Champagne & Easter Pairings

This Easter, it would be impossible to ignore the temptation to elevate your traditional lunch with a bubbly-filled Champagne pairing. With this in mind, the Champagne Bureau UK* shares its favourite Easter pairings to demonstrate the delights and diversity that Champagne can bring to the Easter period.

Smoked salmon blinis

Canapés and Blancs de Blancs are a match made in heaven. Blancs de Blancs, blended exclusively from white grapes and possessing notes of white citrus and exotic fruits, pair exquisitely with classic smoked salmon blinis with a herby crème fraiche and a squeeze of lemon. Blancs de Blancs are light and tantalise the taste buds without “overloading” them – allowing for the subtle flavours of the blinis to shine.

A lamb roast

A roast lamb with all the trimmings pairs beautifully with a Rosé Champagne. With its pinkish hue, Rosé Champagne is most often obtained by macerating black grapes or by blending with red wine from Champagne, and offers lively fruit aromas. This vibrantly coloured and sophisticated Champagne is sure to complement the richness of this traditional Easter meal.

Hot cross buns

An Easter classic – the mighty hot cross bun with its shiny glaze, array of fruit and white cross on top is not to be forgotten. Similarly, a non-Vintage Champagne Brut is an essential classic and the most common Champagne. It is a cuvee which can be a blend of several years and therefore its style is made year on year by the brand, making it a signature wine – a characteristic that makes it an excellent hot cross bun accompaniment.

*the Champagne Bureau UK is the representation of the Comité Champagne in the UK, a trade association representing Champagne Growers and Houses.