With our worlds and palates becoming more borderless, it is rare to find a food and beverage pairing that doesn’t work on some level. Even an unlikely match like champagne and tempura can work well if paired carefully.
Julien Drevon provides expert guidance. According to the CEO and Co-founder of Pivēne, who is also a sommelier, ingredients are the most important factor. “Seafood and vegetables contribute significantly to the best pairings, since their flavours, textures, and fat content interact differently with champagne.”
In this sense, prawns, with their delicate sweetness, are particularly well suited to crisp, citrusy champagnes, while scallops, with their creamy mouthfeel, benefit from fine bubbles and a hint of nuttiness.
Despite their narrow range, vegetables also have flavours that can influence pairings. The sweetness of starchy vegetables may find harmony with richer, fruitier champagne, while earthy mushrooms work well with aged champagne.
Additionally, frying oil, batter composition, and frying intensity have a significant influence on tempura’s taste.
According to Drevon, a light and airy batter can impact how the wine is perceived on the palate, and tempura fried in lighter oils like grapeseed or canola can enhance the champagne’s distinctive characteristics.
“A gentle fry may yield a delicate crunch that complements the finesse of high-quality champagne, but a more intense fry could create deeper, caramelised flavours that call for a more robust wine.”
The combination of bubbles and fried foods has always had an advantage, Drevon explains. Whether it’s beer, prosecco, or champagne, they wash away oil, salt, and fat. “However, champagne particularly enhances the experience with its crisp acidity, fine bubbles, and complexity.”
If this has piqued your culinary curiosity, Drevon has curated a pairing menu featuring four cuvées from Henri Giraud to enjoy with a 10-course meal prepared by chef Daiki Kawaguchi of Tentsuru.
This limited-time collaboration is only available from now until 21 November 2024.
