One of the great myths about Champagne, repeated ad nauseum around the holidays, is the proposition that Champagne makes a good match with sweets, particularly chocolate. It’s all a lot of hooey. But not for the reason you might imagine.
When most well-meaning wine enthusiasts champion Champagne and chocolate, they are generally promoting a match involving brut or brut rose. These wines are far too dry to be served with sweets. The result will leave a sour taste in your mouth for sure.
The wine must be as sweet or sweeter than the sweet treat, or dessert, for the pairing to be successful. There is a Champagne for this sort of match — the demi-sec.
These are lovely Champagnes, generally very soft and round on the palate, and splendid when paired with desserts that are not too sweet, such as fruit tarts.
I’m always looking for an opportunity to pop the cork on a demi-sec and found one last night when I had friends over for dinner and served poached pairs with marscapone cheese. The pears were poached in Bonterra Muscat.
I served the Mumm Champagne Joyesse demi-sec, a beautifully balanced, slightly sweet bubbly that complemented the poached pears beautifully. It was a huge hit!
What joy! What Joyesse!
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