This year, the Champagne Academy is all about Champagne and food pairings.
The great strength of Champagne, apart from its ability to put people in a very special, indulgent mood, is its exceptional class as a food companion, for everything from starred cuisine and hearty dishes to pub food. Many Champagnes are extremely good all-rounders. Nevertheless, there are some combinations that work particularly well, such as Rosé Champagne and tomato. Blanc de Noirs and mushroom dishes. Chardonnay-based Champagne with fish, beurre blanc and cabbage. The list is long...
Two contrasting Champagnes from each category, from Rosé to Blanc de Blancs, Blanc de Noirs and classic assemblages, will be served with small plates from the Almhof Schneider kitchen.
Moderation: Sascha Speicher, editor-in-chief of Meiningers Sommelier and Christian Josephi, representative of Comité Champagne for Germany & Austria.