Gourmet champagnes: the Champagne Collet approach

Champagne Collet: Mastering the Art of Wine Pairing

“We Don’t Advocate a Unique Style”

As a leading entity of the COGEVI cooperative cellar located in Aÿ, Champagne Collet is gearing up to celebrate the 5th edition of the successful “Champagne Collet Chef’s Book Award.” This “oenoliterary” prize aims to reward cookbooks from renowned chefs who present their recipes before a jury.

During the competition, each chef’s dish is paired with a cuvée from Champagne Collet. “We don’t advocate a unique style but rather a broad range of gastronomic champagnes. Our range is designed to complement an entire meal. We have the ‘Brut’ cuvée for oysters, the ‘Blanc de Blancs’ cuvée for fish, the ‘Brut Art Déco’ cuvée for meats, and vintage cuvées for robust red meats, etc.,” emphasizes Pauline Guiset, Product Manager at Champagne Collet.

Rosé Dry Cuvée: Perfect for Valentine’s Day

The latest addition to Champagne Collet’s collection is the Rosé Dry cuvée. Specifically created for the Champagne Collet Chef’s Book Award in June 2015, this slightly sweet cuvée (26g/l) is intended to accompany desserts or end-of-meal moments. “It pairs wonderfully with red fruits. That’s why we highly recommend it for Valentine’s Day. We initially introduced it for desserts, but we found that it is also very well-received as an aperitif, especially by women,” notes Pauline.

Champagne Collet Range: New Cuvée Coming in June

Champagne Collet also stands out with its champagnes vinified using extended aging methods, such as the ‘Brut Art Déco’ cuvée, an iconic champagne aged for 4 years. Constantly evolving, Champagne Collet will soon introduce a new champagne to its range: a Blanc de Noirs. “The official presentation is scheduled for June at the Vinexpo trade fair in Bordeaux,” announces Pauline. “This is a wine we have wanted to produce for a long time because we are based in the heartland of Pinot Noir. It is a sort of tribute to our vineyards and, of course, a new opportunity for food and wine pairing!”

FAQ - Gastronomic Champagne

What is a gastronomic champagne?

A gastronomic champagne is designed to accompany a full meal, not only the aperitif. At Champagne Collet, the range is built to follow each course, from starter to dessert, rather than relying on a single all-purpose cuvée.

Which Champagne Collet cuvée should you choose for each dish?

The house offers a pairing for each course: the Brut cuvée for oysters, the Blanc de Blancs for fish, the Brut Art Déco for meats and the vintage cuvées for robust red meats. Each cuvée is meant to converse with its dish.

Which champagne suits dessert or Valentine's Day?

The Rosé Dry cuvée, slightly sweet (26 g/l), was created for end-of-meal moments and desserts. It pairs especially well with red fruits, which makes it a favourite for Valentine's Day, even as an aperitif.

How long is the Brut Art Déco cuvée aged?

The Brut Art Déco, Champagne Collet's signature champagne, is made using an extended aging method of 4 years. This resting time gives it depth and makes it well suited to meats.

Why buy champagne directly from the producer?

Buying directly from the winemaker means getting the champagne at the estate price, with no middleman between the house and your glass. You benefit from better traceability, optimal freshness and a direct link with the people who make it.