May we suggest you the Mater & Filii cuvées that seem the most appropriate to us according your dishes, special occcasions or seasons…
With spring and (usually) beautiful days around the corner, it is time for revival and for a little bit more of lightness.
It is time again to share an apéritif at the end of day on the terrace under the arbor, and to take meals outside.
It is the season of light, sharp and fresh champagne, as the cuvée “Blanc de blancs”, the cuvée “Crescendo” or the cuvée “Tradition”.
To serve without ice nor ice cubes in the flute of champagne, obviously, (we’re talking about patiently elaborate, delicate and elegant wine ).
Inseparable companions of summer, fruits ally freshness and delicacy of aromas and flavors. Yellow, white or red, they propose a whole range of juices.
The freshest, roundest and fleshiest Mater & Filii champagne as the cuvée “Blanc de blancs” or the cuvée “Crescendo” will perfectly remind them to you.
If the quality of fruits and their gustatory characteristics are important, the way they are prepared (freshly, cooked or compoté) and their possible association with other sapid elements are determinant. See the combinations of food and champagne.
Entirely made of the Pinot noir grape variety, the cuvée “Blancs de noirs” has an ample, rich and structured texture and reveals powerful aromas contrasted by fruits, spices, mocha, wood, leather, smoked and even roasted elements.
It is thus the perfect companion during a meal taken in the course of a hunt or during a Sunday in the countryside with a dish of character: cooked meats, games and poultry, mushrooms…
The powerful and fleshy cuvée “Dégustation”, dominated by the Pinot noir, goes well with pronounced tastes, a delicious flesh and soft textures.
These cuvées will go as well with cooked meats and especially country ham, goose rillettes or a fricassee of wood mushrooms.
Terrines, pork brawn, andouille, rillettes, preserved gizzards, stuffed goose necks, country ham, mushrooms in fricassee, in purse or in pie will also be their allies.
Finally, fruit-based and spice-based (whether dry or creamy) cakes as madeleines, macaroons, gingerbread, cakes, walnuts cakes, chestnuts cakes ; creamy desserts such as pithiviers, saint Honoré … will go very well with these cuvées.
Winter evokes snow, fireplaces, Christmas and New Year’s Eve.
It is also the season of seafoods and shellfish with pronounced, mineral and seafood flavors, reminding seaweeds, or even delicate, soft, fine, pleasant and more sensual flavors.
Generally speaking, to accompany a seafood platter, fishes or shellfish, Mater & Filii advises you some elegant, mineral wine, quite dominated by the Chardonnay, as the cuvée “Crescendo” or the cuvée “Blanc de blancs”.
You can also choose some woody-tasted champagne, such as the cuvée “Fût de chêne “.
For other dishes, see the combinations of food and champagne.