The Champagne Tasting

Since 2009, the goal of Fier Ce Fît has always been to make you discover Champagnes that reflect, respect and enhance their terroir and ancestral savoir-faire. To highlight and fully experience the incredible gustatory and aromatic variety of these Cuvées, it is absolutely important to know how to pair them with foods to enhance their flavors, creating, for the greatest pleasure of our palate, a perfect gustatory harmony.

Champagne is a wine, the king of wines, let's elevate it and respect it, for our greatest pleasure!

Which Cuvées should you choose to successfully accompany your lunches and dinners?

What characterizes a perfect Food and Champagne match?

We find out now by talking about the Character element of Champagne.

As a general rule, Champagne wines are less intense on the palate than most still wines. However, it is always possible to perceive clear differences in intensity between one Champagne and another.

What are the elements that will make a Champagne more or less intense when tasted?

There are several elements that allow Champagne to have a more powerful character: the sunny vintages, the Pinot Noir grape, the clay-limestone soil, aging in the fûts and a high dosage.

On the contrary, the elements that characterize a Champagne that is more delicate when tasted are: the Chardonnay grape, little sunny vintages, a dosage in Extra-Brut or Nature and a high percentage of chalk in the soil.

The first rule to respect for a perfect food-Champagne pairing is to match the power of your food with that of Champagne.

The type of cooking of foods combined with the Cuvée is another element that plays a fundamental role in the perception of the intensity of aromas and flavors.

Serving an elegant Champagne with a food with a powerful character or, on the contrary, a food with delicate flavors with a complex Cuvée, are mistakes that will prevent us from appreciating the more refined gustatory element of the two!

Elegant Champagnes will be at their "apogee" accompanied by foods of the same elegance!

For example, the Cuvée Blanc de Blancs Grongnet served at 8 ° in a very slender flute will perfectly match with a plateau of shells, seafood, oysters ... In the same way, the most powerful Cuvées will reveal all their intensity with foods that are equally so. L' Inconnue by Fabien Bergeronneau will be tasted paired with a plate of shrimp fritters, spaghetti with wakamé (sea fern) and served between 8 and 10 ° in a flute with a fairly large glass.

But be careful, as we always say, when it comes to taste, the rules can be followed up to a certain point. Some people, for example, will be delighted by drinking a Champagne Nature with a chocolate dessert!

Personal pleasure must always prevail.

Finally, the serving temperature of the wine is another very important factor to take into account. A Champagne should never be served below a certain temperature as the heat increases the intensity of perceptions and therefore the pleasure of taste.

On the contrary, the cold freezes our taste buds, taking away any reference point.

The service and the Champagne-Food pairing are two very important elements for which you will find all the advices for each of the Cuvées in our Boutique.

Cin cin et à votre santé!