Umami can be combined with champagne by pairing dishes naturally rich in umami, such as oysters, Parmesan cheese, or mushroom risotto, with champagne that also contains umami components due to long aging on its lees. The synergy between the umami in the food and the acidity and bubbles of the champagne creates an enhanced, harmonious taste experience. Other umami-rich dishes that pair well include caviar, truffles, and seaweed dishes. Umami flavor is caused by free glutamate and free nucleotides, scientifically based on an allosteric effect on the umami receptor. This makes, for example, eggs and bacon with cheese and ham a delicious combination. Based on measurements of umami compounds in champagne and oysters, Vinther Schmidt, Karsten Olsen, and Loe Mouritsen suggest in Nature in 2020 that champagne and oysters are a good combination, possibly due to the presence of free glutamate in champagne and free glutamate and 5'-nucleotides in oysters.

 

Champagne, known for its versatility, complexity, and variety of styles, is the ideal complement to a wide variety of dishes. Apparently, the answer is umami. While basic flavors like salty, sweet, sour, and bitter are easy to recognize, people are generally unaware that the taste we recognize in many favorite dishes is umami. The key to intense umami flavors lies in combining glutamate-rich foods with products containing these ribonucleotides. The aging process releases significant amounts of free glutamate into champagne. That's why champagne pairs so well with so many dishes. Below are four examples.

 

Fish & Chips with Champagne This British classic pairs beautifully with a lively and zesty Blanc de Blancs Champagne, a 100% Chardonnay with citrus notes that perfectly complements seafood and cuts through the oil in the batter. This makes the meal feel much lighter.

 

Sushi with Extra Brut or Zero Dosage Champagne. Perfect with sushi, sashimi, or poké bowls. Extra Brut or Zero Dosage Champagne is the choice of purists due to its extremely low sugar content. Not only is it extra refreshing and a perfect match for these light dishes, it also contains only sixty calories per glass.

 

Pork Dumpling Soup with Vintage Blanc de Noirs Champagne pairs well with dumpling soup, or Sui Kow, a wonderfully flavorful broth with rich pork dumplings. This Champagne has been aged in the cellars for at least three years and is made exclusively from red grapes (usually Pinot Noir and Meunier), allowing its complexity and texture to enhance this rich dish.

 

Shrimp Tacos with Rosé Champagne. Rosé Champagne is becoming increasingly popular and is available in a wide range of styles—from light to full-bodied—and colors—from pale to salmon. This versatile Champagne pairs well with spicy dishes. For a complex yet fruity experience, try it with shrimp tacos.

 

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