It’s aperitif time: the Champagne is on ice, and our favourite nibbles are in the making. We have the perfect line‑up of simple, fuss‑free, make‑ahead bites just for you. Each with their ideal Champagne suggestions for winning pairings every time!
Nothing says aperitif quite like Champagne. A natural way to open the festivities in style, it never fails to awaken the taste buds. Its precision and finesse truly shine when paired with these simple yet original small plates, perfect for sharing. Classic aperitif nibbles like peanuts, roasted almonds, dried fruits, olives, and crisps, with their salty, smoky or fatty flavours are best avoided as they overshadow the subtle, delicate aromas of Champagnes. So, what goes best with Champagne at aperitif time? Tie on your apron, grab your cellar keys, and follow our lead!
Champagne Blanc de Blancs
A lively and crystalline Champagne, such as a Blanc de Blancs or a Champagne with a low dosage (Extra Brut or Non Dosé) works wonders, what matters is freshness and a fine bead. Gougères, shavings of Parmesan, Comté or mature goat’s cheese, fat pink prawns, taramasalata… the options are endless. Just avoid overly salty or spiced dishes that overpower the wine. These Champagnes shine with seafood canapés prepared with crustaceans and delicate fish. The iDealwine team shares some favourite recipe ideas to inspire you!
1 / Blinis with Scallops, Prawns and Avocado
Ingredients:
- 16 blinis
- 2 avocados
- 16 cooked pink prawns
- 4 large scallops
- 2 tbsp lemon juice
Start by peeling the prawns.
Steam the scallops for 2 minutes,
then slice them.
Cut the avocado flesh into thin slices and drizzle with lemon juice to prevent oxidation.
Warm the blinis. Top them with the avocado slices, add a prawn to each bite, and finish with a slice of scallop. Season with salt and pepper.
The perfect pairing: Domaine Francis Boulard Blanc de Blancs Vieilles Vignes Extra Brut – With no dosage, this Champagne combines the finesse and freshness required to perfectly complement the delicacy of the scallops.
2 / Sea Bream Tartare with Lime Granita
Ingredients:
- 2 sea bream fillets (140 g each)
- Oliver oil
- 1 Spring onion
- 50 ml semi-skimmed milk
- 150 ml water
- 4 limes
- 60 g caster sugar
- Espelette pepper
- Fine sea salt
Remove the bones and skin from the sea bream. Slice the fillets, then cut them into small cubes and set aside. Separate the white and green parts of the spring onion. Chop the white and slice the green parts. Keep everything separate.
Grate the lime zest into a bowl, taking care not to include the bitter white pith. Squeeze the limes over the zest, add the sugar, water and milk, and combine. Place in the mixture in the freezer for at least 2 hours.
Season the sea bream tartare with a drizzle of olive oil, the chopped onion, salt and Espelette pepper. Add the sliced green tops of the spring onions. Divide the tartare into small serving glasses.
Scrape the frozen mixture with a fork to form a granita and spoon it over the tartare.
The perfect pairing: Pierre Moncuit 2012 Blanc de Blancs Grand Cru Millésimé. Its bright, mineral notes and exceptional purity are sure to please as they seamlessly highlight the subtle acidity of the sea bream tartare.
3/ Smoked Salmon Croissant
Ingredients:
- 1 sheet puff pastry
- Smoked salmon
Preheat the oven to 200°C. Cut your puff pastry circle into four, then cut each quarter into four again.
Place small pieces of smoked salmon on each section.
Roll each piece into a croissant shape.
Brush lightly with milk and bake for 25 minutes.
The perfect pairing: Maison Drappier Blanc de Blancs Brut. This Champagne delivers all the delicacy and finesse of Chardonnay, lifted by a touch of Pinot Blanc. Generous in style, with impressive tension and fine bitters, it is the perfect companion for seafood.
4 / Parmesan and Poppy Seed Crisps
Ingredients:
- 150 g Parmesan
- 1 tsp poppy seeds
Finely grate the Parmesan.
Spoon small mounds onto a parchment-lined baking tray, flatten slightly, sprinkle with poppy seeds.
Bake at 180°C (160°C fan) for 5–7 minutes until golden and lacy.
Quickly transfer to a rolling pin to shape and allow the crips to cool.
The perfect pairing: André Robert, Les Jardins du Mesnil Blanc de Blancs Brut. Fresh, vibrant and mineral, this Champagne stands out for its impressive length. Its bright acidity cuts through the richness of the Parmesan, while the fine bead brings lift and elegance.
Rosé Champagne
If you’re looking to create exceptional food pairings with rosé Champagne, you can explore our dedicated article. Salmon, beetroot verrines and other delicious aperitif treats offer superb ways to highlight the character of rosé Champagne.
Champagne Blanc de Noirs
Blanc de Noirs Champagne is made exclusively from black grape varieties – predominantly Pinot Noir, sometimes with a touch of Pinot Meunier. It is typically powerful and fleshy. The term “vinous” is often used to describe it, as its palate weight is closer to that of a still wine than to the brisk, taut style of many Brut Champagnes we are accustomed to. Its aromas lean towards red and yellow fruits, like peach and Mirabelle plum.
Champagne and charcuterie might seem an unlikely match, the rustic heft of the meat (however noble and finely crafted) contrasting with the wine’s inherent refinement. In reality, the match is a delicate one, though the smokiness of a fine ham or the peppery edge of a dry sausage can work well with Champagne, particularly a Blanc de Noirs. Foie gras mi-cuit also works beautifully with a more mature, more vinous Champagne – for example, a Blanc de Noirs or a Blanc de Blancs from a powerful, ripe vintage. If the foie gras is served pan-seared, however, a Chardonnay-dominant Champagne is the wiser choice, its acidity cutting through the richness of the dish. Here are our suggestions:
1 / Chestnuts with Fig Confit and Cured Ham (recipe 750 g)
Ingredients:
- 8 cooked chestnuts
- 1 tsp fig confit
- 2 slices cured ham
Cut the slices of ham into 8 strips. Wrap each chestnut in a strip of ham, add a small dab of fig confit and secure with a cocktail stick.
The perfect pairing: Maison Philipponnat, 2018 Blanc de Noirs Extra Brut. This powerful and fleshy 100% Pinot Noir Champagne shows impressive complexity. It thrives alongside bold flavours, moreish textures and gentle textures,
making it a superb match for the depth of the cured ham and the unctuousness of the chestnuts.
2 / Duck Breast and Duck Pâté Roulades with Pistachios
Ingredients:
- Slices of smoked duck breast
- Duck pâté
- Pepper
- Pistachios
Trim the fat from the slices of smoked duck. Spread a thin layer of pâté over each slice. Season with pepper and scatter with pistachios. Roll each slice and secure with a cocktail stick.
The perfect pairing: Fleury, Blanc de Noirs. This Blanc de Noirs offers a distinctly vinous profile, with an opulent yet elegant structure. Its fine effervescence works especially well in lifting the soft, creamy texture of the duck pâté.
So, there you have it! With these ideas, your next Champagne aperitif is set to shine, and the finer points of pairing it with finger foods no longer hold any secrets for you!
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