Food & Occasion

Chaource and Langres, two soft cheeses from Champagne, pair traditionally with Champagne from Épernay. Chaource, made from cow's milk, has aromas of mushroom and hazelnut and has carried a protected designation of origin since 1970. Langres is spicier and saltier, and the dimple on top is sometimes filled with a splash of Champagne. The acidity and fine bubbles cut right through the creaminess.

The region's cuisine is also hearty and down-to-earth. Potée champenoise is a warming stew of pork and vegetables, while Andouillette de Troyes is a robust sausage. Both call for a wine that refreshes rather than gets overwhelmed by the richness, and a dry Brut can do just that. Smoked ham and pâté pair well with a Brut, while salty bites also suit a Brut Nature, since there's no sugar working against the saltiness.

Oysters, scallops, and other seafood call for a Blanc de Blancs. Its freshness and taut acidity support the saltiness without overpowering the delicate flesh. For something sweet, like a fruit dessert, a Demi-Sec is the better choice, since dessert and wine should be roughly matched in sweetness.

One tradition involves the name Churchill. The British Prime Minister was fond of Pol Roger's wines, and the house still names a prestige cuvée after him today. Vintage Champagnes are popular at milestone birthdays, anniversaries, and weddings, since the year on the cork is itself a kind of memento. On January 22nd, the feast day of Saint Vincent, the winegrowers of Champagne celebrate their patron saint.