Perfect Pairing: Moët & Chandon Rosé with Barbecued Beef
While a lot of champagne lovers instinctively pair their champagne of choice with food, few master the knowledge that some wine experts and sommeliers apply when pairing them. Together with Moët & Chandon, we are now sharing those guarded secrets. “It is rather extraordinary that almost nothing has been written on the specifics of pairing food with champagne,” says Benoît Gouez, Moët & Chandon’s cellar master. “As with all wines, the champagne aromas prove to be even better when they are combined with well-chosen dishes. The fine bubbles add lightness to the flavor combinations and stimulate how the textures feel in the mouth.”
Moët Impérial Rosé champagne calls to mind a plethora of red, pink and amber tones, a brightly-colored candy apple, a green bouquet of mint leaves, dill, basil and verbena, the fleeting vision of a black pepper grain. For perfect pairings go for ingredients with soft textures with a slight bitterness. Scroll down for a simple recipe for barbecued beef as well as some dos and don'ts to follow.
INGREDIENTS
- Beautiful piece of beef
- Salt
- Ground pepper
- Herbs
METHOD
- Serve the beef seasoned with salt and freshly ground pepper, as well as thyme.
- Do not add any sweet sauce!
- Ideal accompaniment: Ratatouille, roasted tomatoes, grilled vegetables.
General food pairing recommendations
DO
- Raw or lightly grilled red meat
- Colorful summer vegetables (ratatouille, squash, black olives)
- Rock fish, shellfish bisque
- Touch of acidity from Balsamic vinegar
- Fresh green herbs
- Garnish of fresh, tangy red berries
DON'T
- Too sweet and creamy desserts
- Overpowering taste of the sea
- Violent acidity (capers, pickles, lemon)
- Very hot or heavily cooked spices
- Mainly green veggies
- Sugar, honey, candied fruit
- Milk, cream
