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.

Subcategories

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.