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Champagne

Curated by Michele Edington, Certified Sommelier

Reims and Epernay are the region's two capitals; Reims sits atop centuries-old Gallo-Roman chalk pits (crayeres) used as Champagne cellars, several open for tours. Harvest is entirely hand-picked in September. A common day trip from Paris rather than a river-cruise dock -- there is no navigable cruise route through Champagne itself.

Grapes

white: Chardonnay, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris
red: Pinot Noir, Pinot Meunier

Wines & pairings

Non-vintage Brut Champagne
Starters
  • Pâté en croûte champenois — A slice of pâté wrapped in golden pastry is exactly the kind of savory starter Brut handles beautifully. The bubbles work through the buttery crust and rich filling, while the wine’s apple, citrus, and brioche notes feel completely at home beside it.
  • Andouillette de Troyes — Troyes is famous for its andouillette, and Champagne is such a fun bottle to put next to it. The sausage is deeply savory and full of character, while Brut brings acidity, bubbles, and fresh citrus that make every bite feel even more lively.
  • Langres with crusty bread — Langres is wonderfully creamy and aromatic, especially when it has had time to soften. Brut Champagne brings bubbles and bright fruit to all that richness, while the wine’s toastier notes fit beautifully with the cheese and a piece of good bread.
Entrées
  • Potée Champenoise — This hearty local stew brings together pork, sausage, cabbage, potatoes, and vegetables in one very comforting bowl. Brut might sound unexpected here, but the bubbles and acidity are fantastic with all those savory flavors, especially the sausage and pork.
  • Pieds de porc à la Sainte-Menehould — This old regional specialty slowly cooks pig’s feet until tender before breading and crisping them. Champagne is gorgeous beside that combination of rich meat and crunchy exterior, with the bubbles giving the whole dish a fresh, energetic edge.
  • Andouillette de Troyes with mustard sauce — For a full meal, I’d order the famous Troyes sausage with a creamy mustard sauce and put a cold bottle of Brut right beside it. The mustard loves Champagne’s acidity, while the bubbles make the rich sausage feel even more savory and delicious.
Desserts
  • Croquignoles de Reims — These little crunchy biscuits from Reims are perfect when you want something sweet without turning dessert into a huge production. Their crisp texture is great with Champagne bubbles, and the subtle almond and baked flavors pull forward the wine’s brioche side.
  • Bouchons de Champagne — These little Champagne cork-shaped chocolates are such a fun regional way to finish dinner. A lighter chocolate filling works especially well with a rounder Brut, bringing out the wine’s toast, fruit, and creamy lees-aged character.
  • Galette au sucre champenoise — This soft local sugar tart is buttery, golden, and gently sweet. I’d keep the portion small and pour a generous Brut with it because the pastry picks up the Champagne’s brioche notes while the bubbles make the buttery texture even better.
Blanc de Blancs (100% Chardonnay)
Starters
  • Jambon de Reims — This local specialty is made from pieces of ham pressed together with parsley and spices, and it is surprisingly good with Blanc de Blancs. The bubbles and citrus brighten the savory pork, while the wine’s chalky side works beautifully with the herbs and gentle spice.
  • Chaource tartlet — Chaource is one of the great cheeses of the Champagne region, and a warm little tart made with it is exactly what I’d want with Chardonnay-based Champagne. The creamy cheese brings out the wine’s softer texture while the bubbles and lemony freshness make every bite taste even better.
  • Escargots à la Champenoise — Snails cooked with garlic, parsley, butter, and Champagne feel like a very appropriate way to start dinner here. Blanc de Blancs picks up the herbs and buttery sauce while its citrus and minerality keep the whole thing lively.
Entrées
  • Trout with Champagne sauce — Fresh trout with a creamy Champagne sauce is such a natural regional pairing. The fish is delicate enough for Blanc de Blancs, while the sauce brings out the wine’s brioche and creamy side. Lemon and herbs pull everything right back toward the Chardonnay.
  • Poularde au Champagne — Chicken slowly cooked with Champagne, mushrooms, and cream gives Blanc de Blancs a little more richness to work with. I love how the wine’s bubbles and citrus move through the creamy sauce while the mushroom flavors bring out its more savory side.
