Food & Occasion

From the wider Champagne region comes Potée champenoise, a stew of pork, cabbage, and root vegetables served in winter. A vintage Blanc de Blancs with more body stands up to the richness of the dish and refreshes the palate between bites.

It also pairs well with Chaource and Langres, two soft cheeses from the wider Champagne region. The acidity cuts through the creamy richness, and the brioche notes of mature vintages echo the cheese's rind.

Oysters, scallops, and poached fish also work well. The acidity acts like a splash of lemon, and the wine's lean character doesn't overwhelm the delicate sweetness of the seafood.

As an aperitif, a Blanc de Blancs with low dosage is popular because it's dry and fresh, stimulating the appetite without filling you up. With a sweet dessert, though, it falls short on sweetness: if the dessert is sweeter than the wine, the wine will taste sour by comparison.

January 22nd is the feast day of Saint Vincent, patron saint of winemakers. In many wine villages across France, it's celebrated with a mass and a shared meal. Birthdays, weddings, and anniversaries are the occasions on which Champagne is typically opened in France, always in moderation.

The cuisine around the Côte des Blancs is down-to-earth and needs no great fuss. Dishes like the potée or a simple plate of cheese and bread require no elaborate setting, and that's exactly the appeal: a Chardonnay Champagne lends them style without masking the flavor of simple ingredients. Those who pair the wine with food, rather than pouring it just for a toast, discover more of what the chalk and the lees have given it.