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6 CHRISTMAS CHORDS
Wines and Champagnes for the perfect festive meal!
Aperitif - Fois Gras - Oysters & Shellfish - Turkey & Capon - Cheese
Aperitif: Champagnes for a great start 🥂
6 carefully selected Champagnes to accompany your toast!
Tuto: Choosing your Champagne
Brut Nature or Pas Dosé or Non Dosé or Zéro Dosage:
Less than 3 g/l sugar, no expedition liqueur added.
Very dry, emphasizing purity and freshness. Ideal for lovers of pure, elegant champagnes.
Extra Brut:
Between 0 and 6 g/l sugar.
Dry, with marked acidity. A perfect balance to accompany lightly iodized appetizers
Brut:
Less than 12 g/l sugar.
The most common category, well-balanced between freshness and roundness. A must to please every palate - goes equally well with salmon toast or sweet and sour aperitifs.
I choose my aperitif champagne 🥂
Foie gras and oysters: two starters, two magical pairings ✨
White, Red, Champagne and even Poiré!
Tuto: Choosing the right wine to accompany foie gras
Sweet white wine:
Ideal for bringing out the sweetness of foie gras. Its notes of honey, candied fruit and spices enhance every bite. A classic choice for perfect harmony.
Dry white wine:
With its freshness and minerality, it adds a touch of lightness and balances the richness of foie gras. Ideal for those who prefer less sweet pairings.
Light, fruity red wine:
A delicate red, with mellow tannins and red fruit aromas. It adds subtle originality and enhances the taste of foie gras.
A more structured red wine:
A wine with a little more body, perfect for pan-fried foie gras or served with a spicy garnish. A bold, gourmet contrast.
Champagne Extra Brut:
With its low dosage, it combines purity and freshness. Its fine bubbles cleanse the palate and enhance the rich flavors of foie gras.
Poiré:
An original, light alternative, poiré offers a fruity, tangy palette that contrasts pleasantly with the smooth texture of foie gras.
Discover foie gras pairings 🦢
White wines (of course) but why not a Champagne, or more daringly a Pet' Nat or a Cidre?
Tuto: Choosing the right wine to accompany oysters and shellfish
Mineral white wine:
With notes of gunflint and citrus, these wines highlight the freshness and purity of oysters. Ideal for those seeking a classic, elegant pairing.
Bright, fruity white wine:
A white wine with citrus and white-fleshed fruit aromas, perfect for providing a subtle contrast to the silky texture of oysters.
Champagne Brut Nature:
With minimal dosage, it offers exceptional purity and delicate bubbles that perfectly accompany the marine flavors of oysters.
Pétillant Naturel fresh and fruity:
More economical than a champagne, a natural sparkling wine with a bold, fruity character will be perfect for creative pairings with your iodized starters or shellfish in sauce.
Cidrefin et minéral:
We rarely think of it, yet Breton people know a thing or two about iodized flavors! A cider with elegant, mineral notes will pair magnificently with the freshness of oysters or the delicacy of seafood!
Discover the Oysters & Shellfish pairing 🦪
Poultry & Magret: exceptional wines to enhance your festive dishes 🍗
Light red, round or mineral white, Champagne, even Vin Jaune
Tuto: Choosing the right wine to accompany a turkey or capon
A light red wine with delicate aromas:
A Pinot Noir or Gamay with silky tannins and good acidity. Perfect for simple or lightly spiced poultry dishes.
A more structured red wine:
A Syrah du Rhône, for example, round and generous, with good persistence. Ideal for stuffed poultry or roasted vegetables.
A round white wine with freshness:
A Chardonnay from Mâconnais, Côte Chalonnaise or Jura will sublimate the meatiness of poultry while balancing the richness of creamy sauces.
A crisp, taut white wine:
Good tension will balance the richness of creamy sauces. We recommend a Riesling from Alsace or a Sauvignon from the Loire Valley
A Champagne Brut Nature:
Fine effervescence and good acidity will cleanse the palate, creating an elegant contrast with the soft texture of poultry.
For the more daring, a vin jaune du Jura:
Powerful and complex, a vin jaune is ideal for poultry accompanied by mushrooms or foie gras sauces.
Discover foie gras pairings 🦢
Powerful, refined wines to enhance duck breast
Tuto: Choosing the right wine to go with Magrets 🦆
Powerful, spicy red wine:
With its aromas of black fruit, pepper and licorice, a full-bodied red like a Syrah or Malbec enhances the savory character of roast duck breast. Perfect for lovers of rich, complex wines.
A fruity, silky red wine:
Smooth tannins and notes of cherry, raspberry or wild strawberry bring sweetness and balance. A Pinot Noir or Gamay is the perfect accompaniment to magret with fruity sauces such as blackcurrant or orange.
Discover the duck breast pairing 🦆
Cheeses: pairings that will make you melt 🧀
Red ones (of course) but not necessarily!
Tuto : Choosing wines according to the composition of your cheese platter 🧀
Fruity, light red wine:
A Gamay or Pinot Noir, with its cherry and raspberry aromas, delicately accompanies soft cheeses such as Brie or Camembert, without dominating their subtle flavors.
Dry, mineral white wine:
A Chablis or Riesling, with their citrus notes and freshness, are perfect allies for balancing the richness of goat cheeses and revealing their nuances.
Rich, aromatic white wine:
A lightly oaky Chardonnay, with aromas of yellow fruit and hazelnut, sublimates pressed cheeses such as Comté or Gruyère, offering round harmony.
Powerful, well-structured red wine:
A Cahors or Bordeaux, with their black fruit aromas and robust tannins, are the perfect complement to hard cheeses such as Parmesan or Cantal.
Yellow wine:
This emblematic Jura wine, with its complex aromas of walnut, curry and spices, is the perfect companion for powerful cheeses such as mature Comté or Beaufort. Its intensity and aromatic persistence make it an essential choice for lovers of bold pairings.
Vin doux naturel:
With their aromas of figs, honey and candied apricots, sweet wines create an exceptional contrast with blue cheeses like Roquefort, for an explosion of flavors.
Discover cheese pairings 🧀
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