With the New Year just around the corner, we asked our internal tastemakers to bring you their foolproof tips and tricks enhancing your festive Aperitif to upgrade this year’s seasonal celebrations in a spirit of sharing and creativity. Nothing better than the toast of this holiday season with the finest champagne bottles. To ensure a serious wow factor for your guests, try pairing Champagne with fine small foods for your perfect Apéritif moments.

Champagne X Oysters

Oysters have been successfully paired with champagne at celebratory occasions since the heady days of 18th-century French salons. The older the champagne the better it pairs with oysters. Since Dom Pérignon champagnes are only produced in great vintages and marketed at maturity, they tend to be older and, therefore work very well with oysters. In addition to age, look for a champagne with great acidity, minerality and qualities that bring the impressions of saltiness to complement the briny sweetness of oysters. Therefore, champagne made from Chardonnay, like for example Dom Ruinart Blanc de Blancs or the Cuvée Moët & Chandon Grand Vintage 2012 are ideal pairings as the fruit is less pronounced and the minerality and acidity stand strong.

Champagne X Black Truffle

A pairing for elegant and refined palates. Earthy, musky, umami-rich; the flavor profile of truffle is like nothing else and can be serious fun to pair with your favorite champagnes. For the aperitif we recommend a truffle toast, an absolute delight. The intensity of black truffle demands an equally intense and structured style of champagne, an excellent match for Krug Grande Cuvée 169ème Édition, an expressive and elegant blend of 120 reserve wines from 10 different years. Another exquisite pairing would be the Cuvée Veuve Clicquot La Grande Dame 2008, one of the finest champagne vintages combining harmony, silkiness and roundness with a perfect balance of complexity, structure and power. 

Champagne X Black Truffle

A pairing for elegant and refined palates. Earthy, musky, umami-rich; the flavor profile of truffle is like nothing else and can be serious fun to pair with your favorite champagnes. For the aperitif we recommend a truffle toast, an absolute delight. The intensity of black truffle demands an equally intense and structured style of champagne, an excellent match for Krug Grande Cuvée 169ème Édition, an expressive and elegant blend of 120 reserve wines from 10 different years. Another exquisite pairing would be the Cuvée Veuve Clicquot La Grande Dame 2008, one of the finest champagne vintages combining harmony, silkiness and roundness with a perfect balance of complexity, structure and power. 

Champagne X Caviar

Absolutely nothing pairs better with caviar than champagne, an enjoyment of life. A bite of caviar followed by a sip of a dry champagne results in an unmatched flavor burst, gracefully reflecting the perfect symbiosis of two exceptional products. Dom Pérignon is the ultimate splurge and therefore often selected for champagne and caviar pairings. Another favorite amongst caviar lovers is Krug. The understated bouquet of vintage Krug transforms the juicy brown pearls into creamy magic.

Champagne X Foie Gras

Foie gras is a specialty food. A rich, buttery foie gras spread on toasted baguette is a great pleasure. Foie gras is traditionally paired with Sauternes, the effervescence and acidity of a fine Champagne is another wonderful pairing with foie gras as an appetizer. We suggest trying it with our biodynamic champagne Francois Bedel Comme Autrefois 2005, a wine with a vinous expression bringing an open mind to Champagne wine. Its bubbles mature for 13 years in the cellar before being marketed. It perfectly accompanies traditional cuisines and beyond! Another great alternative would be pairing foie gras with Veuve Clicquot Extra Brut Extra Old 2, a complex, nuanced and unique blend of 8 of the House’s prestigious reserve wines (vintages 1990, 1998, 1999, 2006, 2008, 2009, 2010 and 2012), aged for a minimum of 5 years. A new blend testifying of the historical savoir-faire of the House, a great match to a “terrine de foie gras” on a toast.

Champagne X Foie Gras

Foie gras is a specialty food. A rich, buttery foie gras spread on toasted baguette is a great pleasure. Foie gras is traditionally paired with Sauternes, the effervescence and acidity of a fine Champagne is another wonderful pairing with foie gras as an appetizer. We suggest trying it with our biodynamic champagne Francois Bedel Comme Autrefois 2005, a wine with a vinous expression bringing an open mind to Champagne wine. Its bubbles mature for 13 years in the cellar before being marketed. It perfectly accompanies traditional cuisines and beyond! Another great alternative would be pairing foie gras with Veuve Clicquot Extra Brut Extra Old 2, a complex, nuanced and unique blend of 8 of the House’s prestigious reserve wines (vintages 1990, 1998, 1999, 2006, 2008, 2009, 2010 and 2012), aged for a minimum of 5 years. A new blend testifying of the historical savoir-faire of the House, a great match to a “terrine de foie gras” on a toast.

Champagne X Ham

We love the finesse of thinly-sliced, bold flavored hams with a chewy texture and touch of salt. For the festive Aperitif we suggest fine Italian dry-ham, such as Prosciutto San Daniele, perfectly embracing that saltiness which is begging for bubbles. Ruinart Rosé, with its combination of freshness and exotic notes, wonderfully enhances the fine flavors of the ham.In addition, a salty, fatty Spanish jamón Ibérico is just as pleasing on the Aperitif table and is commonly served with a lively wine to balance the richness of the meat. Here Dom Pérignon champagnes are excellent matches made in heaven.

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