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.

For a memorable New Year’s Eve party, here are some Champagne/ sparkling wine cocktails and food pairing ideas to help ring in the celebration:

Champagne Cocktails:

• Classic Champagne Cocktail: Sugar cube soaked in bitters at the bottom of a flute, topped with Champagne. Garnish with a lemon twist.
• Bellini: Peach purée topped with Champagne. You can also try variations using other fruit purées like strawberry or mango.
• French 75: Gin, lemon juice, and simple syrup topped with Champagne. Serve in a flute with a lemon twist.
• Elderflower Sparkler: Elderflower liqueur mixed with Champagne and a splash of soda water. Garnish with a sprig of fresh mint or a slice of cucumber.
• Pomegranate Champagne Punch: Pomegranate juice, orange liqueur, and Champagne. Add pomegranate seeds and orange slices for a festive look.

NYE Food Ideas

• Appetizers and Finger Foods:
  • Miniature versions of classic appetizers like mini quiches, stuffed mushrooms, or cocktail meatballs.
  • Smoked salmon or tuna tartare on cucumber slices or crispy crackers.
  • Crostini with various toppings like goat cheese and fig jam, prosciutto and melon, or roasted vegetables.
  • Seafood Platter: Oysters on the half shell, shrimp cocktail, and smoked salmon served with various dipping sauces.
  • Fondue: Set up a cheese or chocolate fondue station with an array of dippables like bread, fruits, vegetables, and marshmallows for dipping. We love these cheesy resources for fondue! 23 Next-Level Fondue Recipes & Fondue Recipes for Dinner Parties
  • Sliders and Mini Sandwiches: Serve bite-sized sandwiches with different fillings such as roast beef with horseradish, pulled pork, or vegetarian options like grilled veggies with hummus.

• Desserts:
  • Champagne-infused desserts like Champagne cupcakes, Champagne truffles, or Champagne sorbet.
  • Decadent chocolate fondue with assorted treats for dipping like strawberries, marshmallows, and pretzels.

EXPERT IDEA: Gourmet Cheese and Charcuterie Platter: Include an assortment of cheeses, cured meats, nuts, fruits, and spreads. Refer to the previous suggestions for a stunning charcuterie board.

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.

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

Remember to cater to different dietary preferences and allergies if known among your guests. These ideas offer a mix of flavors and textures to elevate your New Year’s Eve party and ensure a memorable celebration!

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.

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

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