Champagne Taittinger & Pairings!

Champagne Taittinger hosted a stunning soiree with some of the top wine industry professionals, writers, and influencers this summer. I mention Champagne Taittinger on Somm In The City a lot because I really enjoy the Champagnes and find that the quality, style, and elegance of these wines create long lasting memories. Champagne isn’t just for special occasions anymore, and I find that I tend to actually enjoy it more in the summer as well as fall seasons due to the pairing possibilities with oysters, truffle risotto, and slow cooked short ribs (to name just a few classic and daring pairing suggestions).

The Christmas in July event with Champagne Taittinger consisted of an oyster and Champagne seminar with a panel of experts who led us through a wonderful and educational pairing experience. I tasted the first Champagne: Brut La Française NV paired with a Kumiai Oyster. The Champagne is 40% Chardonnay, 35% Pinot Noir, and 25% Pinot Meunier with bright golden colors followed by an expressive bouquet, and brioche, peach, and white floral notes. On the palate is it lively with hints of honey and pairs nicely with the complex, salty, and umami packed oyster.

The second pairing was one of my favorites, and consisted of a 2006 Champagne Taittinger Comtes de Champagne Blanc de Blanc paired with a Nootka Oyster. This wine is 100% Chardonnay and is absolutely stunning. This wine is produced only during the best vintages, and 2006 was one of those! A small portion of the wine spends 3-4 months in oak, adding complexity, which then it spends 10 years on the lees in chalk cellars. The oyster is from British Columbia and is very creamy with medium salinity. I think these two paired beautifully together, as the creaminess in the oyster complimented the champagne wonderfully.

Another great vintage Champagne except this time it’s the: 2006 Champagne Taittinger Comtes de Champagne Rosé! 70% Pinot Noir and 30% Chardonnay, this wine has delicate bubbles and a complex nose of strawberry, cherry, and black currants. On the palate it’s generous with a beautiful finish. This wine we enjoyed with a Glidden Point Oyster from Maine. These oysters take about 4 years to get to market size and have a silky texture with layered minerality and salty notes reminiscent of prosciutto.

Last in the lineup but certainly not the least is the Champagne Taittinger Nocturne Rosé paired with a Mystic Oyster from Connecticut. The Nocturne Rosé is blended from approximately 30 vineyards and multiple vintages. It’s made up of 40% Chardonnay, 40% Pinot Noir, and 20% Pinot Meunier grapes which give it a full bodied feel, intense pink color, and complexity. This wine I really enjoy on it’s own, and liked it with the oyster… but honestly this is my favorite winter rosé to enjoy with comfort food favorites such as braised short ribs with polenta, or osso bucco!

Let’s embrace a new season and enjoy Champagne Taittinger more often! You’ll be surprised at just how many wonderful fall foods these Champagne’s pair with.

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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