Champagne is always part of the celebration, accompanying your family meals, including Christmas and New Year's Eve. From Brut and Demi-Sec to Rosé and Blanc de Blancs... Here are some tips to help you make your choice!
The most festive way to welcome your guests is to uncork a bottle of Champagne for the aperitif! Choose a traditional Champagne, a little lively and not very sweet (Brut Nature or Extra Brut) to awaken your taste buds. Brut Champagnes are best served with foie gras or salmon as an aperitif, preferably Blancs de Blancs or predominantly Chardonnay.
To be on the safe side, choose an Extra Brut Champagne. This is generally the preferred choice for pre-dinner drinks. Its finesse and subtlety make it an all-rounder, and it goes well with most of the dishes on an aperitif platter: seafood and earthy flavours; hot and cold appetisers.
Blanc de Blancs is distinguished by its finesse and elegance. It's a fine, fresh, low-sugar Champagne that goes perfectly with the aromatic flavours of an aperitif. It will be particularly appreciated with fresh appetisers such as raw fish, prawns or grilled shellfish.
Taste this exceptional Blanc de Blancs, a blend of finesse, freshness, roundness and deliciousness!
Perrier Jouët invites itself to your festive table for a harmonious, floral, chiselled tasting experience.
Once you've finished your palate cleanser, kick off your meal with a starter.
A Blanc de Blancs Champagne marked by its minerality and low dosage is just the thing. With raw oysters, langoustines, scallops, lobster or langoustine, you need to balance the flavours.
Discover the refinement of this exceptional Champagne, the quintessence of Chardonnay.
Foie gras is often accompanied by a sweet or syrupy white wine, which goes well with its mellowness and whose sweetness enhances its unsaturated fatty acids. Champagne is another option! With a warm foie gras, with apples or citrus fruit, for example, it works wonderfully with a Rosé Champagne. The melting texture of the foie gras is invigorated by the Champagne and the wine is coated with the texture of the foie gras. A Champagne rich in Pinot Noir or Meunier is best. Note that the match depends on the type of foie gras: with goose foie gras, a light, fresh Champagne is recommended, while duck foie gras is best served with a stronger Champagne.
A true Brut Rosé, fine and delicate.
Try a Rosé Champagne with a platter of fine, mature cold meats. Parma prosciutto, Bigorre black pork ham, Spanish Pata Negra or thin slices of Lomo are an ideal match. The full-bodied flavour should be silky and melting. On the palate, the Rosé Champagne breaks up the full-bodied flavour, leaving a fresh, sweet sensation. A real marvel!
Now it's time for the main course! It's a dish we spend a lot of time cooking: cuisine worthy of great gastronomy!
Non-vintage Brut Champagne is the most common, classic and consensual Champagne, so you can serve it from the beginning to the end of the meal, and it will delight your guests. But with more body, a Vintage Brut Champagne will stand out more with tender white meat. You could pair it with a fine veal chop, sweetbreads, farm pigeon or pork filet mignon. Rosé Champagnes, which are richer and windier, also have a particular appeal when paired with fine poultry. For more savoury meats, such as beef and especially lamb, a Rosé Champagne is a must: the match is more daring but will surprise you!
An unmissable reference in Champagne.
When it comes to delicacy, Chardonnay takes charge! Blanc de Blancs Champagne goes perfectly with the tender flesh of fish. Freshwater fish (pike-perch, pike or trout) go well with fresh, delicate Champagnes, whose effervescence contrasts with the butter or cream in the dishes. Sea fish (sea bass, sole, red mullet, Saint-Pierre, turbot) call for more balanced or consensual Champagnes. Above all, it's the sauce that determines the choice: a light sauce, a lively wine; a rich sauce, a more mature wine.
Discover a Champagne of unparalleled richness and aromatic complexity.
Cheese and Champagne pairings are not yet established norms, but there are some wonderful combinations that benefit both cheeses and Champagnes. Vintage Brut Champagne is particularly good with cheese, as its slightly oxidised character goes very well with cheeses that are tasty but not too strong.
As a result, soft cheeses with a bloomy rind (Brie de Meaux or Melun, Coulommiers, Neufchâtel, etc.) as well as regional cheeses with a careful maturing process (Langres, Chaource) or finely cooked cheeses (Comté, Tomme de brebis basque or Parmesan) are the perfect accompaniments. All blue-veined cheeses should be avoided, as they would not go well together.
Discover this true Champagne treasure, a great vintage signed Louis Roederer.
Try out this deep and complex Taittinger vintage.
The traditional Yule log comes in a multitude of flavours: a fruity version (red fruit, citrus fruit, exotic fruit), a chocolate version, a caramelised version...
Be aware, however, that the Champagne/chocolate pairing is very daring, so it's not the best choice. A Demi-Sec Champagne is generally recommended to finish your meal on a gourmet note. For desserts based on red fruit, citrus or exotic fruit, opt for a Rosé Champagne. Its floral and fruity character makes it a delightful accompaniment!
A benchmark rosé Champagne that will delight the most discerning connoisseurs!
Check out this fresh, elegant, fine and subtle Champagne.
It is perfectly possible to stay with the same Champagne throughout a meal, with a Blanc de Blancs or a Rosé for example. Remember that it's the Champagne that brings out the best in a dish, so it's important to match the dishes to the Champagne so as not to risk devaluing it.
To avoid any false notes and to be able to accompany your meal with peace of mind, it is essential to keep in mind the perfect pairing of your Champagne with the ingredients that will make up your menus.
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