Some would say "ooohhhh" not for cooking all the same, it would be a sin!!!, and others say "hhhuuumm" it is a real delight associated in a recipe!!! So which champagne to choose for cooking? Which type of Cuvée is most often used in cooking? Which champagnes should be avoided in cooking??!!!
We all agree that a vintage champagne or a top-quality champagne is a wine to keep for aperitifs or delicate meals with friends and family.
On the other hand, all entry-level Brut champagnes (preferably) from all Champagne Houses are ideal for use in sauces for meat dishes, Blanc de Blancs for fish dishes, and Rosés for red fruit desserts.
As for sweet or even very sweet champagnes, they are the perfect hosts for your foies gras, for example, by making a jelly or sabayon with all the fruits you like... it's a real treat!
As a sorbet, champagne is ideal at the end of a meal!
Happy tasting to you all...