Champagne is served with fruits, exquisite seafood appetizers, and also with lard — and other "strange" dishes.
Experts from the magazine "Sol" reminded that champagne is a universal drink. It enhances the flavor of a variety of dishes, not just those considered gastronomically exquisite.
Vegetable Salad
A simple appetizer in the form of an interesting salad with nuts, seeds, beets, or pears is suitable for dry champagne.
"No other wine will work with it, only bubbles," the journalists added.
Lightly Salted Cucumbers
It is quite unexpected that a classic of Russian cuisine pairs well with the French drink. Crunchy and fresh cucumbers highlight the mineral notes of champagne.
Lard
The boldest combination is champagne with lard. Many sommeliers consider it "ideal." The fattiness of lard complements the acidity of champagne, especially if it is semi-sweet.
Steak or Roast Beef
Meat and champagne is a proven alliance, especially when taking beef with a crust and brut.
Belyashi and Fried Pies
It might seem that fatty dough and meat filling would pair better with beer, but experts suggest replacing it with rosé champagne.
Vobla and Dried Fish
The fresh acidity of young champagne makes fatty fish taste softer and brighter. The key is to choose not too dry varieties of fish to maintain balance.
Such unexpected combinations are worth trying for the New Year. Perhaps it will be necessary to remove the usual appetizers from the menu and serve some lard, cucumbers, and juicy belyashi at the table.
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