Dry crisp chardonay Champagne, the perfect fish and seafood partner

Dry crisp white wines are the perfect taste match to pair with fish and seafood. Rick Stein has the taste for the best fish and seafood. That can be seen in his own label Blanc de Blancs Champagne which he descibes as being “a blanc de blancs of real weight and quality,”. A chef knows which wines match the food he cooks.

For the last 30 years Champagne maker Rene Beaudouin to make his label Champagne. Rick’s name is on the label, Rene’s is printed on the champagne cork and its wire cage. The shows the bond and trust between them.

Their vineyards are set in the heart of the village of Nogent l’Abbesse the southern slope of Mont de Beru, the vineyard has thicky chalky sub soil, ideal for producing the very best chardonnay grapes

Light gold in colour with a good bubble and aromas of crusty white bread and apple with lemon and honey flavours, this champagne delivers. Nicer than many supermarket champers if slightly more expensive.

It has tastes of green apple, pear, and lemon, with flavors of crusty white bread, honey, and brioche on the palate. It is a classic, crisp champagne with a good bubble, fresh acidity, and a long, complex finish.