By John Kerr with Gina TrippiSparkle and Pop! It’s a shame that we save champagne for special occasions. Many of us keep the sparkling locked up, only to let it out of the basement for weddings and New Year’s Eve. Not so in the rest of the wine producing countries where folks look for any excuse to roll out the bubbly. Is there hope for the USA? Happily, our restrictive tradition is showing a few cracks. You’ll see this in some fine restaurants, where sommeliers are serving champagne as their secret food pairing.So, what do they know that we don’t? Champagne is arguably the most versatile food wine out there. Champagne contains a high level of acidity and a small amount of sugar. These two extremes complement just about any food other than possibly steak and the sweetest of desserts. Yes, the sparkling is versatile but certain foods match best. And those are foods with texture. You’ll find that texture in foods such as French fries, deep fried mushrooms, and empanadas from Cecilia’s Kitchen. Also pair champagne with creamy dishes. It’s those fine little bubbles that cut right through the richness. Looking for the easiest party possible? Invite your friends or office mates over for a glass of champagne accompanied by popcorn and potato chips. Toast the occasion and then watch them go wild when they taste this pairing.Or you can take the high road and pair your sparkling of choice with a dish like phyllo encrusted sea bass and morels, or a sweeter one like crème brulee. Just make sure that you know a little about the dryness of your sparkling and you’ll have no problem making a good match. To avoid any tears, your bubbly should be the same or a bit sweeter than the food you are serving.The powers that be for champagne have made it easy with standard definitions. Note that “extra dry” is not the driest champagne. Here’s what to look for:• Demi-sec – the sweetest of champagnes. Pair with wedding cake and desserts.• Dry – a bit drier than demi-sec, and so plays the role of apéritif well. But it also goes with fish tacos and barbequed chicken.• Extra-dry – one step drier but still a hint of sweetness. This pairs well with the range of foods served for the holidays from ham to yams. • Brut – the driest and most popular of the champagnes.Foods to serve with brut champagne at your party or the morning after are:• Aged, hard cheeses such as Cheddar or Parmesan• Risotto or any pasta dish made with a cream or mushroom sauce• Seafood. My favorite – lobster mac and cheese at the Grovewood Cafe• Mushrooms sautéed with garlic, parsley and a pinch of nutmeg (trust me)• Roasted almonds or cashews• Scrambled eggsDon’t wait for a "special occasion" to open a bottle of sparkling wine. Everyday is special. Rent a movie. Pop the corn! And pop the cork!
