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  • Monthly Archives: May 2014

    Champagne & Food Pairing


    Last week we partnered with Seattle Chef Rock Silva to host a Food & Champagne Pairing Seminar in Fat Cork’s Champagne cave. We love pairing our bubbles with all sorts of different foods and we specifically wanted to show how this light and refreshing beverage can stand up to even the heartiest of dishes.

    We’re excited to share some of the lessons from the seminar as well as our food and Champagne pairing suggestions!


    Pair like with like

    Match weight and texture: Light foods tend to taste best with lighter wines; heavier foods usually taste best with stronger wines. 

    Match flavor intensity: Mild flavors usually pair better with a delicate wine; more intense flavors typically taste better with richer wines.

    Match color depth: Often absence of color signals low flavor intensity, while deep colors coincide with stronger flavors. Pair darker colored wines with richer foods, and lighter colored wines with lighter foods.

    Pair wine like a pro! 

    Consider the total sensory experience: Look beyond the main protein at the heart of the dish and consider how the entire recipe makes the whole dish look, taste, and smell.

    Salt in food reduces wine’s perceived acidity, sugar increases wines perceived acidity: Salt balances out an acidic wine and it’s one reason why salty dishes can taste great with high acid wines. However, sweeter dishes paired with a dry wine can make the wine taste bitter, but sweet dishes paired with a sweeter wine will make both the dish and the wine taste less sweet.

    Champagne for dessert?

    Dry Champagne and sweets don’t pair particularly well: Because Champagne is typically dry (and Fat Cork Champagne is almost always dry), pairing Champagne with a sweet dessert can make the Champagne taste bitter.

    Pair Champagne with dark chocolate or berries: Because dark chocolate is a little bitter, and red berries are tart, pairing them with Champagne (think rosé) works well.

    Finish with a Brut Nature or an aged vintage Champagne: Serving Brut Nature at the end of a meal leaves the palate refreshed! We like ending a big meal with something light and very dry, like a Brut Nature. The other way we enjoy finishing a meal is with a well aged vintage Champagne. With all of the depth, robustness, and complexity that comes with age, a vintage Champagne speaks for itself at the end of a meal and never disagrees with cheese!

    We served Champagne from 5 distinct categories to demonstrate that every Champagne can be paired with food.

    Light & Fresh
    To start off, we paired Jean Baillette-Prudhoomme Brut Nature with Japanese Hamachi Crudo, crushed peas, fava beans, and lemon oil.

    Light & Fresh Champagne also pairs with salty, fatty foods like salted nuts, olives, light cheeses, and cured meats. A brut nature is always fun when served as an aperitif, either on its own or with small bites.

    Classic & Balanced

    Next, we had the Pascal Redon Brut Tradition with smoked trout, tart apple crème fraîche, dill, served on a rye chip.

    Classic & Balanced Champagne pairs with most foods! Try it with a salad—Greek, spinach and goat cheese, or beet. It’s also wonderful with grilled vegetables, roast chicken, scallops, fish, and the list goes on and on!

    Smooth & Fruit-Forward

    We served the Didier-Ducos Fils Rosé with a Taylor Shellfish Fried Oyster Slider, with Cajun spices and remoulade.

    Smooth & Fruit-forward Champagne also pairs with spinach salad with berries and goat cheese, triple cream cheese with fresh berries or preserves, salmon, or dark chocolate.

    Bold & Earthy

    Next, we had the André Beaufort Millésime 2005 Grand Cru with asparagus custard, Washington morels, Parmesan, and bacon streusel.

    Bold & Earthy Champagne also pairs with bold, rich flavors like mushrooms, roasts, truffles, and stews. Many people think asparagus and wine don’t mix, and while they often don’t, a rustic Champagne without overt flavors of oak does very well with asparagus.

    Rich & Aged

    We ended the event with Grongnet Special Club Millésime 2000 served with Brillat Savarin cheese, hazelnut butter, grapes.

    Rich & Aged Champagne also pairs with anything fatty and smooth, like triple cream cheese. A Champagne as complex as the Special Club can be paired with something pretty simple, or even served on its own to end a meal.

    Bryan Maletis of Fat Cork with Chef Rock Silva celebrating after a successful Food & Champagne Pairing Seminar. Thanks for partnering with us, Rock!

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    Champagne Mother's Day Gift Guide

       Lady Rosé Gift Package // $158
    Three stunning rosé cuveés from three stunning woman Vingeronnes.
       The Fantastic Champagne Club // $99 or $159 per Shipment
    The gift that keeps on giving! Purchase your mother a club membership for hand-selected, exclusive Champagne delivered directly to her door every other month! Choose between 3 month, 6 month, or 1 year memberships. 
       “Me Time” Gift Package // $85
    Three demi bottles that your mom can enjoy solo! Pairs great with bubble baths, a good book and the house to herself. 
       Food Pairing Seminar, May 21st // $70 ($40 for FC Club Members)
    A gift for mother’s that are ultimate hostesses, this seminar will demonstrate the art of pairing Champagne with food. Fat Cork Warehouse, Seattle, Washington.
       Pascal Redon Brut Tradition // $48 
    Pascal Redon is a bold, fruit forward and food friendly Champagne, perfect to enjoy at a Mother’s Day Brunch, a sunny Spring afternoon or a warm summer night. Enjoyed by Champagne novices and aficionados alike.
       Fat Cork Gift Certificate // $50, $100 or $200
    Mom knows best! So why not let her pick out her ideal Champagne? Our Champagne experts are standing by to help your mom select a Champagne that will speak to her.


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