A bottle of champagne is never uncorked into indifference, the smell and taste will delight the delicate aromas of the wine, but when you season a dish or add a sauce you’re thinking about combining flavors that taste good together. Champagne is the perfect affordable luxury to lift any special occasion and is ideal for toasting, as aperitifs, for socialising or for serving throughout a snack.
Named after a fishing port of Denmark, toast Skagen is an elegant combination of prawns, mayonnaise, fresh dill and Kalix Löjrom Roe on a small piece of bread and is typically served as a starter at dinner parties.
Brie – light and fruity champagne
Fol Epi – nutty flavoured champagne
Cambebert – extra dry champagne
Cheddar – sharp and bright champagne
Edam – nutty flavoured champagne
Roquefort – demi-sec champagne
Chèvre (goat cheese) – full-bodied, rich champagne
Gouda – nutty flavoured champagne
POTATE CHIPS AND CAVIAR
A very simple snack with sour cream dip, flavored with lemon zest and dill. The fat, acid and salt goes well with champagne, the bubbles wrapping up the taste of umami from caviar.
TOMATO AND MOZZARELLA BRUSCHETTA
The flavour of roasted bread, topped with cheese, tomato and basil leaved, goes hand in hand with a fruity and fresh champagne.
PLATTER OF BERRIES AND DARK CHOCOLATE WITH SEA SALT
Berries and champagne work well but choose a wine with a distinct sweetness, since berries need equal opponents. Sweetness in food would reinforce the wine’s acidity and the wine is also perceived as less sweet.