Champagne Palatine

The champagne is not only reserved for aperitif or the dessert. Its bubbles allow the accompaniment of many and even a whole meal if one can choose the dishes which will be amplified by its flavors or those which will underline its savors.

There won’t be true great moments without the accompaniment of a meal of Champagne. Subtlety of refinement and elegance, it will remain the essential guest for the accompaniment of the most dishes.

Traditionally used with champagne we will find refined dishes such as caviar, foie gras, salmon, and also lobster accompanied by a powerful and fine wine.

A perfect harmony between the luxury and the tasting pleasure which represents the symbol of a success. The white wine will go perfectly with shellfish but also with fine fish. In addition rose will accompany a net by mullets. The brut champagne or the rose will accompany a plate of smoked salmon, if that does not present too fatty a texture. Without forgetting the caviar which will be also an extraordinary companion, of course without choosing eggs with exceeding salt.

The subtlety of the pronounced flavors of the foie gras, salmon and oysters, will not agree with strong champagnes.

Association between crackers and puff pastry and the canapés will be combined formidably with champagne. The softening of certain marked tastes will be with many breads and light cake.
An un-aged brut or a white wine will accompany perfectly with cheese and crackers, egg of lump, or even with salmon. Without forgetting the fresh hazel nuts and still a little green which will be harmonized perfectly with champagne.

The opening of a light meal could be preceded by champagne. We can in particular accompany champagne by an entree. You will be able to propose for example, trout with white wine, seasoned asparagus with hollandaise sauce.

Choose preferably a special vintage or a rosé on the occasion of one on one while accompanying light dishes: a moist chicken breast drizzled with cream mixed with champagne.

Simply finish the meal by a cup of champagne while renouncing the dessert because of its acidity which husbands badly with the sweetened tastes.

Do not forget with a tasty, the champagne which accompanies it must have character.