Food & Occasion

The cuisine of the Aube is hearty. Andouillette de Troyes is made from pure pork, from chitterlings and tripe, and simmers in broth for about five hours. It's served grilled or with a Chaource sauce, and either way calls for a wine that can cut through the richness.

Chaource is a cow's milk cheese, named after the village of Chaource and protected by its designation of origin. It has a white, bloomy rind, a soft paste, and a mild, slightly tangy flavor. A Blanc de Noirs with some body carries this creaminess well, while the bubbles cleanse the palate.

The Cendré des Riceys also takes its name from the winemaking town where Rosé des Riceys grows. For cheese pairings, those so inclined might reach for a rosé de saignée with its deep red color. The still rosé from Les Riceys itself remains its own thing entirely.

Local chefs prepare champagne emulsions to pour over fish and poultry. Andouillette with Chaource also appears on menus throughout Troyes and the surrounding area. Here, the wine serves as both ingredient and companion.

From the Pays d'Othe comes a sparkling drink of an entirely different kind: fizzy cider made from apples, not wine at all. It shows that the Aube knows sparkling drinks beyond grapes too—though regional cuisine still reaches mainly for Pinot Noir.

A long Sunday with cheese, meat, and fish all on the same table makes the perfect occasion. A Blanc de Noirs carries through from aperitif to cheese course without needing a change in between.