Veuve Clicquot - Food Pairing
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Food Pairing Module

FIND FOOD PAIRING RECIPES

Already have a champagne or an ingredient in mind ? Use the food pairing module to find its perfect flavour compliment.

YELLOW LABEL BRUT CHAMPAGNE

Cranberry macarons Salmon FOOD PAIRING Pairs well with Brut Yellow label pairing Doesn't pair well

YELLOW LABEL BRUT CHAMPAGNE

Perfectly pairs with
  • Blinis

  • Fish Tartar

  • Duck

  • Parmesan

  • recipes

    THE FOOD PAIRING PRINCIPLES

    Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

    Flavour is invited to the table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savoured. With drinking champagne, flavour is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage. 

    Veuve clicquot - We are clicquot

    WE ARE CLICQUOT

    Play
    Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

    Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.

    Discover more episodes on our Youtube Channel Discover more episodes on our Youtube Channel

    TWO MAIN PRINCIPLES

    PAIRING

    Looking alike, working together

    Sometimes the flavor sensations of a wine ressemble the flavors in a dish (sweet/sweet, acidic/acidic).

    Examples

    Vintage Rosé 2000 with Lamb tajine (spicy/spicy)

    BALANCE

    Contrasting elements balance each other out

    Sometimes two flavors contrast to balance out the palate, and render it even more enjoyable (acidic/sweet, acidic/fatty).

    Examples

    Vintage Reserve 1996 and creamy chicken.

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    ALL OUR RECIPES: