Three Suggested Pairings with the Masterpieces of Ruinart

Three Suggested Pairings with the Masterpieces of Ruinart

We met up with Caroline Fiot, Oenologist of the prestigious Ruinart Champagne House, who shared with us four wonderful food pairings with the most famous cuvees of the domain. Take a look at these creative ideas for your holiday party!

A Unique Style

Aside from being the oldest of Champagne Houses, dedicated exclusively to the production of Champagne since 1729, Ruinart is above all else a style. Its unique taste is marked by the pure expression of Chardonnay, the undeniable soul of the House. The grapes, taken mainly from the Cote des Blancs and Montagne de Reims, are at the heart of all cuvees here, lending a touch of delicacy, elegance and purity to the final product. This fruit reveals a certain aromatic freshness in each of the House’s signature cuvees: be it the lychee, guava and pomegranate in the Rose or the pineapple and white peach notes in the Blanc des Blancs. At Ruinart, Chardonnay makes for profound, yet light and brilliant wines with great intensity, the true character of this historical Champagne House.

Ruinart Rose: A Gourmet Expression

Featuring an artful blend of Chardonnay and Pinot Noir, most of which is classified Premier Cru, and containing 20 to 35% reserve wines from the two previous years, the Ruinart Rose is a gourmet cuvee indeed! With its bright and lively effervescence, this wine reveals a subtle and fresh nose marked by an aromatic palette of exotic fruits, like guava, lychee and red fruits (including raspberry, cherry and strawberry). On the palate, the attack is frank and full of red fruit aromas, which express themselves splendidly. The cuvee combines a full body with a freshness, expressed through light touches of mint and pink grapefruit.

Salmon tartare with avocado black caviar and quail egg

Salmon ceviche with avocado and grapefruit

Ceviche is a traditional dish from Peru, occupying a similar place in Peruvian cuisine as does sashimi in the cuisine of Japan. Although typically made with raw salmon, lime and avocado, Caroline Fiot suggests adding a few slices of grapefruit to better match the tasty and fresh Rose!

Discover the Ruinart Brut Rose   

Ruinart Blanc de Blancs: An Emblematic Flavour

A truly iconic cuvee of the House, the Blanc de Blancs reveals, above all, a great aromatic power and the purity of Chardonnay, which represents 100% of its varietal composition. On the nose, this wine reveals intense citrus fruit, such as lemon and lime, as well as exotic fruit, like pineapple ans passion fruit. Next, light touches of jasmine flower appear, along with juicy fruits like white peach. Precise and very neat, this Blanc de Blancs also offers a subtle balance of roundness and flexibility.

tartare de dauradeSea Bream Tartar with Kiwi, Apple and Wasabi 

An ideal aperitif and the perfect pairing to the 100% Chardonnay cuvee, Caroline Fiot recommends a tartar of fresh sea bream with kiwis, apple and wasabi. This light dish will go perfectly with the House’s flagship cuvee, as the wasabi will echo the aromas of ginger unveiled by the wine at the tasting. A creative idea for your holiday party!

Discover the Ruinart Blanc de Blancs  

Dom Ruinart Rose 2004: An Elegant and Creamy Cuvee

This very special cuvee seamlessly blends an indulgent creaminess with a great elegance, resulting in a very delicate wine. Unique in its blend, this wine contains 81% Chardonnay and 19% Pinot Noir, vinified red as a sort of “white of whites, but rose”. With its pleasant pink colour and copper highlights, the Dom Ruinart Rosé 2004 reveals a lovely aromatic sweetness on the nose, and is characterised by ripe and sweet red fruits, along with floral and subtle mineral notes. On the palate, it leaves quite the frank and straightforward impression, along with a certain freshness marked by red fruits and enhanced with citrus notes, specifically blood orange and mandarin.

Grilled veal medallions with eggplants, tomatoes and basil

Veal Medallion with Chanterelle Mushrooms and Parsnip Puree

Caroline Fiot pairs this great rose Champagne with a delicious medallion of veal served with Chanterelle mushrooms and a smooth puree of parsnip. With Chardonnay making up the majority of the blend, this cuvee is quite flexible at pairing, matching well with both marine flavours – those of a salmon tataki or marinated tuna, for exampl – and with white meats, including poultry. After a few years of ageing, the wine will still pair remarkably well with these ingredients, but with spicier, warmer and more intense notes to offer.

Discover the Dom Ruinart Rose 2004   
A big thank you to Caroline Fiot for all the wonderful advice on food and wine pairing that she presented through Facebook Live at Panorama Champagne 2018!
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Discover our wines from Maison Ruinart
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Discover our wines from Maison Ruinart
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Be admitted into the intimacy of fine wines


Register online to receive the free weekly Newsletter from the Millesima Blog in order to:

  • Take advantage of the latest exclusive articles on the wine sphere
  • Discover the backstage of the greatest estates in video
  • Receive alerts in preview concerning tasting sessions and events we organize

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