Brunch enthusiasts, envision crispy buckwheat waffles topped with aquavit-cured salmon and bubbly gratineed aged Cheddar, perfectly matched with Crémant de Bourgogne from France – the inspired pick from our Saturday Kitchen wine expert Helen McGinn. The pairing theme? Vibrant acidity and effervescence that cut through richness while echoing smoky salmon. Try Niklas Ekstedt’s Buckwheat Waffles with Aquavit-Cured Salmon and Gratineed Aged Cheddar – its the best thing Niklas have ever made according to Matt.
Melted cheese has always been a weakness of mine, but Cremant? That was new territory. So I tried this pairing properly—waffles, salmon, aged Cheddar, and a bottle of Crémant de Bourgogne. Now I get it. The bubbles, the acidity, the way it cuts through all that richness… I’m a convert. It’s also sparked a personal challenge: how close can I get to a Champagne lifestyle without blowing my budget on every bottle? This Cremant is a very promising start. Cheers Helen!
The Wine
Crémant de Bourgogne sparkles from Burgundy’s diverse vineyards, crafted via the traditional method like Champagne but with regional flair. It’s a blend dominated by Chardonnay and Pinot Noir (at least 30% nobles), fermented in bottle with lees aging for finesse. Expect citrus zest, green apple, brioche hints, white flowers, and lively minerality – elegant, dry, and refreshing. Pick up an N/V bottle at the Co-op from £10 – outstanding value for festive vibes.
Helen said “...with the whole brunch vibe going on—especially for a relaxed Valentine’s brunch—you could easily start with this wine. When you’re getting up late and easing into the day, melted cheese instantly makes it brunch, right? And melted cheese with something sparkling is always a good idea.
A more affordable alternative to Champagne is this Crémant de Bourgogne, which you can find at the Co-op for around £10. It’s a fantastic choice because it shares two of the same key grapes as Champagne, including Pinot Noir. It’s also made using the same traditional method, which gives it that lovely richness and gentle toastiness, along with a fresh edge to cut through rich foods like melted cheese.
So yes, this is the perfect sparkling match for a cheesy, indulgent brunch.”
Why It Complements the Dish
Helen McGinn’s science-driven match balances the dish’s bold layers with sparkling precision.
Handling the Main Protein/Texture: The Crémant’s fine bubbles and structured body envelop the silky, oily salmon texture, providing a gentle lift that matches the waffles’ earthy heft without dominating.
Cutting Richness/Sauce: Aged Cheddar’s molten, nutty richness dissolves under the wine’s razor-sharp acidity and effervescence, scrubbing the palate clean like tiny palate-cleansing bursts.
Complementing Secondary Flavours: Citrus and mineral aromatics mirror the aquavit’s caraway spice and salmon’s smoke, while bready notes harmonise with buckwheat’s nutty depth for seamless synergy.
Channel Helen’s expertise: elevate brunch with this Buckwheat Waffles recipe and Co-op Crémant de Bourgogne from £10. Your table deserves this effervescent joy – pop a cork today!