Starters

Pairing champagne with your starters

It is often with starters that champagne really comes into its own at the table. Its bubbles and freshness complement delicate textures and briny notes, where a still wine struggles to hold its own.

With seafood, oysters and raw fish, a mineral-driven Blanc de Blancs works wonders. With foie gras or a richer starter, opt for a slightly sweetened champagne or a mature vintage; with smoked salmon or tartare, a structured Blanc de Noirs is the perfect match.

Explore our suggestions and continue the pairing journey through our food and champagne pairings and our selection of champagnes.

Frequently Asked Questions

Which champagne goes with oysters and seafood?

With oysters and seafood, choose a ‘blanc de blancs’ (100% Chardonnay), whose minerality and freshness complement the briny notes. An ‘extra-brut’ or ‘brut nature’ – both very dry – also brings out the best in these seafood delicacies.

Which champagne goes with foie gras?

Foie gras calls for a slightly rounder champagne: a lightly dosed cuvée, a full-bodied blanc de noirs or a mature vintage. Their structure balances the richness of the foie gras, whereas a very dry champagne would seem too sharp.

Which champagne goes with smoked salmon?

With smoked salmon, opt for a ‘blanc de noirs’ or a rosé – which are more structured and fruity – to stand up to the fish’s fatty and smoky qualities. A lively ‘blanc de blancs’ also works well for a lighter, more mineral pairing.