As the festive season approaches, it's time to elevate your dining experience with the perfect pairings of Ruinart Champagne. Known for its finesse and elegance, Ruinart offers two exceptional choices for your holiday meals: the refreshing Blanc de Blancs and the vibrant Ruinart Rosé. Here, we explore some of the best dishes to complement these luxurious champagnes, ensuring your celebrations are both delicious and memorable.
1. Ruinart Blanc de Blancs: A Symphony of Seafood
Ruinart Blanc de Blancs is celebrated for its crisp, fresh profile, making it an ideal companion for seafood. This champagne’s vibrant acidity and pure Chardonnay character enhance the delicate flavours of fish and crustaceans.
Seabass Carpaccio with Citrus and Crisp Vegetables This dish, crafted by Chef Valerie Radou, is a marvel of balance and freshness, mirroring the Blanc de Blancs’ own qualities. The seabass is thinly sliced and dressed with a citrusy marinade, accompanied by thinly sliced fennel, apple, and radishes, creating a dish that is as visually appealing as it is flavourful.
Ingredients:
- 320g seabass fillet
- Juice of 2 limes
- 4 tablespoons olive oil
- 1 celery stalk, thinly sliced
- 2 mini fennels, thinly sliced
- 1 granny smith apple, thinly sliced
- Several radishes, thinly sliced
- Edible flowers and fresh herbs for garnish
Preparation:
- Combine lime juice and olive oil to create a marinade.
- Arrange the seabass slices on a plate, cover with the marinade, and refrigerate for 30 minutes.
- Garnish with sliced vegetables, edible flowers, and herbs before serving.
Roasted Langoustines with Seaweed Smashed Potatoes The subtle sweetness of langoustines paired with the umami-rich seaweed potatoes complements the mineral complexity of Blanc de Blancs. The lemon butter sauce adds a touch of richness that aligns beautifully with the champagne’s textured palate.
Ingredients:
- 4 langoustines
- 4 fingering potatoes
- 20g mixed seaweed (wakame, dulse, nori), finely chopped
- 100g butter
- 1 lemon
- 2 shallots, finely chopped
- 5cl white wine
Preparation:
- Roast langoustines with a dab of butter and seasoning.
- Boil potatoes until tender, then mash with seaweed and remaining butter.
- Prepare lemon butter sauce by sautéing shallots, adding wine, and emulsifying with butter.
- Serve langoustines on a bed of seaweed potatoes with sauce.
2. Ruinart Rosé: Decadence in Dessert
Ruinart Rosé, with its notes of red berry and spice, is a splendid choice for desserts. Its structure and berry-driven palate provide a delightful contrast to sweet and spiced dessert elements, making it a versatile choice for the end of your festive meal.
Carrot Cake with Orange Pecan Frosting This rich, moist carrot cake is laced with cinnamon and ginger, offering a spicy complexity that the Ruinart Rosé complements wonderfully. The orange pecan frosting adds citrusy brightness that echoes the rosé’s vibrant character.
Ingredients:
- 275g grated carrots
- 250g flour
- 140g whole cane sugar
- 200g butter
- 200g cream cheese
- 50g crushed pecans
- 4 eggs
- 2 tsp powdered cinnamon
- 2 tsp powdered ginger
- 11g baking powder
- 2 tsp icing sugar
- 2 tbsp orange juice
- 1 orange, zest and juice
Preparation:
- Combine dry ingredients and mix into a batter with eggs, butter, and carrots.
- Pour into a baking tin and bake at 175°C for 40 minutes.
- For frosting, blend cream cheese with butter, icing sugar, orange juice, and zest until smooth.
- Once the cake is cooled, apply frosting and garnish with crushed pecans.
Each of these pairings is designed to bring out the best in your Ruinart Champagne, making your festive meals not just delicious but truly extraordinary. Whether starting with seafood or ending with dessert, Ruinart ensures a touch of luxury that’s sure to impress.
