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Champagne pairings

Which Champagnes should be paired with which dish?

La Maison du Champagne Dilettantes offers you suggestions for delicious Champagne pairings.

Aperitif pairings

Aperitif pairings

 To accompany appetizers during a cocktail party, La Maison du Champagne Dilettantes suggests a young and light Champagne with a delicate balance of sugar and acidity.
 
 
Delicatessen pairings

Delicatessen Pairings

To accompany charcuterie and other dried meats, La Maison du Champagne Dilettantes suggests the following Champagnes.
 
Foie Gras pairings

Foie Gras pairings

To accompany foie gras, La Maison du Champagne Dilettantes suggests a rich, fleshy Champagne, made of mostly pinot noir with woody notes and an equal balance between sugar and acidity, if not leaning toward sugar.
 
 
Meat Pairings

Meat pairings

To accompany meats, La Maison du Champagne Dilettantes suggests a bold mature Champagne, old vine rosé or pinot noir, that is woody, with a balance of sugar and acidity leaning towards acidity.
 
 
 
Fish and Seafood Pairings

Fish and Seafood pairings

To accompany fish and seafood, La Maison du Champagne Dilettantes suggests elegant Champagnes made of mostly chardonnay with mineral notes and a marked acidity. 
Pairing with Middle Eastern and Asian Cuisine

Pairing with Middle Eastern and Asian Cuisine

To accompany Middle Eastern and Asian cuisine, La Maison du Champagne Dilettantes suggests full-bodied Champagne made of mostly late-harvest pinot meunier and pinot noir, with spiced notes, and a fairly equal balance of sugar acidity. 
Cheese Pairings

Cheese pairings

To accompany cheese, La Maison du Champagne Dilettantes suggests rich, mature full-bodied Champagnes, predominately pinot noir and old-vine harvest, with an equal balance of sugar and acidity, or a balance leaning towards sugar. 
Pairing with Sweet and Savory Cuisine

Pairing with Sweet and Savory Cuisine

To accompany dishes that are both sweet and savory, la Maison du Champagne Dilettantes suggests any Champagne as long as it has a balance of sugar and acidity leaning towards sugar.
 
Dessert Pairings

Dessert pairings

To accompany desserts, la Maison du Champagne Dilettantes suggests a well-balanced Champagne, made of mostly pinot meunier with a balance of sugar and acidity leaning towards sugar.

Pairing with chocolate is not suggested, in these cases we would advise you to try Ratafia.