The best Mumm champagnes to serve with seafood
Champagne does more than just add a layer of elegance to a seafood meal. When expertly paired, a glass of sparkling wine can elevate any fish dish, creating a sensory experience that balances the maritime freshness of fine shellfish with the complex notes of a prestigious cuvée.
Pairing seafood and champagne invites experimentation. To help guide you, we have put together some recommendations for serving Mumm Champagnes with lobster, oysters, prawns and other shellfish.
Pairing shellfish with Mumm Champagnes
Champagne’s ability to deliver complex flavors makes it a versatile guest at the dinner table. It is when served with shellfish, however, that champagne truly comes into its own.
A platter of grilled lobster, prawns, langoustines, or crab calls for something similarly simple and elegant. RSRV Blanc de Blancs is the natural choice with its sprightly mineral attack and drawn-out finish.
If the dish is accompanied by a decadent sauce, then it is time for something richer to step up to the plate. The best champagne for creamy lobster dishes will certainly have some age but should also be fresh enough to cut through the rich flavors. A vintage like Mumm Millésimé 2013 is perfect here. With its lush aromas of fresh white and stone fruit, and a finish hinting at freshly baked brioche, it is a worthy match to a rich lobster dish. Mumm Grand Cordon and Mumm Cordon Rouge also make excellent choices thanks to their vibrant freshness and complex flavors of fresh fruit.
Pairing oysters with Mumm Champagnes
There is a reason that champagne and oysters are such a classic combination—research shows that the umami flavor of champagne creates a synergy with the fresh saltiness of mollusks.
Beyond the science, the maritime flavors of fresh oysters call for a champagne that will match their subtle acidity. Once again, RSRV Blanc de Blancs, with its iodized minerality, provides the perfect balance.
The same applies to the clean vibrancy of freshly cooked shellfish such as mussels, clams, or scallops. A squeeze of lemon and a flourish of parsley pair beautifully with the refreshing flavors of a citrusy RSRV Blanc de Blancs.