Without a doubt, champagne has the potential to surpass still wines to become the most favoured food pairing option
Champagne has immense potential to become Asia’s favourite food wine, and the reasons are as follows:
1. Its yeast-derived umami provides a flavour bridge with umami-rich fermented bean or fish sauces.
2. Different dosage levels accommodate sweet sauces and glazes.
3. Chilli heat and oily fish, enemies of alcoholic, oaky or tannic wines, are ameliorated or even enhanced.
4. Through it all, champagne’s acidity and bubbles keep the palate fresh.
Below, I’ve consulted a range of experts and wine lovers from across Asia for their favourite food and champagne pairings.
Hong Kong
For char siu, Hong Kong-based Derek Li (Group Sommelier of JIA Group) chose demi-sec, which he said has become “unfashionable,” because it actually integrates well with the honey glaze and provides lively acidity to counterbalance the fat and bitterness of the meat’s charred edges.
Hong Kong-based Carol Yau (CEO of Brilliant Group and Executive Committee Member of OCC Hong Kong) suggested full-bodied vintage with good acidity, nutty and yeasty notes to provide structure to match the honey sweetness and concentrated roasted meat essence of half-lean half-fatty roasted pork.
Delicate Cantonese seafood dishes were also a hit. Yau also picked steamed fish with blanc de noirs of low dosage that is rich enough and has sufficient back-bone to withstand soya sauce’s umami without overwhelming the soft steamed fish meat.
See also: Bak Kut Teh & Beaujolais: 4 Sommeliers Share Their Most Unexpected Wine And Asian Food Pairings