The sparkling life encompasses the whole table, not just the glass, and we believe the right food paired with the right wine makes both better. Explore some of our culinary experts’ favorite wine-loving recipes that will make your occasion sing.
This refreshing iced treat has a texture similar to a sorbet but is flakier and a bit lighter on the tongue. It can be enjoyed as a palate cleanser between courses, as served at étoile, or as a light dessert after a filling meal. Even after adequate time in the freezer, some unfrozen syrup may remain at the bottom of the ice. You can simply spoon it over individual portions for added flavor. At Domaine Chandon, we like to use Chandon Blanc de Noirs as the base wine. But any reasonably dry bubbly will do.
A comforting soup takes the chill out of crisp fall days. The Crab and Corn Bisque, a favorite at our Michelin-starred étoile Restaurant, abounds with fresh garden flavors and sweet, briny crab meat. This recipe is from page 97 of the Domaine Chandon Cookbook – available for purchase HERE
This creamy, mocha-flavored cake gets a fruity lift from the intense raspberry sauce that surrounds it. It’s the perfect partnership of two very diverse tastes. Homemade whipped cream tops it off, creating a wholly satisfying mealtime finale.
These fluffy, light-weight beignets—or fritters, as we say in English—make a perfect party snack. Whether piping hot or at room temperature, they are fabulous enjoyed as finger food, dipped in an accompanying ravigote sauce. The French-inspired ravigote is really a cross between an aioli and a tartar sauce—in this instance freshened up with shallots and fresh chervil. If you can’t locate fresh chervil, substitute fresh tarragon.
Lobster rolls are quintessential summer fare. Like all dishes with a strong heritage, lobster roll fans argue over the best: Maine with its mayo or Connecticut with its drawn butter. We lean towards the latter because the buttery flavors are irresistible with all of our sparkling brut wines. But don't take our word for it; test it yourself. You'll be in for a real treat.
You’ll want to eat this lamb stew with a large spoon in addition to a knife and fork. The spoon will help collect anise-laced juices from the meat and smoky beans. Butter beans and lima beans are similar in texture and taste, but butter beans are lighter in color and larger than the light green beans commonly called limas. Sometimes you’ll find so-called butter beans labeled as lima beans anyway. If you can’t find true butter beans for this recipe, it’s fine to substitute the smaller green bean.
Also known as Jerusalem artichokes, sunchokes impart a subtle taste not unlike their namesake’s to this creamy, golden risotto. Even when thoroughly cooked, sunchokes provide a bit of fresh-tasting crunchiness to any recipe. Here fresh green chives add a lovely visual aspect. This classic risotto, distinguished by the use of sparkling wine in place of flat, which delivers a delicate twist on the palate, makes a fine first course or a light main course.