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blanc de blancs or rosé champagne for starters

When to uncork a bottle of champagne? "As an aperitif ", some will say, to immediately put guests in a festive mood. "At dessert", say others, marked by a recent tradition... The correct answer is: at any time. Even if this practice is rare, champagne can accompany the entire meal, as long as the food and beverage are carefully matched.Effervescence and dosage are the elements to watch out for, since the former modifies the texture of dishes in the mouth, while the latter affects the balance between sugar and acidity.


With a Champagne that's a little lively and crystalline, such as a Blanc de Blancs, almost always low dosage (extra brut or non-dosed), give priority to accompanying starters; what counts at this moment is the freshness and finesse of the bubbles. Slices of cured ham, gougères, thick shavings of Parmesan, Comté or very dry goat's cheese, king prawns, tarama - the choice is vast, but avoid overly salty or spicy dishes to avoid overpowering the wine.

Appetizers with a maritime accent are also in the spotlight: oysters, smoked salmon, seafood platters, fish tartare, sushi and sashimi, fish or shellfish terrines.

Semi-cooked foie gras goes very well with a more accomplished, windier champagne, such as a blanc de noirs or blanc de blancs from a slightly powerful, ripe vintage. If the foie gras is prepared pan-fried, opt for a chardonnay-dominant Champagne to counterbalance the acidity of the wine.

WHICH starter with which champagne?

To make sure you don't go wrong when pairing food and champagne for your appetizers, here's a guide to appetizers to pair with champagne:


Salmon is an exquisite delicacy which, thanks to its nobility of taste, can easily be served with champagne. For this luxurious pairing, blanc de blancs champagnes are the best choice. The fine natural bubbles of this exceptional beverage sublimate the sweetness of the smoked salmon.

If you like contrasting blends, we recommend a blanc de noir, whose fruity aromas, especially of red or black berries, will make for a surprising tasting experience. However, if you prefer lightness, rosé champagne will give you the finesse and fruity notes you're looking for, especially with the cuvée Amour de Deutz Rosé from the Champagne House Deutz.


Pairing foie gras with a sweet wine or champagne is an excellent idea. This will add sweetness to the foie gras meat, which is already unsaturated due to its fat.

Alternatively, pairing it with apples or citrus fruit makes it an ideal match for Champagne Rosé. Whether it's goose or duck foie gras, a specific choice of Champagne or wine is required depending on the type of foie gras. When using goose foie gras, opt for a light, fresh champagne. For duck foie gras, a stronger champagne is recommended.

However, a light, chilled champagne is recommended when using goose liver. To accompany duck liver, a stronger champagne is required.


At first glance, one might think that the alliance between the rusticity of the product and the elegance of the liquid is unnatural. It's true that the pairing is delicate, even if the smokiness of a ham or the pepperiness of a dry sausage can go well with champagne. Choose a blanc de noirs, made from pinot noir or pinot meunier.

You can also accompany your charcuterie platter with a Champagne Rosé! Choose lean meats like Spanish Pata Negra prosciutto, black Bigorre pork or thin slices of Lomo. Silky, fatty cuts of meat complete this selection. The sparkle of Champagne Rosé on the tongue cuts through rich flavors to leave a delicious, smooth sensation. A true marvel!

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