How to Pair Sparkling Wine with Food, the Une Femme Way

Pairing sparkling wine with food is a lot like pairing a witty comeback with a good story: they should be the perfect complement. Just like a clever quip can elevate a tale to legendary status, the right sparkling wine can really make a dish sing.

Pairing food and wine is all about finding the right partner that complements and enhances the flavors of both the wine and the food. 

A few basic food and wine pairing principles to keep in mind:

  • Acid with acid: Foods high in acidity (like tomatoes, citrus, and vinegar) pair well with wines that are also high in acidity.
  • Sweet with sweet: A sweet wine can help to balance out spicy or salty flavors in food.
  • Fat with acid: Rich, oily foods can be a bit of a challenge to pair with wine, but a wine high in acidity can help to cut through the fat and cleanse the palate.
  • Salt with salt: Salty foods and wines with high minerality can be a match made in heaven.
  • Opposites Attract: Sometimes you can pair wine with a food with completely opposite qualities, that can create a nice balance and contrast.

Remember, pairing wine with food is a matter of personal taste, so don’t be afraid to experiment and have fun with it! And always remember, the most important rule of pairing is to enjoy what you like, don’t be afraid to break the rules.

Here are a few pairing examples to get you started:

A dry, crisp sparkling wine like a Brut is the perfect accompaniment to salty appetizers like oysters or fried chicken.

A sweeter sparkling wine, like a Demi-Sec, is a great match for spicy foods like Thai or Indian cuisine.

A Blanc de Blanc, made from 100% Chardonnay grapes, is perfect partner for seafood and fish, both with or without cream sauce or butter

A sparkling Rosé, with its delicate flavors of strawberry and raspberry, is an excellent match for spicy food with a hint of sweetness

So go forth, dear sipper, and find the sparkling wine and dish duo that makes your taste buds do a happy dance. And don't forget, always drink responsibly and enjoy. 

Below find some of the Une Femme team’s absolute favorite food & sparkling wine pairings.

Best foods to pair with sparkling brut:

Caviar: This pairing is as fancy as it gets! The saltiness and brininess of the caviar pairs perfectly with the dryness and acidity of the brut.

Fried potatoes: Why settle for plain old fries when you can elevate your game with some crispy, salty potatoes that perfectly complement the dryness and bubbles of the brut.

Fried or poached eggs: The rich, creamy yolk of the egg is the perfect counterbalance to the dryness and acidity of the brut.

Fried or grilled chicken wings: Nothing says party food like chicken wings, and the acidity of the brut can cut through the richness of the wings.

Popcorn: Nothing's more fun than pairing sparkling brut with a snack that's typically reserved for movie theaters! The dryness of the brut perfectly complement the salty popcorn.

Chicken and Waffles: The combination of sweet and savory is perfect when paired with a dry and acidic sparkling brut.

Grilled vegetables: The char and smokiness of the vegetables can pair very well with the dryness and acidity of the sparkling brut, especially when you have grilled mushrooms, asparagus, bell peppers, etc.

Salt and vinegar chips: The tanginess of the vinegar pairs well with the acidity and dryness of the brut.

Sushi rolls: The delicate flavors of sushi rolls, especially those with some acidity like California roll with avocado, complement the brut's acidity, making a great pairing.

Fried or sautéed mushrooms: The earthy and umami flavors of the mushrooms, along with the dryness and acidity of the brut, can make for a delightful pairing.

Best foods to pair with sparkling rosé:

Oysters: A classic pairing that's as elegant as the wine itself. The minerality and saltiness of the oysters complement the acidity and bubbles in the rosé.

Fried Chicken: Not your average pairing, but the crispy texture and rich flavor of the chicken balance out the wine's lightness and acidity.

Cheese Plate: This is a versatile option that allows you to play with different flavors and textures. A sharp cheddar, creamy blue cheese and nutty parmesan can all pair well with a sparkling rosé.

Strawberries: The natural sweetness of the fruit and the acidity in the wine create a perfect balance of flavors.

Salmon: The rich and oily fish can stand up to the acidity in the wine and the bubbles can cut through the fat of the fish making a perfect pairing.

Pesto Pasta: The rich and nutty flavors of the pesto can stand up to the acidity of the wine and the bubbles can cleanse the palate between bites.

Fried calamari: The crispiness and tenderness of the calamari, along with the acidity of the wine, makes for a delightful pairing.

Sushi: The lightness of the sushi and acidity of the wine can be a great match, since the acidity of the wine can make the flavors of the fish pop.

Grilled shrimp: the sweetness of the shrimp and acidity of the wine goes hand in hand, and the bubbles can help to cleanse the palate.

Charcuterie: This can be a great pairing with sparkling rosé, as the savory meats can balance out the wine's acidity and bubbles can cut through the fat.