At Champagne Taittinger we are delighted to support the Pink Lady® Food Photographer of the Year for its second year. As part of the award evening’s proceedings we will be giving an extra magnum of our lovely Rosé Champagne to the winner of the Food For Celebration category, and we are very excited to see who the winner will be on 23rd April.
Celebrations wouldn’t be celebrations without food and something sparkling and in the run up to the awards night we have two classic key pink dates. They are, of course, Valentine’s Day – a must for Champagne – and then Mother’s Day – the perfect bubbly pressie on Sunday 10th March for all our hard working, long suffering mums.
One of the unique things about Taittinger is that it remains one of the few major houses to be owned and actively managed by the family named on the label. Pierre Emmanuel Taittinger is currently in charge, grandson of the founder; his son, Clovis and daughter, Vitalie (Seen Left) are both working in the business and love to talk about the different Champagnes for different celebrations and occasions. They always have a quirky take on wonderful food and wine combinations.
For Valentine’s Day, Vitalie’s firm favourite is a bottle of Taittinger Prestige Rosé – presented in a clear bottle to show off its gorgeous pink hues. She describes this wine ‘like a marvelous kiss. You can feel the generosity of the fruit and the bite of the Chardonnay. It is subtle, enjoyable, strong and fresh!’
Vitalie’s Valentine pairing is, believe it or not, ‘poached salmon and cranberry marmalade, sweet potatoes and crispy peas with bacon,’ ideally dished up at her ideal romantic hideaway, Leslie Castle in Ireland.
This dish is perhaps a little less conventional than the other foodstuffs of love that we know: truffles, oysters, chocolate and chilli are all cited as powerful aphrodisiacs – some of which are sublime pairings for Taittinger; others a little trickier.
We enjoy the challenge and are often asked to come up with pairings for these. Our favourite matches include… Our top Champagne Comtes de Champagne Blanc des Blancs for truffles or oysters, or our Taittinger Prelude Grands Crus – both Champagnes have lovely minerality and complexity that work with these foods and are the ultimately decadent matches.
Although chocolate is often paired with Champagne and given as a gift, this can actually be quite a difficult match. Chocolate is tricky with most wine styles and we try to think a bit more creatively. We are fond of something like white chocolate mousse with raspberries paired with Taittinger Prestige Rosé. However, when it comes to chilli we would rather have it in our curry with a pint of lager or a glass of spicy Shiraz than let it crucify the delicacy of carefully created Champagne bubbles, which have taken anything from 3 to10 years to make!
To find out more about Champagne Taittinger visit http://www.taittinger.fr/