Champagne
The world's most celebrated sparkling wine, exclusively from the Champagne region of France.
Flavor Profile
Citrus, green apple, brioche, toast, almond
Body & Sweetness
light body, dry
Key Regions
Champagne, France
Serving Temperature
40-45°F (4-7°C)
Best Foods to Pair with Champagne
These dishes complement the citrus notes of Champagne.
Prosciutto & Charcuterie
Cured meats including prosciutto, salami, coppa, and charcuterie boards.
💡 Bubbles cut through the fat of cured meats. Prosecco is the classic Italian pairing.
Shrimp
Grilled shrimp, shrimp scampi, coconut shrimp, and shrimp cocktail.
💡 Garlic shrimp loves Sauvignon Blanc. Fried shrimp pairs surprisingly well with Champagne.
Lobster
Steamed lobster, lobster tail, lobster thermidor, and lobster rolls.
💡 Rich lobster deserves rich Chardonnay. With butter, go oaky; for lobster salad, try unoaked.
Crab
Crab legs, crab cakes, soft shell crab, and Dungeness crab.
💡 Crab cakes pair well with Chardonnay. Crab with Old Bay seasoning loves crisp whites.
Oysters
Raw oysters, grilled oysters, and oysters Rockefeller.
💡 The classic pairing is Champagne or Chablis. The high acidity and minerality complement briny oysters.
Soft Cheese
Brie, Camembert, Burrata, and fresh Mozzarella.
💡 Soft, creamy cheeses love bubbles. Champagne with Brie is an elegant pairing.
Sushi & Sashimi
Fresh sushi rolls, nigiri, sashimi, and Japanese cuisine.
💡 Champagne's crisp acidity and bubbles cleanse the palate between bites. Sake also works!
Fried Foods
Fried chicken, fish and chips, tempura, and other fried dishes.
💡 Bubbles cut through grease! Champagne with fried chicken is an underrated combo.
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