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Tasting & Appreciation
Champagne and food
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 |
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