
Match made in heaven: Perfect champagne and food pairings
Host like a pro this Champagne Day with these easy food couplings
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Would you like to host like a pro? You’ve come to the right place. While serving champagne on its own will get any dinner party off to a good start, matching it with the right food takes skill. In celebration of Global Champagne Day on 25 October, we’ve asked experts from leading maisons to share their intel on the most delicious couplings. From classic oysters to start and punchy, fruity tarts to finish, discover the champagne and food pairings guaranteed to impress below.
Champagne Lanson and oysters

Oysters and champagne have always been an elegant, harmonious pairing, but why do they match Lanson’s fresh tipple perfectly? Cellar master Hervé Dantan says: “The combination of the two creates an amazing umami synergy. To match perfectly with oysters, choose a champagne with plenty of minerality, such as Champagne Lanson Le Black Création 258. Its retained vitality and aromatic richness not only cut through the sweet and salty taste of the oyster but also create a rich umami essence highly delectable to our taste buds.
“The secret to champagne is that it should never overpower any food. Therefore, with a dish as light and elegant as oysters, diners should choose a lively champagne with natural freshness.”
Lanson Le Black Création 258

Perrier-Jouët and scallops

“A wine for gastronomy, pair the Perrier-Jouët Belle Epoque Blanc de Blancs 2014 with noble seafood, such as a carpaccio of scallops with citrus zest,” says cellar master Séverine Frerson. “The subtle, iodine flavours and silky texture of the scallop complement this cuvée’s remarkably delicate finish.”
PERRIER-JOUËT BELLE EPOQUE BLANC DE BLANCS

Ruinart Rosé and duck salad

"The Ruinart Rosé Cuvée is characterised by its spicy notes, which can be paired with seasonal produce such as pink grapefruits or pomegranates, so try pairing this with a duck and grapefruit salad, with a light hibiscus-sumac vinaigrette," explains Valérie Radou, resident chef at Ruinart.
Ruinart Rosé Cuvée

Moët & Chandon and lamb

A perfect pairing for Moët & Chandon Grand Vintage Rosé 2015 is a herb-crusted rack of lamb thanks to the bright champagne's blackberry, cherry, and currents notes. "Along with hints of wild strawberry, fig, and spicy peppercorn, the crispy herbs and tender meat will melt in your mouth, while the mouse (bubbles) of the champagne cleans the palate and helps concentrate the flavours," says champagne ambassador Jacqueline Kobald.
"The mature pinot noir in the 2015 blend is what creates the perfect overall pairing. The tannins match the power of the lamb and act like a jewel in the rough. The refreshing bitterness gives a clean finish with cranberry and mint to match the herbs and texture of the lamb."
MOET & CHANDON GRAND VINTAGE ROSÉ 2015

Selfridges Selection Champagne and fish and chips


"I love fish and chips (or recently, fried chicken and caviar) with our Selfridges Selection Champagne. The high acidity, and secondary flavour characteristics – brioche, toasty notes, – with the fresh citrusy primary characteristics go well with rich flavours like fish and chips," says wine buyer Neil McDonald.
SELFRIDGES SELECTION Champagne Brut

Veuve Clicquot and langoustines

Minerality and purity bring together a perfect pairing of La Grande Dame 2015 and langoustines. Kobald says: "Pinot noir, the signature of the Veuve Clicquot style, is extraordinarily distinctive with its freshness, minerality, and strength. While the delicate langoustine meat brings salinity and sweetness to the palate, the champagne creates a harmony between the graceful flavours and textures in the dish."
VEUVE CLICQUOT LA GRANDE DAME 2015

Champagne Taittinger and cheese

"My favourite pairing recently is Taittinger’s Prestige Rosé with a gruyere and parmesan beignet (specifically a recipe from Tom Aikens)," says Emily Reay, brand manager at Tattinger. "The Prestige Rosé is made using a beautiful young pinot noir red wine from vineyards around Montagne de Reims and Riceys. This gives a textured mouthfeel and strong red fruit flavours, which go beautifully with that strong Swiss cheese flavour that could only ever be gruyere. The acidic light body and the fine mousse cut through the oil of the beignet and make the whole ensemble dance around the mouth in joy."
Taittinger Prestige Rosé

Porta 6 and seafood stew

Not a champagne fan? Here's somthing a little different to serve instead. "Porta 6 Sparkling Brut, from the vibrant cosmopolitan city of Lisbon, has fresh citrus and tropical fruit aromas and its lively crisp apple style makes it perfect with a classic seafood dish like arroz de marisco, which is a celebration of all things seafood. Typically you will find prawns, clams, mussels, lobster and crab meat along with peppers, tomatoes, fresh herbs and short-grain rice in a super-rich seafood stock," says winemaker Mauro Azoia.
PORTA 6 SPARKLING BRUT

Laurent-Perrier and red fruit pudding


For those who have a sweet tooth, pair the Laurent-Perrier Cuvée Rosé with red fruit pudding. "The balanced sweetness of the rosé complements the indulgent nature of the pudding, resulting in a pairing that is as elegant as it is satisfying," explains brand director, Daniel Brennan.
LAURENT-PERRIER CUVÉE ROSÉ
