If you were a tourist, you were never invited for lunch or dinner. You were just given a generic list of suggestions for dining options, straddling a line between ludicrously expensive and horribly grim.
Over the years there have been winemakers looking to change this and establish more immersive experiences that would attract consumers as much as industry folks. For a time, posters across France advertised fizzing flutes of Champagne alongside glazed donuts, hard-boiled eggs, and a half-eaten slice of quiche.
So far the collective efforts seem to be working. Champagne may have been slow to embrace wine tourism but if these new experiences are any indication, there is a firm commitment to making up for lost time. The grapes: The dominant trio of grape varietals to remember when it comes to champagne production: chardonnay, pinot noir, and pinot meunier. Blends vs. Since , Christine and her husband have preserved that heritage while taking it further with low intervention viticulture currently transitioning to organic , single-terroir Champagnes, and a new tasting and event space in a former school located in the village.
The cheese pairing is perhaps the most original given how infrequently fromage-specific tasting menus are offered in conjunction with Champagne. In , this fourth-generation family-run champagne house in Damery opened a professional tasting room and state-of-the-art kitchen, where Anne Malassagne and her brother Antoine oversee cooking workshops by appointment only meant to highlight the pairing potential for their champagnes.
That might be roasted chicken with a glass of their Brut Intense or a slightly more involved dish using local ingredients, but either way, visitors leave with a better appreciation for the various Champagne styles and how they can complement almost anything you might want to eat.
