Autumn meal and Champagne

Publié par Julia Bouchet - 22/09/2020 - Champagne and meals

Cool mornings, reddened leaves, light rain, the harvest's over, we're swapping our tank tops for coats - there's no doubt about it, autumn is just around the corner!Hello to open fires, roasting chestnuts, casseroles and comforting stews. And there's no reason why champagne shouldn't be a daily feature on our aperitif tables (possible in all seasons) or throughout a meal without a special occasion to enjoy it. Envie de Champ magazine offers you a few ideas for cuvées to accompany seasonal dishes.

For starters

Powerful, full-bodied Blancs de Noirs champagnes, such as Maison Mumm's 100% Pinot Noir Grand Cru or Philipponnat's Cuvée Rémissonne 2009, are the perfect companions for a Sunday family meal. Around a frank-flavored starter , rillettesrillettes, or foie gras are ideal accompaniments to these intensely aromatic cuvées.
Maison Gosset's cuvée Extra-Brut Excellence, pure, fresh and gourmet, is a perfect match for slices of local ham. A Princes Rosé, 100% Pinot Noir from Maison de Venoge, fruity and elegant, will be particularly delicious as an aperitif with slices of young Comté cheese aged 9/12 months, cherry tomato jam and as a dessert with seasonal fruits such as figs or grapes!
A Brut from Maison H. Blin, with an 80% Meunier blend that brings roundness, fruitiness and elegance to the champagne, will match the airy puff pastry of an autumn-scented scallop tartlet from " Un mets dix vins ".

For the main course...

The sweetness of a fricassee of wild mushrooms in an aumônière is a perfect match for an elegant, complex wine like Maison THIENOT's Cuvée Blanc de Noirs Garance. Thesweet, smoky spices in the glass match the woody flavors of the mushrooms.A real treat!
Another very nice, more surprising pairing would be to accompany a brut rosé champagne with the " PapillesEstomachées " recipe for fillet of sea bass flavored with romanesco cabbage, chanterelles cendrées, trompettes-des-morts and kale.Maison Drappier's Grande Sendrée Rosé 2010, made from 92% Pinot Noir grapes, is the perfect accompaniment to this dish, thanks to its great finesse and powerful aroma. A real nugget!

Philipponnat's Cuvée Blanc de Noirs 2012, with its Pinot Noir vinosity, is a perfect match for poultry or game, whether furred or feathered. Autumn is the ideal season for game, from September to December.

Cheeses and desserts

A Camembert or a Brie de Meaux, with a Blanc de Blancs champagne that brings fruitiness, elegance and freshness to the cheeses.

For dessert, a warm cake, thick and moist, to perfume the house and celebrate autumn. Fruits are rarer, but pears are present, mirabelle plums in crumble are a seasonal staple, plums and quetsche in clafoutis, and grapes of course! For fruit desserts, pair with demi-sec champagnes to bring out the fruitiness of the whole.

A tarte tatin with a brut champagne, this time, for its finesse. Our choice is the very first from Maison Taittinger, founded in 1734,"Folies de la Marquetterie", with its sweet yellow peach flavors! Remarkable.

The season also offers us the chance to taste more gourmet cakes, cakes with blueberries, or with spices like macaroons, gingerbread, walnut or chestnut cakes.

Treat yourself, accompanied by the finest champenoise cuvées. There's no shortage of great combinations!