Christmas meal: choose your champagne
When would you like to drink your Champagne : as an aperitif, for the dessert or during the whole meal? Are your guests rather sweet or savory beaks? When you have answered these two questions, the hard part is done.
Depending on its category, Champagne goes from bitter to sweet. Natural crude contains less than 3 grams of sugar per liter. It is followed by the extra raw, the crude (less than 15 grams), the extra dry, the dry (between 17 and 35 grams), the semi-dry and the sweet which contains more than 50 grams.
As an aperitif, prefer a Champagne raw or dry. Beyond, it will be too sweet and will not be suitable for salty canapés. For more originality, serve a Champagne pink. It's nice and more, it always has its effect with the guests.
For the dessert, put on a half-dry which will form a nice agreement with a brioche with candied fruits or a log.
If you are afraid of making a faux pas, choose a vintage wine or a grand cru, often of better quality but also more intense. Fine bubbles are also signs of quality. To note: the older the wine, the stronger it is. Attention therefore to lovers of sweetness.
If you want to serve Champagne from A to Z at Christmas or New Year's Day, prepare in Entrance oysters au gratin or scallops. Prefer white meats for the main course. As to dessert, flee the chocolate and lean for a dessert fruit-based. But even in this case, nothing prevents you from serving a raw with your oysters and ending with a half-dry for the dessert.
Depending on its category, Champagne goes from bitter to sweet. Natural crude contains less than 3 grams of sugar per liter. It is followed by the extra raw, the crude (less than 15 grams), the extra dry, the dry (between 17 and 35 grams), the semi-dry and the sweet which contains more than 50 grams.
As an aperitif, prefer a Champagne raw or dry. Beyond, it will be too sweet and will not be suitable for salty canapés. For more originality, serve a Champagne pink. It's nice and more, it always has its effect with the guests.
For the dessert, put on a half-dry which will form a nice agreement with a brioche with candied fruits or a log.
If you are afraid of making a faux pas, choose a vintage wine or a grand cru, often of better quality but also more intense. Fine bubbles are also signs of quality. To note: the older the wine, the stronger it is. Attention therefore to lovers of sweetness.
If you want to serve Champagne from A to Z at Christmas or New Year's Day, prepare in Entrance oysters au gratin or scallops. Prefer white meats for the main course. As to dessert, flee the chocolate and lean for a dessert fruit-based. But even in this case, nothing prevents you from serving a raw with your oysters and ending with a half-dry for the dessert.
