Top chefs on why beef should be paired with champagne not red wine
   Forget fries, would you like champagne with that?
   praises of drinking champagne, rather than red wine, with beef.
   necessary,” champagne expert Kyla Kirkpatrick told Good Food. “What
   most people don’t realise is that champagne is actually far more
   “On a summer’s day, the Vintage champagne with the steak is just such a
   “The delicate yet complex layers of the champagne, combined with the
   “Would I eat my steak with red wine or champagne? It’s tough one, but
   after this experience, I’d go Vintage champagne.”
   intense flavours and a fuller body, the champagne stands up to the
   And the meat should be served rare: “Champagne asks for the ingredients
   make the champagne taste harsh.”
   Champagne certainly isn’t an afterthought either, with many chefs now
   creating the dishes to suit the champagne, rather than vice versa:
   [champagne-v-prosecco.jpg]
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   “Often I say, I am like a tailor, I cut my recipes around the champagne
   Of course, champagne with breakfast, brunch or afternoon tea is nothing
   Champagne can be particularly good with oily dishes, as it cuts through
   the grease: “I do love rosé champagne with yum cha - and especially
   what’s beautiful about the champagne - which is quite acidic - is it
   She even says you could serve champagne with fried chicken, which
   Arguably though, if you're drinking champagne and eating steak, you're
     * Champagne