Henri’s Reserve opens the world of Champagnes to you with a Champagne Club - receive magnificent bottles of champagne every month with “Henri’s Club.” Help your friends discover the world of Family Estate Champagnes and be the joy delivering gift-giver. Be the “I want to go to their house” host.

Quality and exclusivity is what you experience with Henri’s Reserve. Our collection consists of handcrafted, estate-bottled champagnes produced by houses that ship often less than 5,000 cases a year and produce vastly fewer of their cuvée spéciales. Henri’s Reserve offers exceptional grower champagnes with true depth and subtlety-original tastes you won’t find anywhere else. We are a gateway to the seductive world of Family Estate bubblies a place to sit back and indulge in the joie de champagne. Henri’s Reserve is an e-boutique devoted to champagne lovers. What is your favorite Champagne food pairing? Comment below! As such, dry Champagnes are perfect for semi-sweet desserts like fruit pastries and chocolate.īut mon ami, please remember: it is your preference that matters, not mine! But never fear, I will always stand by with recommendations as your personal chef de cave!

Dry doesn’t mean it won’t quench your thirst it refers to the lack of sweetness in Champagne. If you’re new to Champagne, “dry” may sound like an unsuitable word. A surprising but delightful combination is Rosé and BBQ beef.ħ. It is best served with the pink meats, such as poultry, lamb, ham, duck, and other game. The color of a Rosé comes from the addition of pinot noir wine at the second fermentation, or by macerating it with the skins of red grapes. Pair Rosé with pinkish meats, cherries & berries. Stick to creamier sauces with butter or mushroom bases.Ħ. If you serve tomato-based dishes, your tongue will be overwhelmed. Tomatoes are an acidic fruit, which clashes with the already-high acidity level of Champagne. Brut also goes well with aged, hard cheese like Parmesan, Gouda, or cheddar. Pair Bruts with turkey, eggs, pasta, mushrooms, lobster, shrimp, nuts, or scallops, Asian dishes, or any fish. The dryness of a Brut makes it incompatible with sweets, but it is perfect for heartier dishes. Pair Brut Champagnes with heavier dishes. Blanc de Blancs go well with most cheeses and simple appetizers.Ĥ.

Blanc de Blancs pair perfectly with lighter foods.īlanc d Blancs are made with Chardonnay grapes and generally go well with lighter foods, like vegetable dishes and seafood, including lobster, crab, and shrimp. Desserts with a pinch of sweetness are fine (like pound cake, shortbread, or lemon desserts), but steer clear of super-sweet dishesģ. Champagne will enhance Mexican dishes (guacamole or tortillas), French Fries, popcorn, Thai food, and fish if salt is used. Saltiness and sweetness is a traditional combination that appeals to everyone’s palette. Use champagne and food pairings to create combinations that delight your guests and their taste buds, or pick up an expertly designed champagne package to serve with your meal. However, you can use Champagne to create an oh-so-decadent lunch or dinner.

Often my friends in the States save champagne for special occasions. Why serve wine when you can sip Champagne? Mon ami, however you create your feast, may I share a few tips?ġ. You must inspire your guests with your meal’s je ne c'est quoi. Your flavors should complement one another never argue. 7 Secrets to Pairing Champagne with FoodsĪh, the perfect meal is like a symphony – rich and harmonious.

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