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Champagne tasting

Brut and dry

Drier Champagnes and sparkling wines are generally served alone as an aperitif or with smoked salmon, goat cheese, shellfish, rabbit rillette or oysters. The more flavourful and full-bodied vintage sparkling wines go well with crab, lobster, poultry in sauce and foie gras.


Demi-sec and sweet

The sweeter sparkling wines generally accompany a sweeter kind of dish. Demi-secs are good with biscotti, a sabayon, or dried-fruit desserts. Sweet sparkling wines complement fruit salads, crème brûlée and vanilla-flavoured desserts.