch at the balcony restaurant. Remember what we had earlier were canapés.
Brut took the centre stage for most of the afternoon and we enjoyed every drop of it. The Scottish smoked salmon and cucumber beetroot and sour cream was the starter.
Why is it important to highlight that it’s Scottish you may ask? It’s a premium farmed Atlantic salmon that is sustainably raised off the coast of Scotland.
The waters produce salmon that are both strong and high in fat content, it is one of the more mild flavoured salmon on the market. The beetroot and cucumber combo gave it a more balanced taste.
Very foodie perfect
The main meal was roasted chicken breast, olive potato, ratatouille and rosemary jus.
I probably left you at the chicken breast, but I can explain. The potatoes had sliced olives in them, which I found very foodie perfect, I might as well try this recipe at home.
Served alongside it was the ratatouille, a French vegetable stew usually packed with fresh produce: tomatoes, eggplant, zucchini yellow squash and bell pepper.
This was topped by the rosemary jus, which is a sauce made out of rosemary and few other herbs.
Then came fashionable last, dessert. The passion fruit crème brulèè Tahitian vanilla and mixed berries.
I love how passion fruit gracefully has that tangy yet beautiful taste that cuts through the sweetness of flavours in desserts.
This was my ultimate dessert. Sweet, but not too gooey for the palette. After that amazing food fete, I could only champagne away, just like the Real Housewives of Durban.
