Pairing: NV Moët & Chandon Impérial

Always tasty, this widely available Champagne has satiny apple and pear flavors that finish with a burst of lemon

Top the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.

 2 teaspoons sugar

1. 2 teaspoons water
2. 1/2 cup Champagne or sparkling wine
3. 1/4 cup fresh grapefruit juice
4. 2 teaspoons fresh lemon juice
5. 1/4 cup Champagne vinegar
6. 1 small shallot, minced
7. Freshly ground pepper
8. 2 dozen bluepoint or other East Coast oysters, shucked on the half shell
9. Crushed ice and coarse salt, for serving
10. 1 tablespoon dried egg-white powder (see Note)
11. 1 to 2 bunches of Champagne grapes or small seedless red grapes, frozen until solid, halved if large
12. In a microwave-safe cup, combine the sugar and water. Cook at high power for 20 seconds. Stir until the sugar dissolves, then let cool.
13. In a small stainless steel bowl, combine the sugar syrup, Champagne and citrus juices. Set the bowl over a larger bowl of ice and keep cold. In another small bowl, combine the vinegar and shallot and season with pepper.
14. Arrange the shucked oysters on a bed of crushed ice and coarse salt. Add the egg-white powder to the Champagne-citrus juice mixture and beat with a handheld mixer or immersion blender until thick and frothy.
15. Spoon a little of the vinegar-shallot mixture over the oysters and a little of the Champagne froth on top. Garnish with the frozen Champagne grapes and serve right away.

NOTES

Egg-white powder is available at health food stores and most supermarkets.

SUGGESTED PAIRING

Our favorite Champagne, Armand de Brignac (a.k.a. Ace of Spades), with this dish. Domaine Chandon’s NV Brut Classic is also terrific and much, much less expensive.

Pairing: NV Pol Roger Brut Réserve

This regal nonvintage wine is creamy and rich, with layers of dried apple, toast and mango

1. ACTIVE: 5 MIN
2. TOTAL TIME: 25 MIN
3. SERVINGS: 4
4. FAST

Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

• 2 cloves garlic, minced
• 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
• 1/2 cup grapefruit juice (from 1 grapefruit)
• 1 tablespoon cooking oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts (about 2 1/4 pounds in all)
• Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
• Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
• In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

NOTES

Variation Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice. SERVE WITH Since the chicken breasts don’t have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.

SUGGESTED PAIRING

The crisp acidity, effervescence, and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smokey taste here and with the high acidity of the grapefruit juice.

Pairing: 1998 Krug Brut

A beautiful, golden-hued Champagne from an outstanding year, layered with creamy almond, red berry and ginger notes.

1. TOTAL TIME: 30 MIN
2. SERVINGS: 4
3. FAST
4. HEALTHY

Dipping a crispy toast finger (the French call it amouillette) in a soft egg yolk has to be one of life’s great pleasures. This is an adult version that’s elegant enough to serve as a first course at a dinner party: Smoked salmon wrapped around half of the toasts and sprinkle the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles

• Extra-virgin olive oil, for brushing
• 1/4 cup freshly grated Parmesan
• 2 ounces thinly sliced smoked salmon, cut into 8 long strips
• 4 large eggs
• Preheat the oven to 425°. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, or until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake for about 2 minutes, or until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts.
• Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Using a slotted spoon, transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.

Make a Quick & Easy Cowboy Breakfast Hash

SUGGESTED PAIRING

Champagne goes remarkably well with eggs (not to mention smoked salmon), thanks to its palate-cleansing acidity and spritely flavors.

FROM  A TASTE FOR TOASTERS

Pairing: NV Taittinger la Française

Fine-bubbled and fragrant, Taittinger tends toward delicacy

1. ACTIVE: 20 MIN
2. TOTAL TIME: 1 HR 20 MIN PLUS OVERNIGHT MARINATING
3. SERVINGS: 4
4. MAKE-AHEAD
5. VEGETARIAN

This sweet and tangy summer soup is made by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, we suggest seasoning them with vinegar to taste as you puree.

