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.

LA GRANDE DAME ROSE PAIRING

BEST PAIRING

Scampi

WORST PAIRING

white asparagus

PERFECTLY PAIRS WITH

  • Oysters

  • White fish

  • White meat

  • Mushrooms

  • 12-month-aged Comté cheese

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.

Flavor is invited to 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 savored. With drinking champagne, flavor 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

Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc
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 Rosé 2000 with Lamb tajine (spicy/spicy)

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ALL OUR RECIPES: