champagne with its crispness and effervescence is the perfect aperitif but it can also be your drink through a meal when you want to indulge the key to pairing champagne with food is to understand that there are different types of champagne the french do it thuschampagnes with body these are intense gold almost amber in colour the aromas are of spice fresh butter mellow wheat on the palate they are vinous powerful and robust deriving heir power from the black grape varieties pinot noir and pinot meuniersince champagnedrinking is also a visual pleasure play up their golden colour when you serve champagnes with body serve dishes with golden crusts like vol au vents and tarts champagnes with heart these are from another family they are more tender more harmonious and more universal mature and driven by pinot noir and pinot meunier they are smooth creamy and rounded with aromas that evoke roses honey brioche and cinnamon they vary in colour from gold to rosy red give your meal a floral theme using especially roses sweet and sour dishes pair particularly well with champagnes with heart so oriental fare is a good idea frenchstyle vegetable mousses and galantines also flatter the smoothness of these champagnes champagne wines with spirit these are utterly refined and owe their qualities to the flowery and mineral notes of the chardonnay grape serve these champagnes in crystal glasses and include fine fabrics such as tulle or net in your table setting along with the aperitif serve cheese straws and savoury snacks also seafood carpaccio vegetable terrines or meat in aspic champagne wines with soul these are the very best with a hint of mystery to them from their bouquet to their making add touches of exotica to your table setting and meal and choose rare dishes if you are serving foie gras you will not go wrong you could also serve bisques seafood and rare mushroomspriya balapriyabalatimesgroupcom