Just in time for spring, we round up the tastiest champagnes to sip on this season… and the foods to pair them with.
The Bottle: The tropically inspired Moët Ice Impérial, the first and only champagne created to be served over ice (and enjoyed throughout the day). Pair It With: Fruit pastries, tarts, or sweet-and-savory treats, like crostini topped with fig preserves and Brie cheese.
The Bottle: Veuve Clicquot La Grande Dame 2004, a full-flavored bubbly that reflects botanical notes of white peach, Bergamot, and jasmine. Pair It With: Your favorite brunch dishes (eggs Benedict, anyone?) or heavier meats, like lamb or filet mignon.
The Bottle:Perrier-Jouët Belle Epoque Rosé 2004, a citrusy-sweet champagne with a smoky finish (and one of the most exceptionally designed bottles in the industry). Pair It With: Shellfish (think buttered lobster and crab) or decadent desserts that balance the bottle’s floral notes.
The Bottle: The ultra-feminine Billecarte-Salmon Brut Rosé, with its delicate flavors of pear, black cherry, strawberry, raspberry, and ginger. Pair It With: Grilled or smoked salmon, sashimi, or sushi.
The Bottle: Krug Clos D’Ambonnay 1998, a complex champagne that harnesses the intensity of pinot noir grapes for a punchy finish. Pair It With: Indulgent foods, like roasted chicken, black truffles, or fine cheeses.
The Bottle: The historic Bollinger Vieilles Vignes Françaises 2005, a small-production brut champagne that brings to mind the intense flavors of apricot, plum, and honey. Pair It With: Rich seafood (oysters, caviar) or Alba truffles.