Ruinart Brut is the very first expression of the Ruinart Taste. The cuvée is characterized by its vibrant clear yellow robe with glints of gold, and its notes of well-ripened stone fruits.
A perfect champagne for aperitifs. It may also be served with refined, light starters such as poached oysters or seared scallops, or with a main dish such as sole meunière, or a tender fowl.
It is also excellent with young cheeses, thus pairing perfectly with the recipe of Valerie Radou's vegetables tart.
The chef explains: "In order to create the best possible wine pairing, I consult with Maison Ruinart's oenological team. Through creative dialogue we create dishes which harmoniously pair with the Ruinart cuvées."