Ah, champagne. There is a French discovery synonymous with romance, celebration, and for those who do not know how to fix a bottle of eye protection. Full of flavor, the essence and history of champagne is a wine that sometimes people do not know much. Often overlooked for a bottle of Chateau Lafite-Rothschild or a Grand Reserve Pinot Noir, champagne is often on the alcohol industry, the Garter is in the fashion industry: it is only given attention during the marriageReceptions.
It is no fault of champagne, do not insult drinkers in a drunk candid moment. Instead, it is the fault of the community drinking wine. The fault lies in our perception - or more clear misunderstanding - of champagne.
This misconception often happens because champagne has a reputation for being sweet, like a wine with a cheerful attitude. This leads drinkers to limit the pairing, often pairing champagne with food to complement the sweetness. Some commonPairings include chocolate or cheese. And, of course, everyone knows to suggest some things to get under the blankets and a cap friendly romantic night of champagne and strawberries. Yes, we all know that the reputation of Champagne is good in bed.
However, the champagne is much more than chocolate, cheese and strawberries, champagne is a drink that can be paired with many different foods. Full of celebration and a bubbly personality, is quickly becoming one everyone wants to drinkto take to dinner.
Categories
First, it is important to understand the difference between champagne and wine. They have much in common and people tend to be used interchangeably. However, they are not the same thing. With a second fermentation, which causes carbon dioxide - - Sparkling wine and champagne, is produced in the same way, but the wine made only in the Champagne region in France can be called Champagne. Those that are made outside of this region as well asSparkling wines (pardon our French, Prosecco, the rules we did not).
Many types of wine can be characterized by a champagne taste and no exception to this rule. Like the other wines, Champagne is sweeter and some are drier. Overall, the categories to keep in mind when pairing food as follows:
Doux
Demi-sec
Dry
Extra Dry
Brood
Extra Brut
Spectrum of sweetness, sugar is sweet, while Extra Brut is the driest. Brut,Teeter between dry and very dry, is the most popular, most champagne drinkers raise their glasses.
The Foods
Doux and Demi-Sec: If the chips are immersed in our chocolate milkshakes as children has taught us anything, it is likely that the salt goes well with things that are sweet. This rule is now done from childhood to adulthood: savory dishes complete the Doux and Demi-sec very good.
Asian dishes, rich in soy sauce, fries, Mexican food,and fish when you have a salty note to it, everything will go well with Doux and Demi-sec. And, of course, nothing beats a good glass of sweet sparkling wine, and a new salt lick.
As for desserts, Dolce and Demi-sec, should not be coupled with a little 'more than they are sugar: this type of candy is too trivial. Instead, this slightly sweet champagne with a kitchen, such as pound cake and angel food cake and dark chocolate are good. For dessert, they are sweet, is one of the Doux and Demi-Secbest chance of improvement. However, the sweeter the dessert, the more difficult when his pairing with Champagne. Some desserts are so sweet that the work is not champagne.
Dry and Extra Dry: The word "dry" in a drink may seem contradictory. Finally, a drink does not allow to dry. Beverages and extra dry champagne-dry are not built for the drought, but they are only champagne, not as sweet as could be: think of it as the champagne with a chip onShoulder.
These types of champagne goes well with roasted meats and sushi, especially when the sushi on the slightly salty. They also go well with almonds, vegetables, Asian food, poultry, cheese, light and heavy, and everyone's favorite, the liver.
As far as dessert is concerned, is more dry and dry is a perfect complement to Flan, semi-sweet chocolate and dishes that are not overly sweet, like fruit cake.
Extra Brut and Brut: More artists in the world of Champagne, BrutExtra Brut and go well with many, many dishes. The dryness of the champagne opened a door to go allows champagne - zero - to gallop. Among some of the dishes that are good for the driest champagne Turkey, egg dishes, pasta with cream or mushroom sauce, lobster, shrimp, poultry, nuts, and scallops.
This type of champagne, despite his reputation no good to sweet desserts, drought is a difficult combination, like a glass of champagneand a frosted cake, do not know what they say to each other.
Among some of the dishes that are usually good with champagne each category of fish, oysters and dishes with olive oil .. And, of course, many types of champagne goes well with the mushrooms, which are ideal for people and fungi love Alice in Wonderland.
