Brut Rubis Velours

The Brut Rubis Velours is a deliberate outlier at Pannier. The ruby-red colour alone is unusual for a champagne, and the palate carries it on: it feels fleshy and powerful, juicy and at the same time racy. The finish is warm and elegant. This is not a reticent aperitif but a champagne with body.

The food can be correspondingly bold. The house recommends red meat, such as grilled duck breast or rib of beef, with truffle mash. A champagne that holds its own with these dishes does not need to be served too cold: 10 to 12 °C is a good guide. A wide white wine glass is the right choice, giving the strong structure room to breathe.