Food and wine pairing
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Champagne Blanc de blancs Brut non dosé
White sparkling wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Brut Nature Blanc de blancs Champagne
- Champagne Blanc de blancs Brut intégral
- Champagne Blanc de blancs Brut nature
- Champagne Blanc de blancs Brut sauvage
- Champagne Blanc de blancs Brut zéro
- Champagne Blanc de blancs Dosage Zéro
- Champagne Blanc de blancs Pas dosé
- Champagne Blanc de blancs Ultra brut
This drink pairs well with 97 dishes:
Cold starters
Avocado with shrimp sauce
Shrimp sauce : fish velouté mixed with shrimp butter.
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Cheeses
Brillat-Savarin
France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.
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Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.
Serve with the young cheeses.
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Cheeses
Camembert affiné au cidre
Camembert soaked for fifteen days in Norman cider.
Prefer a pairing with a Champagne with mineral notes.
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Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
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Main courses
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
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Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple-cream soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 4 weeks.
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Sauces
Cocktail sauce
Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.
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Shellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
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Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
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Shellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
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Main courses
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.
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Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
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