Veuve Clicquot with ribs?
Champagne with BBQ at NYC’s Blue Smoke? Well, perhaps. This was the contention dreamed up by VC’s marketing team to promote the consumption of their brand of fizz with food, and some of the pairings worked better than others. The most successful was the Veuve Clicquot Rosé with the Memphis babybacks, and the Texas beef, ribs as the high proportion of pinot noir in the cuvée, along with the added red wine, helped the Veuve stand up to the pungent, smoky meat.
We, too, drank champagne with a Blanquette de Veau at my parent’s house. My feeling? Champagne goes with absolutely everything.