Drink

If You're Not Drinking Champagne with French Fries, You're Doing It Wrong

Even the experts at Moët & Chandon say so.
IMAGE Getty
Comments

When it comes to fancy foods, high-low pairings can lead to some surprisingly delightful combinations. For example, if you’ve never eaten caviar and potato chips together, you’re missing out.

So, we were excited to hear that earlier this week, Marie-Christine Osselin, Moët & Chandon’s wine quality and communication manager, told The Drinks Business that she thinks french fries are one of the best foods to pair with a glass of champagne.

According to Osselin, the saltiness and crunchiness of french fries are the perfect complement to champagne’s fine bubbles and zesty acidity.

But don’t go pairing your next glass with an order of cheese fries. “Champagne is a wine that asks for simple ingredients, no more than three,” she said.

ADVERTISEMENT - CONTINUE READING BELOW

In fact, one of the most famous appetizers at New Orleans' Sylvain is the order of Champagne and French Fries. The “perfect combination” of Delamotte Brut and hand-cut fries—as it is described on the menu—goes for either $50 or $90 for a small or large serving.

Sylvain’s owner, Sean McCusker, got the idea at a Veuve Cliquot event where one of the champagne company’s “head guys” told him that “pomme frites” were his favorite food to eat with champagne, according to Eater New Orleans.

“The next afternoon, a friend and I hit Les Halles where Anthony Bourdain was the chef and was making what I thought were the best fries in NYC,” McCusker told Eater. “We ordered a plate and a bottle of champagne. We each grabbed a fry, stuck it in our mouths and followed it with a gulp of champagne and it was a revelation."

Food & Wine’s longtime wine editor Ray Isle also agrees.

ADVERTISEMENT - CONTINUE READING BELOW

“I’ve been saying this for years, as have many, many sommeliers,” Isle told Food & Wine this week. “Basically, salt and fat plus high acid and bubbles equals a great combo.”

Isle even takes it a step farther.

“Fries, potato chips—hell—fried pork rinds would work too,” Isle said. “But I don't think you're going to get the folks at Moët to suggest pairing their champagne with fried pork rinds—that's too down-home for them, for sure.”

From: Town & Country US

This story originally appeared on Esquire.com.

* Minor edits have been made by the Esquiremag.ph editors.

Comments
View More Articles About:
Recommended Videos
About The Author
Lyndsey Matthews
View Other Articles From Lyndsey Matthews
Comments
Latest Feed
 
Share
 
Share
San Miguel Corporation president Ramon Ang remembers his roots and gives back to his hometown.
 
Share
Marty McFly, Cliff Booth, and 12 other ways to embrace the holiday.
 
Share
One of horology’s most romantic complications, moon phase watches are an opportunity for watchmakers to show off their technical finesse and know-how.
 
Share
The self-styled disruptor did just that, and after five years, is set to depart the brand.
 
Share
Load More Articles
Connect With Us