Tasting & Appreciation

Champagne and food

Summer

Vintage Champagne and food for special occasions

Vintage Champagne, exceptional wines for exceptional occasions, intimate gatherings, family reunions, celebrating with friends, memorable, magical moments in life.
Leading oenologists and master chefs in champagne suggest distinctive combinations that bring out all the taste and aromas of food for special occasions and vintage champagne.

Simple dishes

A triumph of understatement; dishes that leave you free to add your personal touch and exercise your culinary skills.

Refined dishes

Simple to prepare (steamed, wrapped in ravioli, à la nage) or requiring more elaborate techniques (stuffed meat, meat in sauces or cooked in a salt crust); delicate dishes that combine refined texture with rich, powerful flavours.

Dishes to serve with caution

Spicy, hot, strong tasting dishes; foods with a "dry" crisp texture or those that are excessively sweet and bitter (such as chocolate).

Dishes to avoid

Dishes with a liquid or insubstantial texture; sharp tastes of lemon or vinegar, olives and pickles; marinades, garlic and crudités.

Chart of food and vintage Champagne combination

DISHES	SERVING SUGGESTION	VINTAGE CHAMPAGNE
Caviar	Au naturel	Complex, subtle, rich cuvees of older vintage. Blanc de blancs Champagne or created mainly from white grapes.
Cold oysters	Au naturel or in aspic	Lively, radiant, light, blanc de blancs Champagne of recent vintage
Warm oysters	Au naturel or with a light, crispy topping	Mellow, rounded, aromatic Champagne blended from three different grape varieties of recent vintage
Sea food and shellfish	Au naturel	steamed Dim Sum style or in tempura Lively, light blanc de blancs Champagne of recent vintage
Lobster, crayfish, langoustine	Flavoured with spices, en papillotes or au gratin	Powerful, robust blanc de noirs Champagne,
Scallops	In a cream sauce or à la nage	Complex and reach cuvées that contain mainly white grapes
Foie gras	Au naturel or with toast	Rich Champagne, either mainly from white or black grapes but of older vintage
Salmon	Lightly smoked, in aspic, marinated with herbs, with sushi	Light and radiant blanc de blancs Champagne of recent vintage
Poultry, goose, duck	With a rich stuffing (chicken livers, foie gras, herbs, chestnuts….), roasted, glazed with honey or seasoned with spices	Powerful and delicate Champagne mainly from black grapes of older vintage
Meats (lamb, beef,)	In a wine or cream sauce, simple roast or en croûte	Mellow, aromatic, round Champagne from three different grape varieties of recent vintage
Game	Civet or served with mushrooms or chestnuts Intense Champagne.	Powerful, robust, blanc de noirs, blanc de blancs or rosé of older vintage
Desserts	Rich, cream-based desserts	Older vintage, rosé or demi-sec

The art of serving

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Art of serving

Opening a bottle of Champagne

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Consommation responsable

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