For Ruinart, the creation of a Dom Ruinart cuvée is the culmination of a succession of precise gestures. On the ground, the pruning, disbudding and harvest set the tempo of the seasons. In the depths of the crayères (chalk pits), this cycle is followed by other crucial steps of Maison Ruinart's savoir-faire, such as fermentation, riddling and disgorging. Maison Ruinart continuously brings this sense of movement to the table, as well as its devotion to values of seasonality, sustainable territory, respect for products, sharing, authenticity...
Gourmet wine celebrated by connoisseurs and starred chefs alike, the Dom Ruinart cuvée offers endless possibilities for pairings.
Valérie Radou, the chef-in-residence at Maison Ruinart in Reims, dreamed up three pairings of dishes and champagne :
- To start, scallops on a bed of cauliflower velouté, with Romanesco cabbage and orange and lemon zest to play up the freshness.
- For the main course, free-range poultry with fennel mousseline, served with a spiced orange sauce that harmoniously adds to the complex flavors.
- Or “célerisotto” made from einkorn wheat and topped with strips of truffle