Natalia Kobina, the Chef Sommelier for the OW Group, which includes Only Wine and Openside Friends Kitchen & Bar, recommends pairing champagne with seafood and fish as enticing appetizers. The idea is to start the meal with a crisp, aromatic spark that complements delicate ocean flavors and sets a refined tone for what’s to come. This approach is particularly well suited to Canadian and American dining scenes where seafood plays a starring role and bubbles can elevate textures and freshness across courses. [Source: OW Group]
The first glass shines best when paired with pristine seafood items such as sea urchin and oysters. A classic choice remains a white grape champagne, often labeled blanc de blanc, celebrated for its elegant, delicate bubbles. The resulting profile tends to be round and soft, with aromas that rise from honeycomb sweetness to white flowers, and a generous whisper of butter and fritters. These characteristics make the pairing feel bright yet luxurious, enhancing the briny sweetness of the shellfish. [Source: OW Group]
According to Kobina, salmon appetizers, especially when joined with sea urchin and oysters, harmonize beautifully with champagne. Salmon’s healthy omega-rich oils demand a champagne that can stand up to richness, and options such as blanc de blanc, blanc de noir, and rosé provide sufficient structure and versatility. Blanc de blanc emphasizes finesse, blanc de noir adds depth, and rosé introduces a subtle fruitiness that can bridge seafood flavors with fish oils, creating a cohesive tasting experience. [Source: OW Group]
The sommelier chef also recommends serving raw seafood with mango and avocado, along with dishes featuring tartar-ready fish. A salad featuring grilled shrimp emerges as another strong option, offering a textural contrast between the succulent shrimp and the crisp greens, while champagne maintains its role as a palate-pampering partner. This approach invites guests to explore sweetness, acidity, and mineral notes in tandem with seafood textures, resulting in a balanced and memorable prelude to the main courses. [Source: OW Group]
Former Brand Chief Montoev suggests a playful nod to tradition by not replacing the main ingredient in a beloved salad such as Herring under a fur coat. The idea is to honor the classic while pairing it thoughtfully with champagne, allowing the seafood fats and pickled flavors to meet bubbles that cleanse and refresh the palate. This pairing strategy reflects a broader principle: champagne is versatile enough to carry both light and richly seasoned seafood dishes, making it a versatile starter across menus and occasions. [Source: OW Group]