 3 cups sliced peeled peaches (about 4 peaches)

• 1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
• 1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
• 1/4 cup diced dried apricots
• 2 tablespoons honey
• 3 tablespoons crumbled fresh goat cheese, plus more for garnish
• 1/4 cup white balsamic vinegar, plus more for seasoning
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 large garlic clove
• 2 cups diced baguette (1/2 inch)
• Basil leaves, for garnish
• Freshly ground black pepper
• In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.
• Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.
• Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.
• Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

Make Easy Crockpot Beef & Potato Stew

SUGGESTED PAIRING

Pairing wine with soup can sometimes feel like too much liquid at once, but in this case, a glass of Champagne gives a nice lift to this fruity soup. Pour a refreshing Brut like the NV Henriot Brut Souverain or the NV Gosset Excellence Brut.

FROM  PAIRING OF THE DAY

Pairing: NV Perrier-Jouët Blason Rosé

Elegant and silky, with charming berry and citrus accents.

1. 3 beets (about 3/4 pound total)
2. 4 thyme sprigs
3. 1 teaspoon black peppercorns
4. 1 tablespoon red wine vinegar
5. 1/2 cup sherry vinegar
6. 2 tablespoons sugar
7. 1 rosemary sprig
8. Salt
9. Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
10. 1/2 pound burrata cheese, cut into 12 pieces
11. 12 small watercress sprigs
12. Extra-virgin olive oil, for drizzling
13. Flaky salt, such as Maldon, for garnish
14. In a medium saucepan, cover the beets with cold water. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary. Drain the beets, then peel and cut them into 1/4-inch dice.
15. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
16. Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.

MAKE AHEAD The glazed diced beets can be refrigerated overnight; gently reheat before serving.

SUGGESTED PAIRING

Rosé Champagne has a nice richness that goes well with beets—plus, the colors match. Try the NV Fleury Brut.

Pairing: NV Laurent-Perrier Brut LP

LP’s citrusy brut is superb and less pricey than its famous rosé.

Crispy hush puppies—cornmeal dumplings served with a version of the creamy French sauce remoulade, spiked with Tabasco and a little ketchup.

HUSH PUPPIES

1. 1 cup coarse yellow cornmeal
2. 1 cup all-purpose flour
3. 2 tablespoons sugar
4. 1 tablespoon baking soda
5. 2 teaspoons kosher salt
6. 2 teaspoons dried oregano
7. 1 teaspoon cayenne pepper
8. 1/2 teaspoon freshly ground black pepper
9. 3 large eggs, lightly beaten
10. 3/4 cup milk
11. 2 scallions, finely chopped
12. 1 tablespoon vegetable oil, plus more for frying

REMOULADE

1. 3/4 cup mayonnaise
2. 2 tablespoons whole-grain mustard
3. 1 tablespoon ketchup
4. 1 tablespoon cider vinegar
5. 1 medium shallot, minced
6. 1 scallion, finely chopped
7. Tabasco sauce
8. Salt and freshly ground pepper
9. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
10. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
11. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade. 

MAKE AHEAD

The hush puppy batter can be refrigerated for up to 1 day. The remoulade can be refrigerated for up to 2 days.

SUGGESTED PAIRING

A rich snack like this would be perfect with a fizzy wine, such as a Prosecco or Champagne.

FROM  A SENSUALIST’S GUIDE TO WINE PAIRINGS

Pairing: NV Bollinger Special Cuvée

This house is known for its particularly rich and luscious style

1. TOTAL TIME: 30 MIN PLUS 4 HR MARINATING
2. SERVINGS: 12

• 1/4 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger
• 1/2 cup sake
• 1/4 cup snipped chives
• 1 dozen large eggs
• 1 tablespoon Sriracha
• 1/4 cup plus 1 tablespoon mayonnaise
• 10 star anise pods
• Pinch of Chinese five-spice powder
• 1/2 cup chopped scallions
• 2 cups soy sauce
• 2 1/4 teaspoons wasabi paste
• In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
• Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
• Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
• Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

MAKE AHEAD The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.

