Festive fizz
‘Champagne shouldn’t only be reserved for the big occasions – it deserves to be enjoyed regularly,’ says Gerard Basset. ‘ However, with the Christmas meal you do want something extra special.
‘Our family usually celebrates Christmas on Boxing Day because I work on the 25th, but we always start the day with something unique – a Champagne that brings memories; something magical. For me, I like a Champagne with a bit of age from a grower or a grand marque that I admire.
‘ There’s no one style I prefer above others, as different styles suit certain occasions and foods. I probably drink those styles that are more extreme – like demi-sec or non-dosage – maybe less often, but for special situations, like with desserts for demi-sec, they are the only ones that will do if you want to have Champagne.
‘ We will always enjoy a glass of Champagne as an aperitif with some amuses bouches, but you could serve a number of different Champagnes with every course throughout your Christmas dinner if you wanted. After this Decanter tasting maybe I’d consider the Ruinart or Pol Roger for an aperitif, the Agrapart or Pierre Péters with an entrée of fish, the Drappier or Ulysse Collin for a meaty main course and the Moët for dessert.
‘And when opening the presents, who wouldn’t appreciate finding a bottle of Champagne with their name on it under the tree?’