At Michel Foch Wines, you’ll find a portfolio that captures the nuance and craftsmanship of exceptional Champagne. Today, we're highlighting three standout styles—each with its own pairing personality—and revealing the dishes that make them truly shine.
1. 2015 Michel Foch Blanc de Blancs + Oysters on the Half Shell
Crafted entirely from Chardonnay grapes, the 2015 Michel Foch Blanc de Blancs is vibrant, refined, and bursting with minerality. It opens with bright citrus and green apple, followed by crisp acidity and a clean, elegant finish—hallmarks of the Blanc de Blancs style.
Why It Works:
Oysters on the half shell bring out the wine’s saline freshness and amplify its citrus notes. The Champagne’s tight bubbles and racy acidity cut through the brininess beautifully, making each sip and slurp feel like a seaside breeze.
Pro Tip: Garnish oysters with a classic mignonette or a dash of lemon zest for a touch of brightness that echoes the wine.
2. 2011 Michel Foch Late Disgorged Blanc de Blancs + Triple Cream Brie with Honeycomb
Aged to perfection, the 2011 Late Disgorged Blanc de Blancs shows the graceful evolution of Champagne over time. Expect deeper complexity, with richer notes of toasted brioche, baked apple, almond, and a creamy texture balanced by vibrant acidity.
Why It Works:
Pair it with a luscious triple cream Brie and a touch of honeycomb. The wine’s nutty, aged notes play beautifully with the cheese’s velvety richness, while the sweetness of the honey accentuates the Champagne’s caramelized depth.
Pro Tip: Serve the cheese slightly warmed to bring out its full creaminess, and toast the brioche to echo the wine’s evolved profile.
3. Michel Foch Brut + Fried Chicken
Crisp, classic, and crowd-pleasing, the Michel Foch Brut is a blend that delivers balance, finesse, and an irresistible hint of richness. Notes of golden apple, fresh bread, and citrus zest are lifted by a persistent mousse and clean finish.
Why It Works:
Yes—fried chicken. The golden rule of food and wine pairing is contrast, and this one is magic. The Champagne’s acidity and bubbles cut through the richness of fried food like a knife through butter, refreshing your palate with every bite.
Pro Tip: Add a drizzle of hot honey or a side of spicy aioli to dial up the flavor contrast.
Final Sip
Whether you're savoring the crisp youth of a Blanc de Blancs, indulging in the aged elegance of a Late Disgorged, or celebrating with a classic Brut, Champagne has the versatility to pair with everything from oysters to fried chicken. The key is matching texture, acidity, and flavor intensity—and Michel Foch offers a style for every craving.