Champagne, an emblematic region of France, is famous for its vineyards and wine production, and has been declared a...
-
MenuBack
- our champagnes
- Our Nuggets
- Organic
- Brands
- Month's discount
- Gift Idea
-
Type
-
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
-
-
MenuBack
- our champagnes
- Our Nuggets
- Organic
- Brands
- Month's discount
- Gift Idea
-
Type
-
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
Blanc de Blancs
-
-
Search in blog
Blog categories
- Winegrower artists (6)
- The History of Champagne (7)
- All about Champagne (73)
- Practice (17)
- Food and Wine (7)
- Output and Event (3)
- People (7)
- What a dish with this Champagne (5)
- Events around the Champagne (10)
- Champagne World (18)
- Outings in the Champenois vineyards (4)
- The experts (25)
- Tips and Tricks (15)
- At the table (7)
- News (61)
- Insolit (9)
Latest posts
At Laurent-Perrier, we're different from the rest, or at least we're perceived to be. It took a lot more time, effort...
Recently, e-commerce site pepites-en-Champagne.fr took the innovative step of accepting cryptocurrencies as a payment...
Uncorking a bottle of Champagne may seem intimidating, but with the right techniques, it becomes child's play. In...
Christmas is a magical time of year when we celebrate with family and friends. And what better way to celebrate than...
Popular posts
Blog tags
Which food and champagne pairing is the best?
For the starter
With a Champagne that is a little lively and low in sugar, opt for the aperitif to awaken your taste buds. What is important at this moment is the freshness of the drink. With these same champagnes, it is possible to continue with starters based on shellfish and raw fish such as oysters, smoked salmon, seafood platters, etc. If the foie gras is prepared pan-fried, choose a blanc de blanc champagne to combine the fat of the liver with the acidity of the wine. You can taste all this, by going to a gastronomic restaurant in Lille, or in any prestigious restaurant.
For the main course
With a rather tasty roasted poultry, it is possible to go for a more vinous champagne, often made with a large majority of pinot noir or pinot meunier. This corresponds to a blanc de noir champagne, i.e. made from black grapes. The non-vintage brut champagne is the most common, classic and consensual. You can drink it from the beginning to the end of the meal, it will please your guests.
The vintage brut champagne will go very well with meat dishes, which you can find in Lille restaurants. Younger vintages should precede older wines, as complexity is less noticeable in younger wines. It is recommended to go from the least complex champagne to the most complex.
For dessert
Dry, semi-dry or sweet champagne will be perfect to accompany a dessert. Its very sweet side goes very well with the sweetness of the latter.