Champagne and Easter

Easter is a time for sharing and togetherness, when the table is filled with dishes steeped in history and symbolism. From relaxed family lunches to the most elegant dinners, choosing the right wine is key to enhancing both flavor and texture. And what better companion than Champagne?

In my Selection, you'll find the perfect Cuvées to accompany every course of your Easter menu—from fresh, delicate bubbles ideal for appetizers and savory tarts, to structured, full-bodied Champagnes that pair beautifully with flavorful meats. With the right choice, each bite becomes a unique sensory experience, perfectly balancing structure, acidity, and aromatic depth.

TRADITION MEETS THE ELEGANCE OF BUBBLES

LAMB AND BLANC DE NOIRS: A MATCH OF CHARACTER

Lamb, the undisputed star of the Easter table in many cultures, is known for its bold flavor and succulent texture. A Blanc de Noirs like the Millésime 2018 Extra-Brut by Hervy-Quenardel is the ideal pairing, enhancing the tenderness of the meat while balancing its richness with vibrant freshness. Its defined acidity and aromatic complexity bring harmony and persistence to the dish.

FISH & BLANC DE BLANCS: LIGHTNESS AND PURITY

For those who prefer a seafood-based menu—a common feature in many Easter traditions—look no further than the Cuvée Initium by Charles Henri-Dupont. This Blanc de Blancs offers bright freshness and elevates the elegance of fish-based dishes such as oven-baked sea bass with citrus, herb-marinated trout, or sole with butter and sage. Its vibrant minerality balances the natural sweetness of the fish and enhances its subtle brininess.

SAVORY TARTS & CHAMPAGNE BRUT NATURE: FRESHNESS AND FINESSE

Easter traditions abound with savory pies and quiches—think asparagus and goat cheese, leek and Gruyère, or even a Southern-style ham and cheese tart. These soft, delicately flavored dishes find a perfect partner in the Spécial Club 2018 Brut Nature by Hervieux-Dumez, a Champagne that highlights herbal notes and creaminess without overwhelming the palate.

EXPERIMENTING WITH STYLE: UNEXPECTED PAIRINGS

Easter can also be a time to explore more daring combinations.

• Spring game and Rosé de Saignée Champagne: Duck à l’orange or herb-roasted pheasant pairs wonderfully with a structured Rosé de Saignée like that of Grongnet, which stands up to the richness of the meat while bringing out its aromatic layers.
• Asparagus and Extra-Brut Champagne: Notoriously difficult to pair, asparagus—with its green, slightly bitter profile—is elevated by the freshness and depth of the Meunier Millésime 2013 Extra-Brut by Sanchez-Le Guédard.

A PAIRING TO AVOID: CHOCOLATE AND CHAMPAGNE

One combination to skip? Chocolate and Champagne. The bitterness of cocoa and the sweetness of chocolate clash with the acidity and structure of Champagne, dulling its complexity and vibrancy.

A TOAST TO EASTER WITH ELEGANCE

Easter is a journey through flavours and traditions, but also an opportunity to experiment and discover new pairings. Champagne, with its extraordinary versatility, can enhance any dish, turning every meal into a refined and unforgettable experience. 

Whether it is a family lunch or an elegant dinner, the secret lies in choosing the right Cuvée. In our selection you will find the perfect Champagne for every course, ready to make your Easter even more special.