crab and champagne

Crab hotpot and champagne

Crab hotpot can be said to be a signature crab dish. This is an excellent cooking method where the crab stock enriches the other ingredients. A flavorful champagne is the perfect choice for a nutritious crab hot pot with lots of vegetables and mushrooms. You can enjoy champagne as it is with the porridge. Rice full of flavor and champagne with fine bubbles are a happy combination.

Recommended champagne

Louis Roederer/ Brut Premier

Louis Roederer is a long-established champagne house founded in 1776. The company has been family-run since its founding and has continued to produce high-quality champagne. In 2016, he was named "Sparkling Wine Producer of the Year" at the Champagne & Sparkling World Championship. This Brut Premier has a floral aroma with delicate notes of toast and almond. It has a deep and rich taste.

crab sushi and champagne

When you want to enjoy fresh crab, you want to eat it raw. When you eat it raw, you can taste the rich sweetness of the crab. Snow crab in particular has a concentrated sweetness and is delicious. Raw crab, enjoyed as sashimi or sushi, is the perfect accompaniment to champagne. The sweetness of the crab matches the elegant bubbles of the champagne.

Recommended champagne

Champagne Baron de Rothschild/ Brut

Champagne Baron de Rothschild Brut [NV] 750ml, white foam, no box

Baron Philippe de Rothschild, who owns Château Mouton Rothschild; Domaine Baron de Rothschild, which owns Château Lafite Rothschild; and Baron Philippe, who owns Château Clark and is mainly engaged in the financial business. This champagne is produced by the Rothschild family of three companies, Edmond de Rothschild. The quality of such luxurious champagne is guaranteed. This brut is fresh, rich, and very well balanced.

Western-style crab and champagne

Champagne is also perfect for Western-style crab dishes such as crab cream croquettes and crab gratin. The clean acidity of champagne is a perfect match for these dishes, which have an irresistible harmony between the creamy white sauce and the crab. Crab cream croquettes and crab gratin are time-consuming, but they are the best when made by hand, so give them a try and enjoy them with champagne.

Recommended champagne

Laurent Perrier/La Cuvée

Laurent Perrier is a champagne house founded in 1812. In 1998, it was certified by the Crown Prince of England and is now the official champagne of the British royal family. It also received the highest score of 5 stars in Robert Parker's Wine Buyer's Guide, America's leading wine critic. Laurent Perrier champagne is loved by VIPs and in high-end restaurants around the world. This La Cuvée is fresh and elegant. It has a light aroma of white flowers and citrus fruits, and a smooth and elegant taste.

Crab cream pasta and champagne

This creamy pasta made with migratory crab in its shell is juicy and looks luxurious. The Italian flavor made with tomatoes is perfectly mellow with the sweetness of the cream and crab. The combination of rich crab cream pasta and champagne is an exquisite marriage that goes well with both food and wine.

Recommended champagne

Jean Larman/ Brut Reserve

Jean Larman Brut Reserve [NV] 750ml White Foam

Jean Larman started making champagne in 1951 at Recoltin Manipulant. Recoltin Manipulant is a general term for cultivators who carry out everything from grape cultivation to brewing in-house. They are often small-scale businesses, are artisan-style, and are popular with champagne lovers, and tend to be difficult to obtain. Jean Larman's Brut Reserve is also one of the rarest champagnes. Champagne made from grapes from vines that are over 60 years old has depth and concentration. It has a strong taste with rich acid and minerals.

Chinese food and champagne

There are many Chinese dishes that use crab, such as crab shumai, crab sauce, crab balls, and crab fried rice. Champagne can also be paired with Chinese crab, which has a rich flavor that combines salty, oily, and savory flavors such as green onions and ginger. Let's pair it with rosé champagne. Rosé champagne uses red grapes such as Pinot Noir and Pinot Meunier, so it has a rich flavor and is food-friendly.

Recommended champagne

de Venoge/Prince Rosé

De Venoge Prince Rosé [NV] 750ml・Rosé Foam

De Venoges is a champagne house founded in 1837. It has won numerous awards and is recognized worldwide for its high quality. It has a soft taste and is also known as a champagne that goes well with meals. This Prince Rosé is made from 100% Pinot Noir and has a rich flavor with aromas of strawberries and red currants.

Recommended champagne

Bruno Paillard/ Brut Rosé Premiere Cuvée

Bruno Paillard was founded in 1981. It is one of the few champagne houses founded after the war. Champagne, which is created using the latest technology and know-how, has received tremendous support from celebrities around the world. This Brut Rosé Premiere Cuvée has a lively taste with fruity aromas of violets, pink grapefruit and cherry, and aromas of nuts and yeast. It has a good balance of minerals and acidity, and a silky texture.

Crab snacks and champagne

If you're looking for an aperitif with an outstanding crab snack, champagne is the answer. Mix crab with avocado and make a cocktail salad for a stylish snack. The jelly and terrine made with crab consommé are also beautiful to look at. Serve crab snacks, perfect for entertaining, in a glass bowl and pair with high-quality champagne for an elegant aperitif.

Recommended champagne

Jackson/ Cuvée No. 742

Founded in 1798, Jackson was a great champagne house that was loved even by Napoleon. Today, we continue to produce champagne with a focus on high quality. The ``700 Series'' expresses the uniqueness of the harvest year, and the ratio of cepage (grape variety) and vintage changes every year, attracting champagne lovers. The base vintage for Cuvée No. 742 is 2014, when the Chardonnay was excellent. It has a taste of clean minerals, acidity, and elegance.

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