Fizz & Canapé Pairings

Blog, Food Pairings 16 December 2019 Published by Kristian Andrews

Start 2020 with a bang!

Right now, it is all about the festivities, with Christmas parties in full swing and New Years Eve soirées not far behind. ‘It’s Christmas, it’s fine’ is the reoccurring sentence we hear for pretty much the whole of December when reaching for a glass of fizz, allowing us to sip the bubbles at any hour, and who can blame us…it’s Christmas! Get the party started with some of these suggested fizz and food pairings, suitable for any occasion at any establishment. They have been tried and tested here at St Austell Wines headquarters, you won’t be disappointed!

Champagne & Oysters Rockefeller

Laurent-Perrier La Cuvée Brut £40.70, a cheaper alternative is the Paul Herard Blanc de Noirs Brut £22.38

A classic pairing since the nineteenth century, Champagne and oysters have a clear contrast of textures. The meatiness and saltiness of oysters combine very well with the bubbles, freshness and acidity of Champagne. Why not try the recipe below!

6 fresh oysters in their shell 1. Preheat the grill to high, open the oyster shells with a shucker/knife, discard the top and loosen each oyster and set aside.
55g butter 2. Melt butter in a frying pan, fry the onion and parsley for 2-3 mins until softened.
Half a small onion (chopped) 3. Add spinach and cook until wilted then add the breadcrumbs and cook for 1-2 minutes.
1 tbsp fresh parsley (chopped) 4. Place a teaspoon of spinach and breadcrumb mixture onto each oyster and add a small lump of butter, pop under grill until golden brown.
55g spinach (chopped)
55g fine breadcrumbs

Sparkling Rosé & Smoked Salmon Blinis

Joseph Perrier Cuvée Royale Rosé Brut £37.38, a cheaper alternative is the Rosato Spumante Botter £9.38

This unlikely pairing really works! Similar to the Champagne and oysters, the saltiness of the smoked salmon complements the acidity and strawberry flavours from the Sparkling Rosé. Follow this simple recipe for a taste sensation.

200g smoked salmon 1. Use a lemon zester to remove thin strips of zest from the lemon, put to one side.
20-24 ready-made cocktail blinis 2. Dice the salmon and place into a bowl. Add half of the lemon juice and season with black pepper. Add the shallot and mix well.
1 small shallot (finely chopped) 3. To serve, spread a layer of soured cream onto each blini, place a spoonful of salmon on top and garnish with a sprig of dill and strip of lemon zest.
150ml soured cream
Zest and juice of 1 lemon
Small bunch of fresh dill
Freshly ground black pepper

Sparkling Wine & Tomato Bruschetta

Aldwick Jubilate Sparkling Brut £24.15, a cheaper alternative is the Nos Amours Brut £8.14

Either this English or French sparkler are an ideal accompaniment to Tomato Bruschetta. The bright, tart flavour of the tomatoes is matched by the acidity of the wine whilst allowing for the soft, pear flavours of the fizz to come through.

1/2 small red onion (chopped) 1. In a large bowl, mix onions, tomatoes, garlic and basil before adding the balsamic vinegar and extra virgin olive oil.
8 medium tomatoes (coarsley chopped and drained) 2. Season to taste, stir and then cover, before putting in the fridge for an hour to chill.
2-3 garlic cloves (crushed) 3. When ready to serve, slice the bread diagonally and toast them lightly.
6-8 leaves of fresh basil (chopped), a few extra for garnish 4. Spoon the mixture on top of the slices of toast and garnish with basil.
30ml balsamic vinegar
70ml extra virgin olive oil
1 loaf crusty bread/baguette

Prosecco & Mushroom Arancini Balls

Ca'Vescovo Prosecco £10.24, also available in a 20cl £3.30, a cheaper alternative is the Borgo SanLeo £9.54 which also comes in a 20cl £3.28.

Prosecco is extremely food-friendly and arancini balls (deep fried risotto balls) seem to feature on most Christmas menus at the moment so it’s the ideal pairing! This recipe contains Parmesan which is renowned for being paired with Prosecco. The hard cheese combined with the mushroom cuts through the acidity of the fizz leaving you with an abundance of flavours to be enjoyed.

400g mushrooms (chopped) 1. Heat half the oil in a frying pan then add the mushrooms and fry. Remove and set aside.
750ml vegetable stock 2. Add the rest of the oil, onion and garlic to the pan, stir in the rice and fry for 2 minutes before adding the stock.
2 tbsp olive oil + vegetable oil (for deep frying) 3. Reduce the heat to low, cover and simmer, stirring every few minutes until the rice is tender and the risotto has thickened, then add the mushrooms.
1 brown onion + lemon wedges 4. Allow to cool in the fridge, then add the parmesan, mozzarella and basil and season.
2 garlic cloves 5. Roll 1 tbsp of mixture into a ball and repeat.
1 cup Arborio rice 6. Coat the risotto balls with flour, egg and then breadcrumbs, cover and refrigerate to set.
60g grated parmesan + 1 cup grated mozzarella 7. Deep fry the balls until golden and serve with a lemon wedge.
1.5 cup of basil (shredded) + 1 cup of plain flour
4 eggs (lightly whisked) + 200g panko breadcrumbs


Wild Life Botanicals Nude & Blush are new to our range.

Wild Life Botanicals Nude and Blush are new to our portfolio. They are low alcohol sparkling wines at 0.5% abv, perfect for those designated drivers who would like to celebrate in style and not worry about the units consumed.

Bursting with eight active vitamins and minerals and five fabulous botanicals; Lemon Balm, Damask Rose, Ashwagandha, Rosemary and Damiana this bubbly packs an altogether healthier punch.

The beauty of this drink? It pairs perfectly with any canapé!



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