The Latest (Unexpected) Champagne Pairings Include Rice

Champagne with crispy brown rice with blue crab, smoked tomato French dressing, and fennel purée

Taking part in with rice’s texture by stir-frying it for a couple of minutes creates a dish that has crispiness and layers of texture, says Cassidee Dabney government chef at Blackberry Farm in Tennessee. Combining crispy rice, creamy fennel purée, and meaty crab creates a dish that “contrasts and enhances the playful effervescence” of Champagne.

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Champagne with black cod and saikyo miso rice

“With Japanese meals, there are sometimes numerous substances that may trigger battle with wine—sugar, soy sauce, vinegar, and many others. Champagne can work with many of those substances and, in my view, typically enhances the refined aromatics of our meals in a approach that also wines can’t, says Brandon Hayato, proprietor and chef at Hayato in California. The rice dish has some oil from the fish that envelops every grain of rice, which is balanced by the acidity of Champagne. There’s a smoky ingredient within the rice that we get from grilling the fish over charcoal; there’s miso and ginger within the dish as properly, and all of this stuff might be enhanced by Champagne, however not overwhelmed by it.”

Chef preparing a dish of seafood over Mediterranean rice
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Rosé Champagne with seafood over Mediterranean rice

Eduardo Valle Lobo culinary director at Frasca Meals and Wine in Colorado suggests a posh rosé Champagne with salinity and construction to enrich his Mediterranean tackle a basic paella, full with lobster meat, uni, razor clams, blue crab and langoustine. Completed with an fragrant shellfish inventory. Cooked slowly, the rice takes on the extraordinary seafood flavors which makes an attractive counterpart to some (rosé) bubbles.

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