Wine Guide
Entertaining
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Chandon Wine Pairing Guide
You'd expect a Cabernet Sauvignon and a Chardonnay to go better with different foods. But did you know that two sparkling wines made from the same grape variety can have remarkably different aromas, flavors and food pairings?
The complexity and individuality of Chandon wines, both sparkling and still, make them particularly well suited to serving with food. This guide will help you get to know the varieties that we produce and plan your entertaining menus around them. Bon appétit!
wine
description and tasting notes
suggested parings
Complex bouquet of ginger and
brown spice- Baked apple crisp and ginger honey
flavors with a hint of nuttiness - Creamy and seamless structure
- Delicate or aromatic foods
- Crab cakes, sea bass and
scallops
- Salmon color with copper hue
- Floral notes with plum, raspberry
and nutmeg - Candied ginger and pomegranate
flavors - Truffle, cocoa and earthy tones
- Creamy or rich foods
- Lobster, foie gras, veal and
cream sauces
- Delicate aromas of toasted
almonds, honey, Meyer lemon and
poached pear - Toffee and pear crisp flavors
- Soft, voluptuous front palate
- Delicate seafood and shellfish,
such as raw oysters or lobster - Tempura and fried calamari
Reserve Pinot Noir Brut
- Creamy texture
- Aromas of toasted hazelnuts
- Notes of black cherry, baked
apple and ginger
- Rich and flavorful foods such as
smoked salmon or tuna tartare - Earthy flavors such as wild
mushrooms with roasted
chicken or pork tenderloin
- Pale straw color
- Apple and pear characteristics
- Nutty flavors, hint of brioche
- Refreshing dry finish
- Salty, creamy or nutty foods
- Caesar salad and seafood such
as oysters and sushi
- Delicate salmon color
- Dark cherry, currant, strawberry
- Hints of cassis and blackberry
- Soft, creamy texture
- Fruity, spicy or salty foods
- Southwestern and Asian
cuisines
- Deep pink color
- Ripe and juicy strawberry,
watermelon and fresh red cherry
fruit - Accents of apple and pear
- Bold and vibrant
- Intensely flavored dishes from
Asia and Latin America - Traditional seafood, shellfish,
duck and lamb dishes
- Light golden hue
- Floral bouquet
- Rich, honeyed fruit flavors —
luscious peach, white nectarine
and apricot - Velvety-soft texture
- Pairs well with spicy dishes
featuring chilies, cilantro,
lemon grass, or green curry - Mexican foods, pâté and
cheeses - Fresh fruit tarts and fruit-based
desserts
- Rich and concentrated flavors
- Black cherry and sweet cranberry
with hints of juniper berry and
nutmeg
- Richly flavored foods
- Holiday foods such as roast
turkey and cranberry sauce or
honey-glazed smoked ham - A natural fit with duck à
l'orange
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