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Champagne with a meal: much more than just an aperitif

Serving champagne as part of a meal is still all too rare, even though it pairs well with a surprising variety of dishes. The key is to match the body of the cuvée to that of the dish.

Delicate Blanc de Blancs pair well with fish in sauce, seafood and poultry; with white meat or a heartier dish, a Blanc de Noirs or a vintage champagne – which are more full-bodied and structured – will hold their own throughout the meal. Be careful with very delicate meats served without sauce, where the bubbles may overpower the dish: in such cases, choose a gentler cuvée.

A full-bodied rosé can even stand up to spicy dishes. Plan your meal with our food and champagne pairings, from aperitif to dessert, from our selection of champagnes.

Frequently Asked Questions

Which champagne goes with fish or poultry?

With fish in sauce or poultry, a delicate Blanc de Blancs works a treat. For a richer dish or white meat, choose a Blanc de Noirs or a vintage champagne – which are more full-bodied and structured – capable of holding their own throughout the meal.

Can you serve champagne with a spicy dish?

Yes. A full-bodied rosé champagne or a cuvée dosée pairs well with spicy or sweet-and-savoury dishes: their fruitiness tempers the heat, whilst the bubbles refresh the palate between mouthfuls.

Can champagne replace white wine at the table?

Absolutely. Champagne fulfils the role of a white wine, with an added bonus: its bubbles cleanse the palate and lighten rich dishes. Simply match the body of the cuvée to that of the dish for a successful champagne-only meal.