Champagne: better with oysters or fries?
Last night, we dodged rain clouds and feasted on Wellfeet oysters, lobster rolls, and grilled striped bass. Cape Cod’s finest. And washed it all down with a bottle of Camille Savès, Carte Blanche NV. This made me ponder one of the wine world’s most urgent questions: is champagne better with oysters or fries?!? (Fries, often double-fired, frequently come with lobster rolls, for those who haven’t had the pleasure.) Have your say in the comments! While oysters may be a classic pairing, the high-low pairing of fries works so well, if you haven’t tried it, thanks to the fat and crispiness of the fries and the acidity and bubbles in the champagne. Mmmm….
Aug
12
2012
On August 12th, 2012 at 3:10 pm ,Weston wrote:
Fries! or Popcorn
On August 12th, 2012 at 3:21 pm ,Dave wrote:
Recently had Muscadet with Oysters AND Fries in Martha’s Vineyard. Fantastic lunch lineup.
On August 12th, 2012 at 4:01 pm ,Quizicat wrote:
Fries and Champagne, both oh so French.
On August 12th, 2012 at 5:45 pm ,Ghetto Sommelier wrote:
Neither — I like my Champagne w/ spicey Buffalo wings
On August 12th, 2012 at 7:37 pm ,auds wrote:
I do the same with Pinot Blanc, half dozen and a basket of fries. Soooo good.
On August 12th, 2012 at 8:08 pm ,Madaboutwine wrote:
Champagne…perfect…with anything!…or alone…no need to choose
On August 12th, 2012 at 8:38 pm ,VinoVeritas wrote:
I just had a pizza with Champagne. Not too shabby
On August 12th, 2012 at 11:41 pm ,RobinC wrote:
I really need something fat and crispy. I’d rather have mussels and gazpacho with my champagne.
On August 13th, 2012 at 12:43 am ,mel wrote:
Fries! was just in CC, picked up some Striped Bass in Wellfleet
but did not stay for the fresh oysters. Had some in Brewster, meh…
had plenty of better oysters.
On August 13th, 2012 at 7:39 am ,Kaaren wrote:
Fries have fat, the enemy of effervescence. Oysters let you keep your mousse for longer. Not saying that well-drained salty fries aren’t extra good with the cleansing acidity of the champagne…..
On August 14th, 2012 at 11:17 am ,Aaron Meeker wrote:
Doc-
Have to go with perfectly double fried fries. Often oysters are too briny for Champagne and cover up the seductiveness and litheness of Champagne. That said a great BldBl and Kumamotos are tremendous, though my flavor is still fries. Especially with Black Truffles atop and a great Noir dominated wine (Lallement anyone).
I did have a tremend
On August 14th, 2012 at 11:18 am ,Aaron Meeker wrote:
Doc-
Have to go with perfectly double fried fries. Often oysters are too briny for Champagne and cover up the seductiveness and litheness of Champagne. That said a great BldBl and Kumamotos are tremendous, though my flavor is still fries. Especially with Black Truffles atop and a great Noir dominated wine (Lallement anyone).
I did have a tremendous snack in Chicago this week though at a Champagne bar aptly named “RM.” Puff pastry profiteroles filled with savory buttered popcorn cream. Like gougeres on crack!
On August 15th, 2012 at 11:05 pm ,Henri Vasnier wrote:
Oysters or fries? Like there’s a wrong answer there? A dozen oysters, a side of fries, and a bottle of Champagne, please.
On August 16th, 2012 at 12:38 pm ,Andrew wrote:
One of my favorite recent pairings has been homemade popcorn tossed with rendered pancetta fat, parmesan, smoked salt, and fresh herbs with cava.
On August 19th, 2012 at 9:44 pm ,erpaja wrote:
Mortadella!