Champagne. It's Not Just for Breakfast Anymore

Earlier today, I did a short post about Champagne, focusing on Rose Champagne.

Later, browsing through cooking magazines, I found an article called "Pairing Dessert and Demi-Sec" from Food & Wine Magazine, April 2006.

From the article: 

"When people think about sparkling wine, they typically imagine dry, drisp efferevescence--and well they should. The vast majority of quality sparkling wine isn't sweet (often it's labeled brut, a term that effectively means "bone dry"), but that small percentage of sweet sparkling wine is one of the world's great secrets.  Typically labeled sec or demi-sec, these are dosed with just enough sugar to make them ideal partners to sweet desserts--like the extraordinary strawberry-lemon verbena napoleons, mocha-pecan roll and baby Boston cream cakes here."

The links take you to the recipes themselves. 

In the article, Ray Isle, the author pairs the sweet napoleons with "Schramsberg's delicately sweet, citrus-appley 2002 Cremant Demi-sec".

The pecan roll, which is described as "rich and chololaty but also ethereal and soufflelike" is paired with Mumm Nappa's lush, modreately sweet Cuvee M."

The boston cream cakes are paired with "the apricot-inflected Korbel Sec."

I thought it interesting that none of these was paired with the sweetest "doux" Champagne.

It's worth thinking about it the next time you host a special dinner.  If you make a delicious dessert, what could be more special than serving it with the perfect Champagne. Your guests will never forget.