Bubble KnowledgeDiscoverFood Pairings

5 Bizarre Bubbly Food Pairings

by Anne-Louise Bernard - August 14, 2017

Sick of pairing your sparkling wine with the same old things? These perfect fizzy pairings are as unexpected as they are amazing – so let’s get cooking!

Fish and Chips

The human palate can taste five main flavours: salt, sweet, acid, fat and spice. The best fizzy pairings are with foods that are next to, the same as or directly opposed to sparkling wine’s main characteristic, acidity. Those flavours are sweet, salty and fatty. Fish and chips – fatty and salty – are perfect with an acidic ‘brut’ sparkling wine. So the next time you’re enjoying some fish and chips with a glass of fizz by the sea, you can be sure you’ve made a perfect pair!

Beans on Toast

The preferred food pairing of one of the UK’s most famous wine writers, beans on toast is a perfect companion for sparkling rosés like the bubbly bottle in your box. As Sommelier Wilem Powell explains, “The rich summer berry flavours in rosé give the illusion of sweetness, which matches brilliantly with the slight sweetness of baked beans. Meanwhile, the acidity of the wine matches the acidity of the tomato-y sauce.” A fizzy way to elevate a guilty pleasure? Count us in!


Sparkling rosé is often written off as a before-or-after-dinner affaire, but these wines are actually super versatile food wines. For example, they’re great with duck dishes – the wine’s naturally high acidity will sweep away the fat of the duck, while the intensity of the red berry flavours can stand up to the deliciously unctuous flavours of duck served in any number of styles.

Brut fizz – particularly German Sekt with its intense flavours and aromas – is amazing when coupled with spicy east and south Asian food. As Wilem explains, “The sweetness helps to tame the spice, while the bubbles create the same sensation that makes lager and curry such a firm favourite.” Count us in!



Wine Pairing Cheat Sheet

Rich and meaty dishes, tomato-based sauces: Robust reds like Cabernet Sauvignon
Light cream sauces, delicate fish: Light whites like Sauvignon Blanc
Vinaigrette sauces, goat cheese dishes, tart or berry-based desserts: Sparkling wine
Super-spicy dishes: Sweet whites like Gewürztraminer and Riesling

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