SUGGESTED PAIRING

When appetizers are a little salty, like these deviled eggs, they are especially good with a refreshing sparkling wine.

FROM  THE BEST DEVILED EGG RECIPES

Pairing: NV Charles Heidsieck Brut

Heidsieck’s complex bottling is up to 40 percent reserve (older) wine.

1. 1 cup snipped chives
2. 1 cup baby spinach
3. 1/2 cup extra-virgin olive oil
4. Kosher salt
5. 1 pound fingerling potatoes
6. 1/4 cup coarsely chopped pitted green or brown olives
7. 3/4 cup pure olive oil
8. Four 6-ounce skinless black cod fillets
9. 3 tablespoons Dijon mustard
10. Freshly ground pepper
11. Preheat the broiler and position a rack 8 inches from the heat. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green. Drain and rinse under cold water; squeeze dry. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
12. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
13. Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
14. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside. Sprinkle with the olives, drizzle the chive puree all around and serve.

SUGGESTED PAIRING

Either a Champagne or a Sauvignon Blanc will go well with this dish.

FROM  CHEF RECIPES MADE EASY: SIMPLE WINE-FRIENDLY RECIPES

Pairing: 2002 Dom Pérignon

Featuring an impressively long finish, this brims with silky fig, brioche, apricot and floral flavors.

1. TOTAL TIME: 20 MIN
2. SERVINGS: 10

Inspired by the classic combination of bagels with lox and cream cheese, we recommend this variation using smoked, trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

 4 ounces cream cheese, softened

• 1 small shallot, minced
• 1 tablespoon chopped chives, plus 1-inch lengths, for garnish
• 1 tablespoon chopped drained capers
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 5 English muffins—split, toasted and buttered
• 1/2 pound skinless smoked trout fillet, coarsely chopped
• In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.
• Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.

SUGGESTED PAIRING

Sparkling wine is a good choice for smoked fish like salmon, or the trout on these creamy toasts. Choose a wine with some richness to it, or the NV Chandon Extra-Dry Riche, which is a bit sweet.

BROOMBALL: A WINTRY-WHITE DINNER

Pairing: NV Veuve Clicquot Brut

Fresh and fruity, this yeasty wine offers a wealth of rich apple and peach flavors that have impressive weight.

1. TOTAL TIME: 35 MIN
2. SERVINGS: 8

Inspired by a snack served at Japanese restaurants. Udon noodles are boiled until they are just al dente, tie them into small bundles and quickly fry them in a shallow layer of vegetable oil. They are addictively crunchy.

 4 ounces dried udon noodles

• Vegetable oil, for tossing and frying
• 1 sheet nori
• 1 tablespoon kosher salt
• In a medium saucepan of boiling water, cook the udon noodles until they are almost al dente, about 4 minutes. Drain thoroughly and transfer the udon noodles to a medium bowl. Gently toss the udon noodles with vegetable oil to keep them from sticking together.
• Using a pair of sturdy metal tongs, hold the nori over an open flame and toast about 4 inches from the heat until the nori is darkened and crisp, about 5 seconds per side. Let cool, then crumble and transfer the nori to a spice grinder. Add the salt and grind to a powder.
• Take 4 udon strands and carefully tie them in a loose knot near the end. Repeat with the remaining udon. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Fry 4 of the udon bundles at a time over moderately high heat, spreading the udon out in a fan, until golden and crisp, about 1 minute per side. Transfer the udon bundles to paper towels to drain, then dust with the nori salt and serve.

SUGGESTED PAIRING

Brisk sparkling wine such as Champagne.

FROM  15 RULES FOR GREAT WINE AND FOOD PAIRINGS