FAQ
Our expert answers your questions
At what temperature should champagne be served?
Champagne is generally served between 8 and 10°C, which preserves the effervescence and aromatic finesse. For the Dom Pérignon Vintage, more structured, the ideal range is between 10 and 12°C: a slight rise in temperature allows its complex aromas to express themselves fully. Avoid over-chilling: a champagne served too cold masks its most subtle aromas.
What is a blanc de blancs?
A blanc de blancs is a champagne made exclusively from Chardonnay, the only white grape variety used in Champagne. Its paired-back minerality and its freshness make it the benchmark pairing for caviar and seafood. By contrast, a blanc de noirs is made solely from black grape varieties (Pinot Noir and Pinot Meunier), with a more structured profile. Our Caviar House Brut is a predominantly black blend (80% Pinot Noir and Meunier), with a touch of Chardonnay (20%) to bring freshness.
What sets the vintage apart?
A vintage champagne is drawn from a single harvest year, selected for the exceptional quality of its grapes. Unlike non-vintage cuvées (a blend of several years to ensure consistency), the vintage expresses the distinctive character of a season. The Dom Pérignon Vintage 2015 reflects a sunny and generous year, balanced by a fine freshness, with a long ageing on the lees that makes it an exceptional cuvée.
How much champagne should you allow?
As a rule, allow one bottle (75 cl) for 5 to 6 people as an aperitif, and one bottle for 3 to 4 guests over the course of a full meal. For a grand occasion or an extended dinner, allow one bottle for 2 people instead. Serve it chilled, in flutes or tulip glasses that preserve the effervescence and concentrate the aromas.
Find the cuvée that is right for you
Our selection brings together three complementary cuvées. The Caviar House Champagne Brut, a blend of 40% Pinot Noir, 40% Meunier and 20% Chardonnay, aged 4 to 6 months in stainless-steel vats then 24 to 36 months on the lees, dosage 9 g/L. On the nose, notes of vanilla and toast; a clean palate, subtly fruity (peach, apricot, brioche); a long finish with citrus notes. The Caviar House Champagne Rosé, a blend of 40% Chardonnay, 30% Pinot Noir, 15% Meunier and 15% Premier Cru red wine, with a fresh nose of raspberry, a clean palate of red fruits and a long finish with floral notes. And the Champagne Dom Pérignon Vintage 2015, an iconic, exceptional cuvée drawn from a single harvest year, a sunny and generous vintage balanced by a fine freshness, with delicate bubbles, a silky texture, complex aromas of yellow fruit and citrus, and a long finish with mineral tension.
How to choose your champagne
It all depends on the tasting and the occasion. For caviar, a blanc de blancs or brut nature champagne best reveals the subtle notes: the Caviar House Brut, in its balance of fruit and minerality, follows this logic. For smoked salmon, particularly gravlax or the more pronounced versions, the rosé is a natural extension to the aromas: the Caviar House Rosé is our recommendation. For the truly exceptional moments, the Dom Pérignon Vintage 2015 makes the tasting unforgettable.
Champagne, the natural partner to seafood
Champagne and seafood enjoy a privileged relationship. The freshness and tension of the bubbles balance the briny richness of caviar, the delicacy of smoked salmon and the nobility of shellfish. It is this aromatic harmony that has made champagne the natural ally of exceptional tastings, in classic French haute cuisine as in more contemporary settings. Our Caviar House Brut, crafted with Maison Lombard under the direction of cellar master Laurent Vaillant, belongs to this tradition.
Beyond the pairing, it is also the precision of the dosage that counts. A well-dosed brut (around 9 g/L) prolongs the finesse of caviar without masking it, whereas a brut nature or a blanc de blancs takes the pared-back style further still. The rosé, for its part, plays a different card: its red-fruit notes find a natural home with smoked salmon, particularly gravlax. It is this logic of precise pairing that guides our selection, in keeping with the exacting standards of Caviar House.