Champagne and caviar. Champagne and oysters. Champagne and whatever’s on that little silver tray they’re passing around. That’s so Downton Abbey! How about taking off the tux and pairing your bubbly with a bucket of popcorn instead, or maybe some deep-fried morsel of heaven or a big, steaming slab of meat? 

We did some investigating about unusual yet rewarding ways to match up your uncorked New Year’s Eve libation with food. Turns out the monocled world of Champagne is crawling with cheeky iconoclasts who are pairing it with everything except roadkill. Who knew? 

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Elise Losfelt, the whip-smart young winemaker with Moët & Chandon, toured America last summer promoting her classier-than-thou product. Usually the French Champagne House presents its bubbly like it's the latest Louboutin, but the message was more proletarian: Champagne, the people’s drink! One of the themes Losfelt hammered on was pairing bubbly with heavier meats. “(Our champagne) has the presence and maturity that goes with meat or fish – veal, for example; or lamb could be nice.” Losfelt thinks her label’s assertive and well-respected 2006 vintage can stand up to hefty sauces, too. “You don’t want just a light seasoning with this Champagne, but rather something creamy to counterbalance the acidity. I think I would love to have a risotto, maybe with a hint of lemon or some mushrooms. You could also go with roasted root vegetables.” You're a wild woman, Elise! 

Trend-savvy California mixologist Jenny Buchhagen senses a sea change in the way people are pairing Champagne. “I’ve noticed that younger people are drinking Champagne at the beginning of their meal and to start the night off.” There’s been a down-home twist to the trend, too, Buchhagen says. “Our sommelier thinks that the best pairing with Champagne is potato chips. People are trying that quite a bit.” Speaking of somms, a good one should be able to artfully match up bubbly with food throughout a meal. Why not start with a prosecco to go with your light appetizer, then go with something heavy for the entrée – some Australian sparkling Shiraz such as Mollydooker’s Goosebumps to match with that pork belly – and a Ruinart Brut Rosé to wash down your strawberries and ice cream? I can’t think of a better way to mark the calendar's passing than starting your first 2019 meal with this stunner from France’s oldest Champagne house. Oh yeah, about that popcorn you’re thinking of having with your bubbly – slather it with truffle butter. It’s the perfect blend of crass and class.



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