The Mag

Do’s and Don’ts

Laurent Fédou

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.

champagne canard-duchêne

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.

contenants champagne

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!

... 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!

champagne & fromage

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!


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