How to Enjoy?
Champagne at its finest deserves to be served with care, intention, and the right company.
The Essentials
Serving Champagne Well
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Temperature
Serve Delamotte between 8â10°C. Remove from the fridge 15 minutes before pouring. Too cold suppresses the aromas; too warm accelerates the effervescence.
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Glassware
A tall, narrow tulip glass â not a coupe â concentrates the aromas and preserves the fine bead. Avoid wide-mouthed glasses that dissipate the effervescence.
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Opening
Hold the cork still and rotate the bottle, not the cork. A gentle sigh â not a pop â is the mark of a well-opened bottle. No champagne should be wasted.
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Pouring
Tilt the glass at 45° and pour slowly down the side. Fill to two-thirds of the glass â leaving room for the bouquet to collect and carry to the nose.
STORAGE
CELLARING DELAMOTTE
Non-vintage Delamotte Brut and Blanc de Blancs are best enjoyed within 3â5 years of disgorgement. The RosĂ©, within 2â3 years. However, the Blanc de Blancs in particular has the structure to benefit from additional cellaring â gaining richness and complexity with time.
The MillĂ©simĂ© is built to age. Store it in a cool, dark, vibration-free environment at 10â14°C. Bottles laid horizontally prevent the cork from drying.
BRUT / BLANC DE BLANCS
3â5 YEARS
ROSĂ
2â3 YEARS
MILLĂSIMĂ
10â30 YEARS
STORAGE TEMP
10â14°C
FOOD PAIRING
WHAT TO SERVE
DELAMOTTE
BRUT
- Grilled scallops
- Aged Comté
- Oysters
- Light vegetable canapés
- Smoked salmon
DELAMOTTE
BLANC DE BLANCS
- Caviar
- Lobster bisque
- White asparagus
- Sea bass ceviche
- Aged Parmesan
DELAMOTTE
ROSĂ
- Tuna tartare
- Duck breast
- Wild strawberry desserts
- Prawn cocktail
- Light charcuterie
DELAMOTTE
MILLĂSIMĂ
- Lobster thermidor
- Truffle risotto
- Veal sweetbreads
- Aged hard cheese
- Turbot
The Moment