About Town Dining

Discover the Best Champagne Pairings for Valentine’s Day

Planning to have a bottle of bubbly with your sweetheart this Valentine’s Day? Make the date more exciting with these 10 Champagne pairings that are bound to surprise and delight your beau — and your tastebuds.

Corn Nuts

Yes, Corn Nuts! I was turned on to the pairing between Champagne and this curious crunchy snack food by a Sommelier in Paris years ago. It works remarkably well and has been my go-to ever since. Enjoy with Veuve Clicquot’s classic Yellow Label Brut.

Foie Gras

The umami-rich liver pate is a perfect match with fine Champagne. Try Grand Anne 2004 by Drappier — delicious!

Thai Food

The spicier, the better. Clean and cold bubblies, preferably a Blanc de Blancs or Rose, make for excellent combos with tasty Thai cuisine. Some fine Moet & Chandon Imperial will satisfy.


Any other potato chips will do, but there’s something about the unusual, salty, artificial nature of Pringles that goes great with Champagne. Pair with some Delamotte, Blanc de Blancs.


Nothing tastes better with a dish like Lobster Thermidor than a brilliant glass of Champagne (see Julia Child’s Lobster Thermidor recipe). And with a lusty bottle of Krug’s Grande Cuvee, it’s as good as it gets.


Simple, clean, and elegant sushi makes a fine marriage with a good Rosé from G.H. Mumm.

Fossier Biscuits Roses de Reims

Like little ladyfingers, these delightful biscuits offer a delicate complement to bubbles. Try dipping these treats in your Champagne. They’re made in Reims, one of France’s Champaigne regions, and they’ve been around since 1690. Sample with Pommery’s bold and elegant Cuvee Louise.

Chocolate Fondant

Try this dessert with Cuvee William Deutz Millesime. Yummy!

Smoked Salmon on Toast Points

High-quality smoked salmon, like that from Scotland or Ireland, pairs gorgeously with a good bubbly. Try it with a nutty yet refined Bollinger Special Cuvée.

Crème Brûlée

This classic French dessert pairs naturally with bubbly, especially a creamy, complex wine such as the under-the-radar Henriot Blanc de Blancs.
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Bob Ecker

Bob Ecker is a Napa, California based freelance writer/photographer and wine judge producing destination travel, wine, culinary, business, sport, and feature content. His work has appeared in USA Today, Dallas Morning News, Chicago Tribune, Boston Globe, the Philadelphia Inquirer, and other publications. His magazine articles are also in Business Traveler Magazine, Decanter, Fine Wine, Costco Connection, Business Jet Traveler, and more.

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