With Easter just around the corner, many people will be preparing for a joyous weekend spent with loved ones. To enhance this celebratory time, the Champagne Bureau UK* shares a guide to elevate your traditional lunch and Easter treats with a variety of Champagne styles.
From a traditional lamb roast to a summer-fruit-take on a tiramisu, we have pinpointed the Champagne style to suit every culinary moment this Easter.
Grilled White Asparagus with a Hollandaise Sauce
For a fresh and delicate dish, Blancs de Blancs pairs beautifully with white asparagus which comes into season in April, and a hollandaise sauce. Blended exclusively from white grapes and featuring notes of white citrus and exotic fruits, this Champagne style elegantly accentuates the sweet flavour of the asparagus and the buttery aroma – and slightly acidic taste from the lemon – of the hollandaise sauce.
A Lamb Roast
Adding vibrancy and sophistication to this traditional Easter meal, a Rosé Champagne is the perfect pairing for a roast lamb with all the trimmings. The pink hue of this style is achieved by macerating black grapes or by blending with red wine from Champagne, livening the taste buds with berry-like aromas and enhancing the richness of this Easter staple. Why not complement this with a cranberry sauce!
Red Fruit Tiramisu
To mark the beginning of Spring, a Red Fruit Tiramisu paired with a Champagne Extra-Dry À Doux makes a delicious addition to the Easter dining experience. The sharp and sugary taste of the tiramisu is elevated with the sweet and citrusy flavour of the Extra-Dry À Doux, which harmoniously balances acidity and sweetness.
Hot cross buns
The signature hot cross bun cannot be missed over the Easter period. A non-Vintage Champagne Brut is the ideal pairing for this essential classic. As the most popular Champagne style, it is a cuvée which can be a blend of several years. This style is an excellent choice for a hot cross bun accompaniment.
