For Andrew Won’s fiery 1000 Chilli Chicken, wine expert Helen McGinn opted for Moillard-Thomas Crémant de Bourgogne Brut – a sparkling wine from Burgundy that is all about crisp structure and cooling refreshment. The central idea is simple: bubbles, bright acidity and subtle fruit sweetness help tame the chilli heat while keeping every bite feeling fresh rather than overwhelming. As a traditional-method sparkling from Burgundy, it usually offers Champagne-like complexity at a more accessible price, making it a smart, crowd-pleasing choice for spice lovers.
The Wine: Crémant de Bourgogne Brut
Crémant de Bourgogne is made in the same traditional method as Champagne, with a second fermentation in bottle that creates fine, persistent bubbles and layers of bready, biscuity complexity. Moillard-Thomas typically works with classic Burgundian varieties like Chardonnay and Pinot Noir, crafting a dry (Brut) style that balances citrus, green apple and stone fruit with hints of brioche. The combination of high acidity, moderate alcohol and creamy mousse makes this style particularly versatile at the table, especially with richer or spicier dishes where refreshment is key.
Why It Complements the Dish (The Pairing Science)
Handling the main protein/texture: The firm structure and gentle tannin-free profile of sparkling Chardonnay/Pinot support the crisp, possibly sticky exterior of the fried or roasted chicken without clashing with its succulent interior.
Cutting richness/sauce: High acidity and lively carbonation act like a squeeze of lemon and a palate “scrub”, cutting through chilli oil, caramelised sugars and any residual fat, so the dish stays moreish rather than heavy.
Complementing secondary flavours: Citrus and green fruit notes echo any lime, ginger or aromatic spice in the sauce, while subtle brioche tones cosy up to any caramelised, charred edges on the chicken, enhancing complexity without adding extra heat.
Moillard-Thomas Crémant de Bourgogne Brut turns 1000 Chilli Chicken into a thrilling yet completely manageable ride for the palate: the bubbles cool, the acidity cleans, and the fruit quietly flatters the spicy glaze. Look for this Crémant on the sparkling wine shelf, chill it well, and pour generously for a restaurant-worthy, spice-proof pairing at home.