Champagne with crispy brown rice with blue crab, smoked tomato French dressing, and fennel purée
Taking part in with rice’s texture by stir-frying it for a couple of minutes creates a dish that has crispiness and layers of texture, says Cassidee Dabney government chef at Blackberry Farm in Tennessee. Combining crispy rice, creamy fennel purée, and meaty crab creates a dish that “contrasts and enhances the playful effervescence” of Champagne.
Champagne with black cod and saikyo miso rice
“With Japanese meals, there are sometimes numerous components that may trigger battle with wine—sugar, soy sauce, vinegar, and so on. Champagne can work with many of those components and, for my part, typically enhances the delicate aromatics of our meals in a approach that also wines can’t, says Brandon Hayato, proprietor and chef at Hayato in California. The rice dish has some oil from the fish that envelops every grain of rice, which is balanced by the acidity of Champagne. There’s a smoky aspect within the rice that we get from grilling the fish over charcoal; there’s miso and ginger within the dish as properly, and all of this stuff might be enhanced by Champagne, however not overwhelmed by it.”
Rosé Champagne with seafood over Mediterranean rice
Eduardo Valle Lobo culinary director at Frasca Meals and Wine in Colorado suggests a fancy rosé Champagne with salinity and construction to enhance his Mediterranean tackle a traditional paella, full with lobster meat, uni, razor clams, blue crab and langoustine. Completed with an fragrant shellfish inventory. Cooked slowly, the rice takes on the extreme seafood flavors which makes a fantastic counterpart to some (rosé) bubbles.