FNF in Best Life

Best Life featured two of my tips for pairing wine with food like a pro.
Shocker, I talked about Champagne!
Here’s my advice:

Don't forget about sparkling wines.

A lot of the fuss around pairings tends to fall on picking between a red, white, and the occasional rosé. However, experts say there is one staple that is surprisingly overlooked.

"People do not think of Champagne as a wine to pair with food, but you should," suggests Alison Morris Roslyn, a Level 3 sommelier and owner of wine consultancy Francey Not Fancy. "It's terrific with shellfish like lobster, oysters, or shrimp. And—here's the best part—it's magnificent with takeout and greasy foods like pizza, fries, and my all-time favorite, fried chicken."

The beverage's primary characteristic is the main selling point here. "The bubbles and acid in Champagne cut through grease and fat beautifully," she explains. "Try it once, and you'll be amazed!"

But maybe skip the bubbles at dessert.

Even though it's a surprisingly versatile pairing option, it might be best to finish up your sparkling wines before you get to the final course.

"Champagne is very popular for toasts and desserts, but dry Champagne can be bitter with very sweet desserts," cautions Morris Roslyn. "Consider a sweeter Champagne, or even Prosecco, if you're going to pair it with cake, cookies, or other sweets."