Sparkling wine and food matching

6 perfect sparkling wine & food pairings              

Sparkling wine and food is in general a match made in heaven. The acidity in the wine, fairly low alcohol levels and the bubbles complement a wide range of flavours and textures including some pretty rich foods. Getting the right sparkling wine though is worthwhile as a brut Cava will not pair well with the same foods as an extra dry Prosecco for example.

We narrow it down for you with 6 perfect food matches for different sparkling wines; you may be surprised by some of them. 


Fish and chips (in fact any fried fish). Yes seriously, non-vintage champagne is considered the perfect match as the crispness cuts through the grease and as you would expect matches well with fish. Non-vintage is better than vintage as the taste is usually fruitier and the acidity crisper. Vintage champagne might work but its flavour profile is usually less fruity and more yeasty which can make it a little heavy. Maybe not the most romantic meal but it would save on the cooking.

If you are splashing the cash, try vintage champagne with caviar or a dish with a rich truffle sauce.



Charcuterie & cheese. The very slightly sweet and fruity flavours of Extra Dry Prosecco (the style which to date has been most consumed in the UK) is a great match for savoury, salty meats and cheeses especially those from its homeland of Italy like Prosciutto and Parmigiano-Reggiano. The acidity also cuts through any fat in the meats and in creamier cheeses like Mozzarella and Ricotta. Note these are all quite delicate meats and cheeses which fits with our mantra - to match light food with lighter-bodied wines.

Perfect for an easy dish to pick at whilst putting the world to right or as an appetiser before hitting the town. Pretty versatile, Prosecco would also work with a seafood or a vegetarian platter e.g. stuffed mushrooms, artichokes, asparagus etc and with many desserts. 


Sushi & ceviche. Made by the champagne method but from local Spanish grape varieties, Macabbeo, Parellada and Xarel-lo, Cava and its premium cousin Penedes are usually fruity without being very light so they do not overpower the delicate flavours.

Their high acidity complements slightly fatty and salty food like sushi - and soy sauce.


Crémant de Bourgogne rosé

Spicy dishes like mild to medium curries. Also made by the Champagne method, Crémants are a fantastic alternative to Champagne which might seem a little decadent with curry. A Crémant de Bourgogne rosé has spent time on the black grape, Gamay, to get its colour. This process and the grape also gives the wine more fruity berry flavours which complement spicy foods.

Mild to medium Indian dishes like chicken tikka will also enhance the creaminess of the wine. 

English Sparking Wine

Shellfish including oysters, lobster and crab. Champagne would work equally well but I like to promote English Sparking Wine as it is for many still an undiscovered pleasure. 

Moscato d'Asti

Not to be confused with the very different Asti (or Asti Spumante as it used to be known) Moscato d'Asti complements most desserts but especially fruit based desserts. 

I have been stocking a fabulous Moscato d'Asti almost since the website was launched. Sales have been infrequent and mainly to Italians living in the UK. It's not a surprise as this isn't a wine that would jump to mind for most Brits when looking for a sparkling wine especially as it is slightly sweet. It is also low in alcohol and light-bodied and, despite its sweetness, has a really crisp acidity which makes it the perfect fits for most desserts - and a very refreshing change to super sweet dessert wine.

I hope I have given you some inspiration.

You can also read about the different production methods used for sparkling wines and my general food and wine matching tips


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Lindsay Cornelissen DipWSET is passionate about good quality wine and set up her online wine business, Wines With Attitude, to share that passion with other wine lovers.

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