FOOD AND WINE PAIRINGS
between iodized freshness and gourmet contrast
Pairings as elegant as they are tasty:
The obvious pairings: the sea and minerality. Its crystalline freshness, its tension and its saline notes make it the natural companion to seafood: fine oysters, sashimi, sea bass ceviche, sea bream tartare with citrus fruits: iodized dishes that reveal all its purity and liveliness.
Contrasting pairings : richness and precision. In contrast, this champagne reveals its refreshing dimension when paired with richer dishes: fried calamari, vegetable fritters, or even a Milanese escalope: delicious recipes where the wine's acidity balances the textures and lightens the palate.
The unexpected pairing: a cheese with character. For lovers of bold pairings, pair this Blanc de Blancs with a 24-month-aged Comté or a truffled Brillat-Savarin. The former brings out its minerality, while the latter creates a delicious and delicate contrast, where the freshness of the wine contrasts with the richness of the cheese.
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