An All-Champagne Christmas Menu, From Aperitif to Dessert

Christmas meals often start with a platter of oysters or at least, it is not uncommon to find this famous mollusk in the end-of-year menus. The oyster is excellent to whet the appetite and therefore to serve as an aperitif. Its aromas are focused on minerality, iodine and sometimes slightly nutty depending on the variety. Its particular texture, due to a certain viscosity, can make it off-putting. In pairing with wine, we will therefore try to cut this off-putting side.

Champagne is by far the best wine to accompany an oyster platter as an aperitif. To highlight the iodine and minerality, as well as to bring freshness to the oyster, the purity of the Chardonnay is what is needed to sublimate the mollusc. So, our experts recommend that you start your festive dinner with a Blanc de Blancs Champagne as an aperitif.

The lightness of a Champagne made from 100% Chardonnay grapes is ideal for opening the ball and continuing the meal without feeling the slightest heaviness. Vinatis recommends a cuvée from the Devaux Champagne House for your oysters as an aperitif.

For your roasted turkey stuffed with foie gras, play on elegance and continue your pairing with a vintage Champagne. Of course, the bottle opened previously for the starter can absolutely be served in continuation with your poultry. Generally roasted, the cooking of the turkey gives it a golden, crispy skin, while the flesh is tender. The bubbles of the Champagne echo this crisp texture. From an aromatic point of view, the old Champagnes develop grilled aromas as well as a vinosity brought by maturation. These aromas are in line with the type of cooking that characterises not only the turkey, but also the small vegetables that may accompany the bird.

As foie gras is an important part of the dish, providing flavour and texture, it is essential to consider it in the pairing. If the tannins in red wine interfere with the flavours of foie gras, Champagne is once again an ideal partner. The bubbles bring elegance and balance to the soft texture of warm or pan-fried foie gras. The slight oxidation that characterises certain vintage Champagnes lends itself precisely to those of roast turkey stuffed with foie gras. To pair with the dish, Vinatis suggests a vintage Champagne from the Louis-Roederer House.

Continue your Christmas menu with Champagne by bringing out the cheese platter because yes, cheese and Champagne go very well together!

The only cheeses that do not go well with Champagne are blue-veined cheeses, due to their very particular aromas. Otherwise, soft cheese or cheese with a bloomy rind, cow's milk cheese, goat's cheese or even sheep's milk cheese, the bubbles of Champagne will bring them balance and finesse. The effervescence of Champagne breaks up the fatty texture of the cheese. Vintage Champagnes, with their aromas of wood, almonds or dried fruit, are a perfect match for your favourite cheeses!

Of Italian origin, panna cotta, literally 'baked cream', is a light and refreshing dessert often topped with red fruit or coulis. Depending on the recipe, some even suggest adding Champagne jelly to the dessert. To end the festive meal on a high note, accompany your panna cotta with a rosé Champagne.

The fine aromas of red fruits such as redcurrant, raspberry or wild strawberry will bring out the fruity notes of the coulis. The effervescence of the Champagne will balance the smoothness of the cream for a fresh finish! For your panna cotta, Vinatis suggests a brut rosé Champagne from Billecart Salmon.

The famous Champagne House of Ruinart has a lot to impress with its cuvées characterised by precision and refinement. The Chardonnay grape variety is a true emblem of the house and is beautifully worked into this Champagne jewel.

The citrus notes and the minerality present at the end of the palate will underline the gustatory characteristics of shellfish, while the long refreshing finish of the cuvée allows it to accompany without worry a white meat or fish dish with an elaborate sauce as a main course. For dessert, the Champagne Ruinart Blanc de Blancs will bring lightness thanks to its fine bubbles.