Champagne and cheese

Whether it’s date night at home, NYE, or a girl’s night binge-watching your favorite show, a fun way to celebrate and elevate is to create a champagne charcuterie board with delectable morsels that pair well with sparkling wine, prosecco, cava, and of course champagne (aka champers, bubbly, fizz).  A champagne grazing board is also great for adult birthday parties, bridal showers, and watching award shows.

Champagne and sparkling wine are really one of the most versatile wines for food as it contains high levels of acidity and a small amount of sugar. The two extremes complement elements in almost any food, from tame poached salmon to red-hot Thai food. Often referred to as the scrubbing bubbles for your palate as it cleanses the tongue and balance

Spritzy bubbles refresh the palate that acts as a cleanser (aka the scrubbing bubbles for the palate), getting you ready for the next burst of flavor. Bubbles work particularly well with fried and spicy foods, helping to cut through the fat and tame heat.

Champagne or sparkling wine has racy acidity, and that trait is very food friendly as it is balanced by fat, salt, and sweet flavors. The acid in bubbly balances out salty foods well, making it a classic pairing for oysters and any sort of snacky foods like salted nuts, french fries, and popcorn.

We suggest considering some decadent items on your Champagne Charcuterie Board and make sure it is laden with some exceptional items, from the chicken and veal pâté, prosciutto di Parma to the creamy goat cheese the warm chestnut infused honey – or savory cheese fondue for some real French-flare.

What You’ll Need To Make a Champagne Charcuterie Grazing Board

Pâté. Prosciutto. Soppressata. Genoa Salame. These meats are perfect for pairing with various kinds of cheese and work well with extra-dry bubbly the sweeter sparkling wine styles like Demi-Sec and Doux.

Soft. Semi-Soft. Semi-Hard. Hard Cheeses. When it comes to cheeses, you have so many options. Again, select the cheeses with the flavor profiles you enjoy as you can’t go wrong.

Fruit & Honey. Any good grazing or charcuterie board worth its salt will have a fair share of fruit and at least one variety of honey and some honeycomb.

Even though fruits pair well with cheeses, they also act to cleanse the palate. 

Honey also brings out the different characteristics of cheese. Typically, light honey is paired with light cheeses, and intensely flavored honey like chestnut honey or buckwheat honey is generally paired with robust or intensely flavored cheeses like sharp and tangy cheddar cheeses, Comté, Gruyère, or Parmigiano-Reggiano.

Bread & Crackers

  • Baguette
  • Cheese Crisps (Asiago + Cheddar)
  • Fig or Date based crackers
  • Multi-grain Gourmet Crackers
  • Garlic Breadsticks
  • Bruschettin (Snack Size Italian Bruschetta Toast)



  • Brie
  • Gouda
  • Parmesan
  • Feta
  • Camembert
  • Goat cheese
  • Délice de Bourgogne


  • Oysters
  • Shrimp
  • Smoked Salmon
  • Crab
  • Lobster
  • Caviar


  • Foie Gras
  • Chicken Liver Mousse
  • Prosciutto
  • Salami
  • Sopressa
  • Fried Chicken (yes really – it might be the BEST pairing)


  • Figs
  • Grapes
  • Pear
  • Apple
  • Strawberry
  • Raspberry
  • Blueberry

The Sweeter Side

  • Shortbread
  • Pound cake
  • Meyer lemon Tart

Fondue – it doesn’t get more French (or fun) than a hot and delish cheesy, savory fondue.   Here are some fabulous recipes to consider

23 Next-Level Fondue Recipes

Fondue Recipes for Dinner Parties

If you are considering what to buy and don’t want to spend a fortune, or want a one-stop shop,  here is a good reference for Trader Joe’s from The Baker Mama.

How to know what sort of sparkling wine or champagne to serve?

Like any wine, Champagnes range from sweet to dry. Here are the labels to look for:

    • Demi-sec – The sweetest of Champagnes, but not as sweet as a dessert wine. It means “half sweet.”
    • Dry – A shade drier than demi-sec.
    • Extra dry – One-step drier.
    • Brut – The driest form, and the most typical/popular.

Some styles

    • Blanc de Blancs is made only with white grapes. It generally goes well with lighter foods, such as seafood and vegetables. Also good as a pre-dinner aperitif.
    • Blanc de Noirs, made solely from red Pinot Noir and Pinot Meunier grapes, with a deeper golden color than the Blanc de Blancs. It makes a great pairing with full-flavored or rich foods.
    • Rosé. The color comes from the addition of Pinot Noir wine at the second fermentation, the point at which still wine becomes Champagne. This type is one of the best to have with dinner, according to Ed McCarthy, author of Champagne for Dummies.

cheese board

Add a little luxury to your next occasion and always embody that champagne state of mind!

Learn more entertaining hacks here!

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