The Best Champagnes to Pair with Brunch
Bubbles for brunch? Why not! Champagne is more versatile than you might think when it comes to food pairings. Whether you’re planning to host a decadent three-course brunch that stretches from late morning to early afternoon, or something simpler for just the two of you to celebrate a special occasion, champagne is the ideal drink to serve. The key to pairing champagne with brunch is to choose specific ingredients that you like and build a menu and a champagne selection around them.
Avocado is a suggested pairing for Ruinart Blanc de Blancs, a champagne that highlights the elegant freshness of the chardonnay grape. It has a thirst-quenching aromatic freshness that perfectly complements soft and delicate textures, so works extremely well with the luscious flavour and feel of the fruit. Avocado mousse with boiled quails’ eggs or mashed ripe avocado on toast with an aromatic fresh herb such as coriander or basil are perfect pairings, but steer clear of spices as they might prove too intense against this delicate champagne.
Tropical, exciting and daring, Moët & Chandon Nectar Impérial is the most exotic expression of the maison’s style and is ideal served as an aperitif or with salmon, especially if the fish is marinated with a light spice or sweetness. Salmon gravlax, a Nordic dish consisting of salmon that is cured using salt, sugar and dill is an ideal combination to enhance the tropical fruit flavours of this champagne.
A traditional sweet brunch offering, French toast is a decadent dish that works extremely well with fresh fruits and vanilla, and in particular red berries such as roasted strawberries with vanilla emulsion. Pair it with a glass of pomegranate-hued Ruinart Rosé, which has aromas of recently picked red fruit such as cherry, raspberry and wild strawberry.
A white peach tart, poached pears or roasted apples as a brunch dish will bring out the delicious white-fleshed fruit flavours of Moët & Chandon Impérial Brut, an iconic champagne distinguished by its vibrancy, seductiveness and elegance.
Everybody loves a brunch cocktail, so why not enrich the experience by adding some champagne? Moët Ice Impérial’s flavours can be further enhanced when served in a chic cocktail. Test your mixology skills with a Life in Venice: chill 15 mL of Aperol and three dashes of bitters and pour over ice in a large white wine or cabernet-style glass. Top with Moët & Chandon Ice Impérial and garnish with a grapefruit twist.
Veuve Clicquot Rich Rosé’s floral aromas and fruit flavours make it a versatile main ingredient for brunch cocktails. To experiment with ‘Clicquology’, place several ice cubes in a large, wide glass. Add ginger or lime for a fresh cocktail, or pineapple for a fruity drink, and top with chilled champagne. For a sense of refinement, use chilled Earl Grey tea instead of fruit.