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Champagne Houses
Food and wine pairing
Grape variety

Food and wine pairing

Champagne pairing is an art form that is often overlooked. It's not just about pairing a dish and a champagne, but rather finding the perfect match that will enhance the flavors of both the dish and the champagne. When done right, the combination can be truly sublime.


  • Aperitifs

    How to choose the right champagne for an aperitif: Brut, Blanc de Blancs, Rosé or Extra Brut...
    What is the ideal champagne?

  • Inputs

    Although champagne is often served as an aperitif, or even with dessert (to follow an uninspired tradition...), it rarely accompanies an entire meal. And yet, it's a wine that, unlike any other, can be happily paired with a wide range of appetizers. At the table, champagne is distinguished from other wines not by its palette of flavors (although champagnes made from pinot noir and/or meunier grapes offer nuances undetectable elsewhere), but by its bubbles, which play an essential role in pairing.

  • Dishes

    Blanc de Blancs champagnes are the perfect match for fish, seafood, poultry and white meat sauces. Its delicacy is particularly well-suited to freshwater fish such as trout. However, care must be taken when serving delicate fish without a special sauce, as the bubbles of champagne can be too pronounced, even embarrassing.

  • Cheeses

    Champagne used to be considered too sophisticated to accompany cheese.
    But it's a wonderful pairing that can be grandiose!

  • Dessert

    During the Christmas season, many people enjoy eating Yule logs, a traditional dessert. Some people enjoy the traditional citrus and red fruit flavors, while others prefer exotic fruit versions. There's even a caramelized Yule log to choose from. Those who opt for this treat usually choose to pair it with rosé champagnes, a fruity, flowery drink that goes well with all Yule log options.