Pan-Fried Scallops & Ruinart Vintage Champagne

Ruinart Vintage Champagne is the original expression of the Ruinart House. The blend is composed of 51% Chardonnay and 49% Pinot Noir, all of which come from Grand Cru and Premier Cru vineyards in the Côte des Blancs and the Montagne de Reims. To sublimate this dish of scallops, accompanied by chorizo chips, we recommend a fresh, delicate wine with a beautiful aromatic power.

Simply pan-fried, this is certainly the easiest way to taste the finesse of scallops! With a firm texture and delicate iodine flavours, scallops have a register that is more about finesse than power. Choose an elegant Champagne with character, predominantly Chardonnay, to underline the finesse of this dish. The proposed vintage will be able to cope with the powerful and spicy flavour of the chorizo while respecting the delicate and iodized flesh of the scallops. A combination of land and sea that finds a balance in this dish without overpowering its flavours.

Ideal as an aperitif, the finesse and subtlety of Ruinart 2016 Champagne goes perfectly with the flavours of the sea, as well as those of the land: hot or cold appetizers, seafood such as a Granny Smith apple avocado crab or a scallop carpaccio. Salmon, mackerel or even herring can constitute a gastronomic dish, with flavours subtly enhanced by the aromatic bouquet of Champagne. With its mineral freshness and velvety texture, this 2016 cuvée is a remarkable match for white meat with mushrooms and crème fraîche, a cuvée that dares to combine land and sea in a delicate and surprising way, just like Ruinart!

Innovative, eco-designed and authentic, the second skin case is in line with the codes of luxury and confirms the sustainable commitment of the House of Ruinart. 100% recyclable thanks to its structure made of paper only, this envelope perfectly follows the emblematic shape of the House's bottles, while preserving the integrity of the taste until tasting.

The surface of this second skin is reminiscent of the walls of the Crayères de Reims, ancient chalk quarries and natural cellars where Ruinart's Champagnes mature. The case opens and closes thanks to a clip-on button that reveals or conceals the bottle inside its second skin. This original and aesthetic case does not prevent it from resisting humidity and also protects from light to preserve the integrity of the Ruinart taste.

A vintage Champagne, unlike all other Champagnes, is made from a blend of wines from a single year. Generally, a vintage Champagne is the expression of a very good year. The decision to declare a vintage or not is up to each house; winemakers only declare the vintage in rare, outstanding years.

In a decade, the opportunity often arises only two or three times. The best years are vintage by most of the big houses and the majority of the cuvées are exceptional and prestigious. When tasted, vintage Champagnes are often longer on the palate, more intense and have more body. Their rarity, their production requirements and their symbolic value mean that their price is much higher than a non-vintage cuvée.