Food & Occasion

Good food on the Montagne begins in the forest, since the woods supply game, and that pairs perfectly with a Pinot Noir Champagne. Wild boar, venison, or pheasant carry a richness and power that a Blanc de Noirs, with its fruit and structure, can match without the acidity getting lost beneath the meat. Poultry like guinea fowl or duck breast also works well with a Rosé de saignée, whose bolder fruit can carry heartier flavors.

The region is also home to Potée champenoise, a stew of meat, sausage, and vegetables that has long graced tables in Champagne. Given its hearty richness, it needs a wine with body and acidity, and a Brut with a strong Pinot share delivers exactly that.

On the cheese board sit Langres and Chaource, both cheeses from Champagne—one with a bold orange rind, the other with a soft, white, downy coat. A Brut with a bit of age pairs especially well with both. Their creamy, slightly salty rinds love the fine mousse, particularly from a Brut or Extra Brut.

Ratafia champenois also belongs to the region: a fortified wine made from grape must and brandy, served chilled as an aperitif or with dessert. It shows how winegrowers on the Montagne put their grapes to use beyond sparkling wine as well.

Occasions are never in short supply. On January 22, the feast day of Saint Vincent, patron of winegrowers, many villages across Champagne celebrate. Those driving the Route touristique du Champagne in autumn pass through the villages that otherwise exist only on labels, and can stop at the Phare de Verzenay along the way.