Sparkling Wine Food Pairing – Expert Tips For Fizzy Tipples

Sparkling wine and food pairing guide – perfect bubbly matches for every bite.

I’ve done a lot of sparkling wine tastings both here in Ireland and around the world. Sparkling wines are my favourite. There’s so much more to sparkling wine than toasting at weddings and popping bottles on New Year’s Eve. Bubbles are incredibly food-friendly, and not just with fancy canapés. Think fried chicken, popcorn, and even fish and chips. Yes, really.

Sparkling wines are made all over the world. There’s your classic French Champagne, zesty Cava from Spain, fruity Prosecco from Italy, and even funky little Pet Nats (more on those below). What I’ve learned is that sparkling wine pairs with pretty much everything. Well, as long as you pick the right style.

And now, I will pass that fizzy wisdom on to you. As someone who holds a WSET Level 3 Award in Wines and absolutely adores sparkling wines, I’m here to show you that there’s a sparkling wine for everyone.

These sparkling wine and food pairing tips aren’t brand-specific. They work no matter what bottle you have on hand. I’ll give you wine-style examples, explain what flavours to look for and suggest the most delicious dishes to match.

Dry Traditional Method Sparkling Wine Pairing

e.g.

Crémant de Loire
Franciacorta
Cava Brut
Champagne Brut

These wines are made the same way as Champagne, with a second fermentation in the bottle, which gives them all those tiny, elegant bubbles and complex, bready notes. Look for labels that say “Brut” if you like your wine dry.

What to eat: These wines have acidity and depth, so they’re brilliant with salty snacks and fried foods. Think crispy calamari, parmesan fries, truffle popcorn, fried chicken, and gougères. Also fab with seafood, hard cheeses, and roast chicken.

Try:

Cava with patatas bravas
Franciacorta with roast chicken and rosemary potatoes
Crémant with fish and chips (chef’s kiss)

Light Fruity Sparkling Wine Pairing

e.g.

Prosecco
Lambrusco Rosé
Moscato d’Asti

These are often tank-fermented wines (hello, Charmat Method), which means they’re less toasty and more fruity and floral. Think pears, apples, melon, strawberries. They’re not always bone dry; some have a little bit of sweetness.

What to eat: Prosciutto and melon, sushi, creamy pasta, goat’s cheese, Thai curries, and soft cheeses like brie. Brunch is also amazing – think smoked salmon, eggs Benedict, and ricotta pancakes.

Try:

Prosecco with burrata and tomato salad
Lambrusco Rosé with charcuterie and crusty bread
Moscato d’Asti with lemon tart or fresh strawberries

Full-Bodied Sparkling Wine Pairing

e.g.

Vintage Champagne
Franciacorta Satèn
English Sparkling Wine (Chardonnay-based)

These wines often spend more time ageing on the lees (yeast), which gives them creamy textures, toasty notes, and deeper flavour. They feel rich but still refreshing.

What to eat: Lobster with butter, mushroom risotto, roast pork, duck breast, and even steak tartare. These wines stand up to bolder flavours without overpowering them.

Try:

Franciacorta Satèn with grilled lobster
Vintage Champagne with mushroom ravioli and truffle oil
English Sparkling Wine with roast duck and plum sauce

Sweet Sparkling Wine Pairing

e.g.

Brachetto d’Acqui
Moscato Rosé
Demi-Sec Champagne

Sweet or semi-sweet sparkling wines don’t get the love they deserve. They’re fabulous with spicy dishes, salty foods, and desserts that aren’t too sugary.

What to eat: Pad Thai, blue cheese, duck spring rolls, ham and pineapple pizza (yes, really), or fruit-based desserts like poached pears, lemon tart or almond cake.

Try:

Brachetto d’Acqui with berry pavlova
Moscato Rosé with almond croissants
Demi-Sec Champagne with foie gras or paté on toast

Sparkling Rosé Wine Pairing

e.g.

Cava Rosado
Sparkling Shiraz
Sparkling Pinot Noir Rosé

These wines are lively and fun but can also be surprisingly complex. You’ll get red berry notes and plenty of food-friendly acidity.

What to eat: Charcuterie, sushi, grilled prawns, paella, and pork dishes. Great with duck, too. Sparkling rosé works beautifully with anything pink or smoky.

Try:

Sparkling Shiraz with sticky BBQ ribs
Sparkling Pinot Noir Rosé with duck pancakes and hoisin
Cava Rosado with spicy tapas and Manchego cheese

👉 P.S. I’ve got a whole blog post on rosé wine and food pairing if you want even more pink tipple tips.

Pet Nat (Pétillant Naturel) Wine Pairing

e.g.

Wild Nature Pet Nat Rosé
Testalonga El Bandito I Am The Ninja
Anything cloudy and bottle-capped

These natural sparklers are wild, funky, unpredictable and super trendy. They’re bottled before fermentation finishes, so they’re lightly fizzy, often a bit cloudy, and full of yeasty, bready goodness.

What to eat: Funky cheese, sourdough, fermented foods, earthy dishes like lentils or mushrooms, and farm-to-table-style cooking. Serve chilled but not icy cold.

Try: