This post was written by Mellyn Craig, who works in our Redwood City office on our phone crew. She is one of our best ambassadors for Champagne! -Gary Westby
Before I started working at K&L, I already loved sushi as well as Champagne, but it was Gary Westby’s influence that got me hooked on pairing the two. Many Champagnes go nicely with sushi, but some elevate the experience to another level.
Last week we were blessed with some exceptionally beautiful weather here in California, and take-out sushi with a bottle of Champagne sounded like a perfect way to end my work week. Following Gary’s suggestion, I took home a bottle of the Bruno Michel “Rebelle” Extra Brut Champagne ($39.99). I would not normally choose an Extra Brut Champagne for sushi since they often lack richness, but Gary was right once again!
It was a warm evening and therefore I was in the mood for something light. I ended up ordering sashimi with both Hamachi (Yellowtail) and Hirame (Halibut), and edamame seasoned with garlic and sesame. The Hamachi sang with this Champagne! The rich characteristics in both the Rebelle and the fish seem to melt in your mouth, and the acidity of the Champagne worked well with the wasabi and soy sauce. The Hirame was a bit too delicate for this Champagne, but it wasn’t off putting. The edamame embraced the toasty qualities of the Champagne. Munching on the edamame and sipping the Champagne was so delicious that it was hard to stop.
The Bruno Michel “Rebelle” Extra Brut Champagne is now my first pick when pairing Champagne with sushi. It complements the seafood and many of the other Asian flavors beautifully. I think it will be amazing with avocado, spicy tuna, salmon, etc, and I look forward to trying this with many more sushi dinners!- Mellyn Craig