Champagne Pairing from Starters to Dessert!

by Isabelle Escande
Champagne Pairing

Champagne pairing

Champagne doesn’t just have to be for toasting before a meal. From starters to dessert, discover our top Champagne pairing tips so you can add some sparkle to your entire meal.

Champagne Apéritif

Lightness is the key to success here! The idea is to whet the appetite but not to saturate it. That’s why it’s important to aim for delicacy with a Champagne that’s fruity, but not too sweet.

For an apéritif, it’s customary to choose a Blanc de Blancs, made exclusively from white Chardonnay grapes. With its airy notes of white flowers, this grape variety gives a fresh and lemony Champagne.

The Blanc de Blancs is a great match for many of your apéritif treats. It’s perfect with dishes like oysters, shellfish, caviar, lightly smoked fish served on toast, etc.

Mumm Cordon Rouge
With its intense freshness and assertive yellow and white fruit aromas, Mumm Cordon Rouge is a perfect apéritif wine.
Gosset Grand Blanc de Blancs
Aromas of white fruits, apricot and citrus fruits as well as a nice mineral touch. The Gosset Grand Blanc de Blancs is perfect to whet the appetite.

The Starter

For the starter, we can keep the same dynamics as for the apéritif. Choose a Champagne that’s not very sweet! So you could continue with your Blanc de Blancs or opt for a brut nature or extra-brut.

Champagne Pairing with The Main Course

This depends a little on the food you’ve chosen. In any case, you should know that Champagne goes perfectly with fish such as sole or sea bass! A Blanc de Blancs with its characteristic freshness and elegance will do the trick once again. But for a change of pace, you could also choose a Brut or Extra-Brut Champagne, with very little sugar, which will enhance the iodine flavours of your dish. Prestigious Champagnes or special vintages will also give an extra touch of finesse to your meal. The aromas of these Champagnes are generally more complex and allow you to enrich the palette of flavours.

For poultry, especially turkey, don’t hesitate to mix it up and go for a Blanc de noirs. Made from black grapes, such as pinot noir and pinot meunier (either together or individually), it’s more powerful and vinous than its white counterpart. It’s characterised by notes of red and black fruits that go very well with this type of food.

With its contrasting aromas of fruit, spices, honey, but also mocha, wood and leather, the Blancs de noirs also pairs wonderfully with game dishes and mushrooms. And unlike the Blanc de blancs, it does not shy away from dishes in wine or cream sauces.

Perrier-Jouët Grand Brut is a perfect Champagne Pairing with your main course
With its delicate floral notes and hints of buttered brioche and vanilla, Perrier-Jouët Grand Brut is perfect for poultry.

The Cheese Platter

Most Champagnes go very well with many kinds of cheese. Champagnes with a high proportion of chardonnay, for example, go very well with hard cheeses. Cheeses such as Brie and Camembert (if they are not too strong) also pair well with Champagne.

Champagne Pairing with Dessert

We enter the field of sweet and semi-dry Champagnes, particularly for cakes with dried fruits and spices or creamy or chocolate desserts.

Because of its fruity qualities, Rosé Champagne, goes well with red fruit desserts.

With an extensive selection of over 1,7000 different Champagnes, Drinks&Co is sure to have just the wine for you!

Ruinart Brut Rosé, a perfect Champagne pairing with dessert
A nice roundness and freshness with its red fruit notes. Ruinart Brut Rosé is a perfect match for your fruity dessert!
Gosset Grand Réserve
Aromas of red fruits and dried fruits… Gosset Grand Réserve is a great choice to accompany your desserts.

Translated by Chelsea Cummings from Isabelle Escande’s original French article: Du champagne, de l’entrée au dessert !

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