  • Pike perch with beurre blanc — Pike perch is beautifully delicate, especially with a buttery white sauce and fresh herbs. Blanc de Blancs brings lemon, green apple, chalk, and bubbles to the plate, which makes the fish taste incredibly fresh while still letting that buttery sauce have its moment.
Desserts
  • Biscuits roses de Reims with strawberries — The famous pink biscuits of Reims are lightly sweet and traditionally dipped into Champagne, so this one almost feels mandatory. Add fresh strawberries and the wine suddenly shows more fruit, while the crisp biscuit and bubbles make the whole thing ridiculously easy to keep eating.
  • Strawberries with Champagne sabayon — Fresh strawberries topped with a light Champagne sabayon are perfect when dessert stays delicate. The berries bring out the wine’s fruit, while the airy custard echoes the creamy texture you can get from a good Blanc de Blancs.
  • Tarte au fromage blanc — A lightly sweet fromage blanc tart keeps dessert gentle enough for dry Champagne. The creamy filling brings out the softer Chardonnay notes, while a little lemon zest connects beautifully with the citrus already in the glass.
Rose Champagne
Starters
  • Tourtelets de Rethel — These little brioche pastries filled with boudin blanc are exactly the kind of local specialty I’d want with rosé Champagne. The buttery pastry and savory pork bring out the wine’s strawberry and red cherry, while the bubbles make the whole thing ridiculously easy to keep eating.
  • Ouyettes de Langres — Ouyettes are little pastries filled with goose and apple, giving you savory meat, buttery crust, and just enough fruit for rosé Champagne to really shine. I love how the apple picks up the wine’s brighter fruit while the Pinot Noir side feels completely at home with the goose.
  • Salade ardennaise — This hearty local salad brings together potatoes, bacon, Ardennes ham, cheese, and egg. Rosé Champagne has enough fruit for the smoky pork and enough freshness for everything else, especially when the potatoes are still warm and the cheese starts to soften.
Entrées
  • Lapereau à la Rémoise — Rabbit prepared in the Reims style is a beautifully regional choice for rosé Champagne. The tender meat and savory Champagne-based flavors bring out the wine’s more delicate earthy side, while its red berries and bubbles keep the pairing bright.
  • Magret de canard with local honey — Duck and rosé Champagne are one of my favorite combinations, especially when there is a little honey involved. The wine’s strawberry and cherry flavors fit naturally with the duck, while the honey brings forward a riper, almost juicy side of the Champagne. This is the kind of pairing that makes rosé feel like a dinner wine rather than just an aperitif.
  • Wild boar with chanterelles — Wild boar and mushrooms give rosé Champagne something wonderfully earthy to work with. The Pinot Noir character loves the game and mushrooms, while the bubbles and red fruit bring a surprising amount of freshness to such a deeply savory plate.
Desserts
  • Nonnettes de Reims — These little Reims cakes are made from spiced honey cake with orange marmalade tucked inside. The citrus, honey, and warm spice bring out the fruitier side of rosé Champagne, and I especially like this with a bottle showing plenty of strawberry and raspberry.
  • Pain d’épices de Reims with raspberries — Reims has a long history with pain d’épices, and adding fresh raspberries makes it such a natural match for rosé Champagne. Honey and spice bring out the wine’s deeper flavors while the berries connect directly with all that red fruit in the glass.
  • Gâteau mollet — This traditional Ardennes cake has a soft, buttery, brioche-like texture that works beautifully with Champagne. Rosé adds strawberry and cherry to all that golden pastry flavor, making it feel almost like the wine became part of the dessert.

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Common questions

What wine is Champagne known for?
Champagne, in France, is known for Non-vintage Brut Champagne, Blanc de Blancs (100% Chardonnay), Rose Champagne, made from grapes such as Chardonnay, Arbane, Petit Meslier, Pinot Blanc.
What grapes are grown in Champagne?
Chardonnay, Arbane, Petit Meslier, Pinot Blanc, Pinot Gris, Pinot Noir, Pinot Meunier.
What food pairs with Champagne wines?
Classic local pairings include Croquignoles de Reims, Tourtelets de Rethel, Pâté en croûte champenois, Potée Champenoise, Biscuits roses de Reims with strawberries.