Do’s and Don’ts

Here are some examples of what you can and cannot do with champagne.
Learn how to enjoy your bubbles by going off the beaten path… while still respecting this exceptional terroir product. We invite you to relax and enjoy your champagne tasting rituals without breaching certain rules.

The art of tasting champagne...

Certain consumption practices clearly impact champagne. Beyond honoring the savoir-faire, engaging in certain behaviors can sometimes be detrimental to its quality. Let us begin by exploring the contours of tradition, which has been a part of our history since 1868.

To avoid unnecessary risks, it is essential to respect the temperature at which the wine should be tasted. We recommend that it be between 6 and 9°C. Nothing is worse than a warm flute, it is strongly advised to serve champagne chilled!
Have you chilled your bottle? Putting it in the freezer at the last minute is not an option because it will spoil the product. Whether it’s a Premier Cru or not, make sure not to fill your glass with ice cubes to preserve the organoleptic integrity of the champagne.

In the 19th century, it was only drunk at 2 or 3 degrees, and was then referred to as “frappé.” Today, a champagne bucket filled with cold water and ice remains the ideal solution.

• The festivities cannot begin without a special ceremony: pop the cork! To maintain the pleasure going, all of the senses, including the ears, are stimulated. Contrary to popular belief on the catwalk, it is critical to ensure that the bottle has not been shaken; otherwise, there will be nothing left to taste! As a result, the art of serving requires that you proceed with care and assist the cork so that it can express itself. It is important to remember that the bottle, not the cork, must be turned for a successful opening.
• The most beautiful promise remains to sabrer the champagne! But proceed with caution! Hold the bottle by its body and with your second hand, slide the blade of the sabre until it hits the ring of the bottle. In the Reims region, our House provides an introduction to the art of champagne sabering !

Containers will also play a significant role. The glasses used are chosen with great care, as they have the ability to alter your tasting experience. They must be clean and dry, ideally with a wide and high shape that allows the bubbles and aromas to progress. A transparent glass is a must!

• Hold your glass by the foot: to avoid heating it and changing the essence of the champagne. The warmth of the hand would then work against the freshness of this exceptional product.
• The custom of toasting and looking each other in the eyes dates back to the Middle Ages. The clinking of the mugs assured guests that their drinks had not been poisoned. The mutual gaze also offered more protection from each other’s intentions. This custom has persisted in our aperitif traditions.

... With a touch of audacity

Indulge yourself in the sweet pleasure of champagne, in its region of origin, or not, with nuances between tradition and modernity.
As long as the flavors and aromas are preserved, Canard-Duchêne wishes to give more room to freedom and discovery in the way you drink champagne!

• A touch of madness can be added to the moment of tasting: rather used to the aperitif or dessert, the bubbles can be invited to a sunny Sunday brunch, a picnic, a refreshing starter or even, in the continuity of a dish to reveal exquisite secrets.

A bit of audacity in the pairing of food and champagne is perfectly imaginable! The traditional gougères can blush in front of a bunch of fresh radishes (ideally choose a Blanc de Blancs). Depending on whether it is demi-sec, brut, extra-brut or brut nature (depending on the amount of sugar present per litre), the magic of certain combinations works to enhance both the champagne itself and what you are tasting in its company.

– A Blanc de Noirs champagne made from black grapes with white juice (Pinot Noir, Meunier) can be paired with a delicious dry ham.
– A rosé champagne can be a perfect match with a dessert that is not very sweet, based on red fruits for example.
– Japanese food lovers? An extra-brut will bring out the best in your sashimi!
– For a double dose of terroir, let yourself be seduced by a cheese and champagne duo! Tasty pairings are available here.

It’s up to you to try new combinations with this delicate sparkling dish!

• Many recipes based on champagne will delight the most discerning palates: in cocktails, sauces or desserts… Try these recipes without further ado and enjoy them without moderation!
  – Champagne soup with raspberries. Add raspberries (with or without filtered seeds, depending on your taste), lemon juice, sugar and Cointreau. Mix and leave to stand in a cool place, then drink up!
  – A champagne sauce is ideal for topping your tastiest fish such as turbot fillet, monkfish or cod. On the menu: butter, shallots, liquid cream, oyster water (or fish stock) and seasoning to your liking to enjoy this combination.
  – The spoom is a champagne and citrus sorbet, dressed in a light, airy Italian meringue. The recipe is simple, based on egg whites, sugar, orange, lemon and champagne. A pure delight.

• Finally, the place where you enjoy your bubbles can be a guarantee of novelty! In a bucolic vineyard, in your living room to liven up your daily life or near the sea to travel, you remain the master of ceremony.
  If in doubt, seek advice from a Champagne House, a sommelier or any professional who is passionate about the world of Champagne. At our Domaine in Ludes, we will be happy to suggest wine matches and tasting conditions. Cheers!