Festive Champagne Secrets from a Sommelier

If you love a drop of Champagne at Christmas, this guide is for you. It’s a collection of a few festive Champagne secrets from a proper sommelier.

Namely Philippe Marques from Royal Champagne Hotel & Spa, a wine-country retreat set amid the vineyards of some of Champagne’s most prestigious houses. Working closely with local producers and growers, the hotel’s extensive cellar is personally curated by Marques. His expertise in pairing, provenance, and presentation makes him the perfect guide.

Here’s how to make the most of a bit of bubbly this Christmas.

Festive Champagne Secrets from a Sommelier

How to pair Champagne with Christmas dishes

First, which food should you pair with Champagne? Well, Marques says it’s all about understanding the character of the wine, as the drink can be paired with anything. “Champagne is the most complex wine region,” he explains. “The variety of grapes, terroirs and winemaking techniques means there’s a Champagne for almost any dish.”

For delicate dishes: Serving a light dish as a starter, perhaps fish? If Scallop carpaccio is your game, choose a fresher Blanc de Blancs, ideally fermented in stainless steel. For roasted or seared scallops, a barrel-fermented Chardonnay with malolactic fermentation brings richness and depth.

For meaty fish: A younger vintage rosé, particularly an Assemblage Rosé, pairs beautifully with turbot or monkfish. Enhance that pairing with a touch of baie rose (pink peppercorn) in the sauce.

For game and poultry: A Rosé de Saignée with structure and character is ideal, perfect alongside roasted leg of lamb, pigeon, or partridge.

For roast turkey: Try a generous Chardonnay-based Champagne, ideally barrel-aged and made with malolactic fermentation. “A Blanc de Blancs from the south of Montagne de Reims, Aÿ, Bouzy, or Verzenay, can be quite stunning,” he adds.

How to serve Champagne like a pro

What about the Christmas party? How do you serve Champagne to your guests in a way that makes them think you’re très swanky?

“At Le Royal, the hotel’s Michelin-starred fine-dining restaurant, we focus on two things: glassware and temperature,” says Marques.

Ditch the flute and coupe: “Use a wine glass instead, a white wine glass for younger Champagnes, or a red Burgundy glass for mature vintages. It allows the aromas and texture to fully express themselves.”

Mind the temperature: “Champagne is too often served far too cold. Below 10°C is a mistake. Younger Champagnes shine at around 10–11°C, while more mature or powerful styles reveal their full potential at 14°C or higher.”

The Best Champagne to Buy this Christmas

Finally, if you’re on the hunt for a good bottle of Champers to gift, or you really want to impress guests, here’s the lowdown from Marques.

“Winter, with its crisp air and rich dishes, is the perfect time to explore Champagne’s more generous styles,” he notes. “Look for barrel-fermented Champagnes that have undergone malolactic fermentation for a comforting, rounded feel — or indulge in a back vintage from the ’90s for something truly special.”

We have a full list of Wine and Bubbles to peruse in our dedicated Christmas shop. But let’s pull out some standouts here.

Master of Malt’s Recommended Champagne to Buy this Christmas

Laurent‑Perrier Cuvée Rosé 75cl – A bold rosé made from 100 % Pinot Noir via the saignée method, with bright red-berry, pepper and rose-petal notes. Great for game, richer poultry or simply standout in the glass. Adds a rosé Champagne option and ticks the “gift stylishly” box.

Perrier‑Jouët Blanc de Blancs Gift Pack with 2 x Glasses 75cl – 100 % Chardonnay, three years lees ageing, elegant citrus and orchard-fruit flavours, and comes with two glasses. A Blanc de Blancs that aligns perfectly with the delicate dishes recommendation and has extra gift appeal.

Champagne PIAFF Blanc de Blancs 75cl – From Côte des Blancs only (100 % Chardonnay); brioche, toasted-nut and zesty minerality shine. A slightly more artisanal style that offers freshness for starters or the fish course.

Bollinger Special Cuvée 75cl – A rich blend including reserve wines, with silky mousse, orchard fruit and nutty undercurrents. A strong go-to for the big meal, it works well alongside turkey, poultry or roast mains thanks to its structure.

Moët & Chandon Brut Impérial 75cl – Fresh lemon and apple on the nose, almond pastries, vanilla blossom and brioche hints. Classic and reliable, it covers the versatile “starter to main” scenario, and is suitable for less adventurous guests or when you just want safe, stylish bubbles.

Champagne Collery Blanc de Blancs 75cl – A more niche champagne with pear, mineral-iodine and citrus finish; 30 % matured in large oak plus some Sauternes barrel influence. For the drinker who wants something different but still within reachable range, perfect with game or deeper flavour dishes.