Tour France's 'La Champagne' - the region. Enjoy 'le champagne' - the wine.
The independent
traveller’s guide
to Champagne:
the region and its wine
traveller’s guide
to Champagne:
the region and its wine
buy the guide
click here
click here
site map |
overview of La Champagne |
accommodation and dining |
story of champagne |
wine styles and tastes |
the regions |
the producers |
useful vacation info |
about the author |
contact |
buy the guide |
home |
© Wine Destinations Ltd.
and Croque-en-Bouche
site problems?
Please let us know.
overview of La Champagne |
accommodation and dining |
story of champagne |
wine styles and tastes |
the regions |
the producers |
useful vacation info |
about the author |
contact |
buy the guide |
home |
© Wine Destinations Ltd.
and Croque-
site problems?
Please let us know.
Whenever you’re drinking champagne,
Remember its more than a name.
It isn’t by chance
It all come from France,
And quality’s key to its fame.
Remember its more than a name.
It isn’t by chance
It all come from France,
And quality’s key to its fame.
Wine Destination
Publications Ltd.
44, Oakland Avenue,
Droitwich Spa
WR9 7BT UK
Tel: +44 (0)1905 773707
Champagne is an excellent aperitif. It really does get the taste buds running. One of the pleasures of visiting the growers in the morning, is lunching afterwards in the local village auberge or inn.
The regional cuisine contains a great deal of river fish, in particular brochet and zander, pike and pike-perch. Cervelas de brochet are sausages made from pike and potatoes. The pig contributes smoked hams and a great number of speciality sausages including andouillettes, a rich and powerful tripe sausage made in Troyes, that takes a courage to eat! Potée champenoise, a combination somewhere between a substantial soup and a hot-pot, is the traditional harvest-time dish served to the pickers at midday. It is made from pork with possibly a chicken or two, sausages, chunks of ham, autumn vegetables and potatoes. Oysters have always been popular and go extraordinarily well with champagne.
The regional cuisine contains a great deal of river fish, in particular brochet and zander, pike and pike-
Les flûtes des
Champagne
Champagne
La Champagne is also famous for her cheeses. Chaource, named after a town of the same name in the Aube, is a creamy soft cow's milk cheese that is light yellow and chalky when young but develops rich, nutty flavours when fully ripe. Langres is a pungent creamy cow's milk cheese; a pretty yellow colour, it has the sweet aroma of lemons with a touch of bacon. Brie de Meaux, although not actually made in La Champagne, is a near neighbour and one of France's Kings of Cheese.
In Autumn, rousselet, a rich and juicy pear, is delicious accompanying Langres or a ripe Brie de Meaux. Biscuits de Reims are small oblong macaroons and were once considered the correct accompaniment for champagne tastings, although if you are lucky you will be offered some brioche. Massepains de Reims is another small oblong macaroon while pain d'epice, a spiced honey-cake, is another Reims speciality.
In Autumn, rousselet, a rich and juicy pear, is delicious accompanying Langres or a ripe Brie de Meaux. Biscuits de Reims are small oblong macaroons and were once considered the correct accompaniment for champagne tastings, although if you are lucky you will be offered some brioche. Massepains de Reims is another small oblong macaroon while pain d'epice, a spiced honey-
A restaurant
Restaurant
Valentino
Valentino
