Champagne, as well as any sparkling wine, is a universal drink for a celebration and an excellent aperitif. An appetizer for this noble drink is chosen depending on the brand, sugar content and other nuances. Approach this issue carefully - correctly selected cold snacks will highlight the merits of champagne in the best way.
The perfect aperitif and accompaniment
Champagne is most often served early in the evening as an aperitif. The drink should be well chilled. Ideal accompaniment for champagne - fish snacks, gourmet meat, game, fruits. Unleavened semi-hard cheeses such as maasdam or tilsitter are served with simple champagnes without specifying the year of production, as well as sparkling wines. Blue or white cheeses are not suitable for champagne. A very popular option is canapes with cheese cubes and white grapes. You can serve dried white bread croutons, spread with cheese paste. The taste of the appetizer should be soft, you should not add harsh spices or spices to it. Champagne does not go well with white sauces, especially mayonnaise.
Rosé champagne goes well with beef carpaccio and baked oysters. Dry white goes well with smoked salmon. This fish can be used to make tartlets or serve as slices. If you plan to serve salmon with salad, do not add vinegar to the dish - it kills the champagne. Lime or lemon will help to emphasize the delicate taste of salmon. It is better not to serve smoked meats with champagne.
Gourmet appetizers include a variety of soufflés and mousses made from fish, seafood, asparagus or cheese. It is better to do them in portions or serve in tartlets and oxen. Tartlets with red caviar are also suitable for light sparkling ones. If you plan on serving boiled shrimp, avoid cocktail sauces - they destroy the flavor of the champagne. Shrimp can be served with lettuce, toast or cheese cubes.
Semi-dry champagne goes well with duck or goose liver pate. Another snack option is a variety of sour-tasting fruits such as strawberries, passionfruit, or pineapple.
Gourmet drinks and snacks
Selected champagne of the best brands requires the same delicious snacks. Old champagne with the indication of the vintage is served with the game. The ideal accompaniment is a cold partridge or woodcock. In expensive restaurants and at receptions, black caviar is served with such champagne. It is filled with volovans, placed on toasted slices of bread or served in special caviar dishes on ice, supplemented with silver or mother-of-pearl spoons.
Another option for an appetizer for full-bodied aged champagne is oysters. They can be served raw, boiled, or baked.
