YachtCellar

Great with seafood (especially lobster or scallops), sushi, poultry, and hard cheeses. Also excellent as an aperitif.

Ideal as an apéritif, or paired with shellfish, baked white fish, dishes with hollandaise sauce, or soft cheeses.

Ideal with refined dishes like caviar, shellfish (lobster, crayfish, oysters), white fish, and sauced white meats. Its structure and complexity also make it suitable for medium-aged cheeses.

Ideale come aperitivo, si abbina perfettamente a piatti di pesce crudo, frutti di mare e formaggi freschi.

Its aromatic depth makes it ideal with: Marinated raw fish Grilled prawns Exotic and spicy dishes Parma ham Berry-based desserts

Perfect for mixology, Veuve Clicquot Rich Doux is best enjoyed over ice with aromatic garnishes. It pairs beautifully with spicy dishes, Asian cuisine, fruit-based desserts, and blue cheeses.

Perfect with shellfish, grilled fish, roast poultry, and aged cheeses. Its structure and complexity also make it suitable for richer and more flavorful dishes.

Perfectly suited to refined dishes such as fresh seafood, fish carpaccio, delicate risottos, and creamy cheeses. Its complexity and freshness also make it ideal as an aperitif for special occasions.

The Cuvée Saint-Pétersbourg Brut pairs perfectly with smoked fish appetizers, sushi, sashimi, fried fish, fish tartare, and seafood risottos. Its freshness and minerality also make it ideal with dishes from Oriental cuisine and fresh cheeses.

The Dom Ruinart Blanc de Blancs 2010 pairs beautifully with roasted and spiced dishes, such as Périgord black pork fillet with mace, Jerusalem artichokes, and toasted chestnut shavings. It’s also ideal with smoked or grilled fish or seafood, like smoked blue lobster served with daikon petals and leeks prepared in various textures.

The Ruinart R de Ruinart Brut pairs perfectly with delicate dishes such as oysters, seared scallops, grilled fish, poultry, and fresh cheeses like Chaource or Langres.

The Veuve Clicquot Rich Rosé Doux is ideal to be enjoyed “on the rocks” or as a base for creative cocktails. It pairs perfectly with spicy dishes, Asian cuisine, fruit-based desserts, and blue cheeses. Its versatility also makes it suitable as an aperitif for special occasions.

This Champagne naturally pairs with noble ingredients such as royal prawns with creamy polenta, sole meunière, and cheeses like Parmesan or Comté.

This Champagne pairs beautifully with seafood dishes, such as salt-crusted sea bass, raw scallops, and lemon-thyme marinated squid cooked à la plancha.

This Champagne pairs beautifully with seafood, shellfish, and poultry. Its complexity and freshness also make it an excellent match for aged cheeses and mushroom-based dishes.

This Champagne pairs beautifully with: Seafood and shellfish,Poultry or veal dishes with creamy sauces, Aged and soft cheeses Spicy Asian dishes

This Champagne pairs beautifully with: Shellfish and crustaceans, Fatty fish like salmon and tuna, White meats, Soft and delicate cheeses

This Champagne pairs beautifully with: Shellfish and crustaceans, Fatty fish like salmon and tuna, White meats, Soft and delicate cheeses Less sugary desserts or fresh berries

This Champagne pairs excellently with shellfish, crab, and lobster. Its complexity also complements dishes like roast poultry and aged cheeses.

This Champagne pairs excellently with: Duck breast, quail, or venison in wine sauce. Exotic and oriental cuisine. Rhubarb and red fruit crumble for dessert.

This Champagne pairs well with refined and delicate dishes such as: Oysters with salted butter and lemon confit, Raw fish and sushi, Pata Negra ham, Fresh cheeses like young Parmigiano

This Champagne’s freshness and elegance make it an excellent companion for: Shellfish and seafood dishes Poultry and white meats Light appetizers and canapés Soft cheeses

Veuve Clicquot Vintage Brut 2015 pairs perfectly with refined dishes such as fresh seafood, fish carpaccios, delicate risottos, and creamy cheeses. Its complexity and freshness also make it an excellent choice as an aperitif for special occasions.