Why NEVER Pair Chocolate with Champagne

Why NEVER Pair Chocolate with Champagne

Why you should NEVER pair chocolate with champagne: A sommelier explains why luxury treats don’t go together because “bitterness and acidity mix the taste” and why POPCORN should be given instead of sparkling drink

  • Sommelier and founder of Michelin-starred restaurant Kitchen Table Sandia Chang said the bitterness of chocolate “confuses” the acidity of champagne, so they don’t pair well.
  • Suggest pairing pop with oysters or truffle popcorn, or if you want to give your loved one chocolate, opt for a sweeter fortified wine for Valentine’s Day instead.
  • They added that champagne also pairs well with pizza and fried chicken for a casual Valentine’s Day.

Today, many people will give their loved ones champagne and chocolate as a sweet gift for Valentine’s Day.

But the combination of the two treats should never be paired together, warned the lead sommelier.

In an exclusive interview with FEMAIL, Sandia Chang, sommelier, founder of online winery The Bubbleshop and co-founder of two Michelin-starred Kitchen Tables in London, explained that the bitterness of chocolate “mixes” the acidity of champagne, which means you lose the taste of both. .

Instead, she suggests pairing fizz with oysters or popcorn with truffles, and if you want to give your loved one chocolate, opt for a sweeter fortified wine.

Today, many people will give their loved ones champagne and chocolate as a sweet gift for Valentine's Day.  But pairing two treats should never be paired together, warned the lead sommelier (stock image).

Today, many people will give their loved ones champagne and chocolate as a sweet gift for Valentine’s Day. But pairing two treats should never be paired together, warned the lead sommelier (stock image).

“I find that the bitterness in chocolate really knocks down the taste of wine and especially champagne, which has a higher acidity,” she explained.

“The best combination for Valentine’s Day is champagne and oysters, because the minerality of oysters goes very well with the chalky notes of champagne.

“If your choice is lobster or seafood, a richer champagne like Olivier Horiot, 5 Sens, Extra Brut is the perfect accompaniment.

The best aphrodisiac dishes and combinations for Valentine’s Day

Chanel Owen, sommelier at London’s Michelin-starred restaurant Pied à Terre, said: “Salt reacts much better with wine.” [than sugar]- the combination of flavors is very spicy.

“It has fewer floral and fruity notes, and oaky whites like Pouilly Fume or aged Sancerre double the creaminess of seafood and other savory dishes, so pair them with caviar, oysters, olives, or hard cheeses.

“Curry and spices are famous aphrodisiacs.

“Spices enhance the texture, acidity and tannins of wines, whether they be ginger, aromatic or harsher flavors, so avoid dry wines and opt for aromatic grapes like Beaujolais, GSM blends from South Australia or fruity Pinot Noir styles like Californian” .

Sandia added that oysters are great for Valentine’s Day because they are an “aphrodisiac” and “the perfect accompaniment to champagne.”

If you prefer steak for Valentine’s Day dinner instead, Sandia offers “rosé champagne over the classic glass of red.”

“Rosé champagne with skin maceration has more structure and tannins, and is also slightly lighter and refreshing than red wine,” she explained.

And if you want to stick with chocolate for your Valentine’s Day fare, opt for sweet wine to go with it.

“I prefer richer sweet wines like Recioto della Valpolicella or fortified wines like Magiera,” explains Sandia.

“White chocolate, however, goes well with champagne. I would pair white chocolate with rich oak style champagne.

“Or pair champagne with something as simple as truffle popcorn, chips, charcuterie and cheese.

“I don’t think there are any other gift pairings that would be completely wrong.

“But what you don’t expect from champagne is junk food like pizza and fried chicken.

“A romantic night can be as simple as sharing a bottle of champagne and pizza.”

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