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The left bank of the Garonne River in the Bordeaux region is home to some of the most famous and coveted red wines in...
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Not all dishes go well with champagne bubbles. To find the right match, it's best to experiment: you'll find that sometimes too much effervescence prevents pairings from working. But if you're limited by time or budget, and don't want to take any risks when tasting the bottle, follow our advice!
The aperitif is the moment that will determine the rest of your meal. It serves to awaken the taste buds and open up the oenological dispositions of your guests. For this reason, there's no point in presenting your guests with an overly sweet aperitif champagne or a vintage champagne that would tend to overshadow the taste of your canapés, gougères or toasts.
To pull off this tour de force without making a mistake, opt for the Cuvée Brut Classic from the Champagne House Deutz. Fresh and round, its lightness is the perfect accompaniment to cheese tarts, unsalted dried fruit, toast with smoked salmon or foie gras, fish rillettes, tarama and more.
With this wine, you're sure to create an aperitif without a false note, after which your guests will have only one thing on their minds: to move on to the next one!
For your first course, we recommend the perfect combination of color and wonder, without taking too many risks: foie gras and champagne.
Foie gras is often served with a sweet wine or liqueur, which marries well with its melt-in-the-mouth flavor, whose sweetness accentuates its unsaturated fatty acids. Champagne is another, more exotic option. When paired with warm foie gras, for example with candied apples or roasted citrus fruits, the combination works wonders: the champagne tempers the mellowness of the foie, and the texture of the foie envelops the wine.
To succeed, you'll need to arm yourself with Champagne Deutz 's Cuvée Meurtet 2015, as this is an entry-level champagne, rich in pinot noir. Note that pairing depends on the type of foie gras: a light, fresh champagne is recommended for goose foie gras, while duck foie gras is best paired with a fuller-bodied champagne.
To harmoniously pair champagne with your main course, there's nothing like fish.
Freshwater fish (pike-perch, pike or trout) go very well with champagne, provided it's fresh and delicate and its bubbles contrast with the butter or cream on the plate.
Sea fish (sea bass, plaice, red mullet, Saint-Pierre, turbot) call for a more balanced champagne. The key is that the sauce dictates the choice: for light sauces, frisky wines; for strong sauces, more mature wines.
Following this guideline, we recommend the Cuvée Amour de Deutz 2011, the flagship of the Deutz Champagne house, for this Champagne pairing with a fish dish. A fresh, round Champagne with a long finish, perfect with fillets of Greenland halibut with lemon and cherry tomatoes.
Cheese is a real trap for most red wines, but some white wines, including champagne, thrive on their acidity, which contrasts with the fat of the cheese.
What's more, the effervescence grazes the palate and counterbalances the milk proteins. So, soft, bloomy-rind cheeses like Brie de Meaux and Coulommiers, or local cheeses like Chaource, will be a godsend when paired with Cuvée Côte Glacière 2015. A precise, fruity blanc de noirs from a parcel of Ay.
If you want to surprise your guests, cooked cheeses such as sheep's milk tomme or Parmesan make delicate and refined pairings when accompanied by a rosé champagne such as Champagne Deutz Brut Rosé.
Blue cheeses or those with aromatic herbs should be avoided as they would be unfortunate pairings.
It's common knowledge that champagne is not the best combination to accompany a dessert. This habit stems from champagne's adolescence, when it was dosed at over 160g/L...
So it's not an easy pairing. However, rosé or rosé de saignée champagne has always been perfect for this fateful part of the meal. You don't want to miss out on the last taste your guests will have in their mouths!
We recommend that you pair Deutz Rosé Millésimé with a red fruit dessert. But be careful not to pair it with a dessert that's too sweet. Think wild strawberry compote with rosemary and creamy panna cotta.
If you haven't taken the risk with the cheese to indulge in a bit of dessert madness, here's our advice: serve a Blanc de Noirs, such as Cuvée Meurtet 2015 or Côte Glacière 2015, with honey-roasted pears and saffron cinnamon. These fruity cuvées form an excellent harmony.
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