Pair Champagne with cheese, fish

Think Champagne and the first thing that strikes your mind are celebrations, victory or even something romantic. “There is a Champagne for every occasion,” says Rajiv Singhal, India’s Champagne ambassador who was in the city recently to throw more light on this celebrated beverage. As he took the audience through the laborious process of champagne making, certification and even demonstrated the right way to open a bottle of bubbly.
“Champagne is one drink that has often been regarded as an aperitif, even if it is available throughout the meal people believe that it’s best had before eating, which is not true because this can be paired with food just like any other wine,” he explains. The carbon dioxide content in this drink makes it a little heavy and keeping in mind the golden rule of pairing wine and food, similarly Champagne too is best paired with light, delicate food. “Cheese is one of the best bets when you are in doubt as this goes well with any kind of wine. Fruits especially the non-citrus ones and even chocolate are good options. But if you are looking at something more substantial then mushroom or grilled peppers on toast, grilled seafood or even eggs work very well with a Pommery or even a Moet Chandon,” says Rajiv. When it comes to Indian food, those cooked with minimal oil like a tandoori dish are safe option even then due to the content of masala in it it’s better to pair it with a slightly stronger Champagne like a Armand de brignac. “Whatever you choose, remember to keep the spice and oil down so that it doesn’t overpower the drink,” he adds.