English roast dinner vs champagne

English roast dinner vs champagne

England vs France and this time neither a ball nor a tackle is to be seen, instead we are looking for culinary delights alongside what some see as the most famous sparkling wine in the world.

A short distance of just 20.7 miles separates these two famous countries (South Foreland to Cap Gris Nez) with the English Channel as the defense line in between. From the left side of the road to the right, from fries and tea to croissants and coffee, these two nations, while close neighbors, are polar opposites in many respects and we dare not even mention Brexit!

Over the years there have been countless wars between the countries, especially towards land claims and also many political disputes. Although the world wars saw them as allies and many will say that the English came to the rescue of France during WWII, the friction remains present and arises especially during the sporting rivalry with Rugby seeing the main physical battle today: The Roast Beefs vs. Les Frogs.

Even a Google search for ‘reasons the French and English hate each other’ returns countless results, although a search for ‘positives between English and French’ is quite dry with little to read and see. Nonetheless, these two great countries provide the world with some great traditions and especially when it comes to those things to eat and drink.

English roast dinner

Roast beef has a long history (reign of King Henry VII), although the traditional English Sunday dinner (or Christmas) really dates back to the 1920s and while beef was the popular meat option initially, we have spread to chicken, turkey, pork, lamb with vegetarian food. and vegan options along with roasted potatoes, green vegetables, and fresh salsa.

Champagne is a great pairing for Christmas: roast dinners

Champagne is a great pairing for Christmas: roast dinners


Champagne has a similar great story with Dom Pérignon (Benedictine monk) discovering bubbles in the 17th century. The industry grew from there with the emergence of major champagne houses in the 19th century and despite the disruption of wars and vineyard diseases, there are around 5,000 producers of this famous sparkling wine today. .

This wine is unique in that it comes only from a designated region of northern France and comes through two fermentations (tank / barrel and bottle) and remains in the cellars of the production houses for a minimum of 15 months before being sold.

Let the battle begin:

  • HistoryEngland – Roast Dinner rose to fame during the reign of King Henry VII in 1485. Champagne founded 1697
  • Lower caloriesFrance – A bottle of champagne contains approximately 622 calories. Roast dinner 800 – 1200 calories.
  • More economicalEngland – Average cost of going out to dinner and enjoying a roast dinner is £ 14. The bottle of champagne averages £ 28 – £ 35.
  • PopularityFrance – Champagne is enjoyed in more countries and is different by people with different cooking styles. Roast dinners are mainly enjoyed by English-speaking countries, especially Australia, Canada, South Africa, the United States, and New Zealand.
  • StylesJoint – Champagne comes in different styles, from sweetness to ripeness, along with options of white and pink. Grilled dinners also come with different options, from meats to vegetables, with sauce or not, and also condiments like mustard, cranberry, and horseradish sauces.

The decision is that both are the same and each offers something very different. Although they can end up together on points with my very basic melee battle, how do they pair up on the table?

English roast dinner

English roast dinner

Roast dinner accompanied by champagne:

A traditional roast dinner with chicken for meat is a perfect pairing for Champagne and for me a 100% Meunier style. Heavy and sometimes greasy roast dinner (depending on who’s cooked it, of course) calls for a refreshing blast of powerful wine on the table and nothing beats quality champagne.

We use a fine grower champagne label for our wine: 100% Meunier de Laurent lequart. Flavor Notes: “Aromas of chalk, red fruits, walnuts and peaches. Dry style. Citrus, peach, apricot, salty, red berries and more in flavors.

Pairing Notes: “Champagne easily cuts through the thick, flavorful flavors of the dish to deliver a clean, refreshing burst of chalky citrus on the palate. The combination of the two together works very well with champagne taking the most prominent position as it easily pushes the fatty / greasy elements of the dish aside to leave subtle tender and savory flavors along with all the goodies of the wine. Perfect pairing.

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