Which Champagne For an Aperitif?

Extra Brut is the classic choice! If you don't want to take any risks, choose a Champagne Extra Brut. It is generally the one preferred to accompany aperitifs at receptions.

Its characteristics: a particularly low residual sugar level, on average between 0 and 6 grams per litre, which partly explains its finesse and subtlety.

All-purpose, it is therefore suitable for most of the dishes on the aperitif platters: flavours from the sea as well as from the land; hot and cold appetizers.

Champagne Brut, Extra Brut, Sec, Demi-Sec or Doux, what are the differences? Let us explain!

They are recognisable by their pink-orange colour with golden reflections and their fine bubbles. The nose is dominated by red fruit notes. On the palate, these champagnes tend towards mellow notes. One might be tempted to think that rosé Champagne is only suitable for dessert, but it is a graceful addition to the aperitif.

The colour is due to contact with coloured juice. When making Rosé Champagne, black grapes with white juice from the Pinot Noir or Pinot Meunier variety are crushed with their skins and blended with a variable proportion of Chardonnay. This white grape variety offers fresh, discreet aromas and a soft, silky texture, giving Champagne Rosé more roundness.

The tannins, due to the maceration of the grape skins, give Champagne rosé more power. It is therefore distinguished from white Champagne by its fruity aromas and savoury notes, which are expressed with greater character.

Rosé Champagne goes well with strong-flavoured cold meats and cheeses: shavings of Serrano ham, diced Comté, Parmesan or aged Mimolette cheese, Gruyère and cherry tomato or Cantal cheese and grapes picks, or bread with olives, walnuts or bacon.