Natalia Kobina, Chef Sommelier (OW Group) of Only Wine and Openside Friends Kitchen&Bar (OW Group), recommended serving champagne with seafood and fish as appetizers.
“The first glass is best complemented by fresh seafood: sea urchins or oysters. Either way, you won’t lose if you choose the classic classic – white grape champagne, but also blanc de blanc. Elegant and delicate bubbles, rounded soft taste and the richest aromatics: from honeycombs and white flowers to butter and fritters.
According to Kobina, salmon appetizers along with sea urchin and oysters will go well with champagne. “Salmon is a healthy oily fish, and the only beverage that can truly withstand the oil it contains is, of course, champagne. You can choose from blanc de blanc, blanc de noir (white to red) and rosé,” he explained.
The sommelier chef recommended serving raw seafood with mango and avocado, along with fish that can be used to make tartar. He says a salad with grilled shrimp is also a great idea.
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