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Before leaving our house and joining the lovers of fine bubbles, each bottle of Champagne Aspasie goes through a final stage: dressing. Much more than a simple coating, it embodies the identity of the wine and guarantees its authenticity. Let’s dive together into this art that gives bottles their final appearance.

Careful and technical packaging
The headdress

It covers the cork and its muselet and can be decorated with a collar. Its role is both aesthetic and protective.

To preserve the quality of our champagne, we exclusively use corks from Portugal and Spain. These caps are made up of three parts:

• An agglomerated cork body,
• Two natural cork washers, the one most exposed to wine, called “mirror”.
  
  We favor a high quality cork, called “flower”, to minimize the risk of “cork taint”.

Labels and back labels

True identity cards for champagne, they inform consumers about its origin, its characteristics and legal notices.

Champagne Aspasie is a pioneer by having very early adopted the use of adhesive labels, applied by machine with precision.

An eco-responsible commitment

Aware of our environmental impact, we have taken concrete measures to limit our carbon footprint.

• We have reduced the weight of the bottles from 900g to 835g.
• Fewer resources consumed and reduction of CO2 emissions during transport.
  
  A gesture in line with our desire to combine tradition and innovation, while respecting the environment.

The essence of our know-how

The packaging of our bottles is much more than a simple formality: it reflects our demand for quality and our commitment to authentic and sustainable champagne.

Every detail counts, so that when you open a bottle of Champagne Aspasie, the experience is as elegant as it is delicious!

Tasting champagne is not just a simple act; it is a true ritual that allows one to fully appreciate its aromatic complexity, texture, and effervescence. To reveal all the subtleties of a cuvée, it is essential to follow certain rules: the choice of glass, serving temperature, and tasting method directly influence the perception of flavors.

Tasting Rituals: A Sensory Journey

Even before the first sip, the tasting experience begins with observation. The champagne’s color and the finesse of its bubbles are key indicators of its quality and aging process. Next, the nose plays a crucial role: depending on the grape variety and type of champagne, it reveals fruity, floral, spicy, or pastry notes. Finally, on the palate, the balance between freshness, liveliness, and aromatic length creates a unique gustatory experience.

Taking the time to savor each sip allows you to fully appreciate its richness. Swirling the champagne in the mouth reveals its structure and complexity, while the effervescence adds a refreshing and airy sensation.

Which Glass to Choose for the Best Tasting Experience?

The choice of glass is essential for a successful tasting, as it influences the concentration of aromas and the expression of bubbles.

• Wide Coupe: Historically used, it quickly disperses both aromas and effervescence, altering the sensory experience.
• Champagne Flute: Preserves the bubbles well but limits aroma expression due to its narrow opening.
• Tulip Glass or White Wine Glass: Ideal for tasting, allowing aromas to fully develop while maintaining freshness and effervescence.

A glass with a slightly flared rim enhances aroma release, offering a more refined tasting experience.

The Ideal Serving Temperature for Each Champagne

Temperature plays a key role in the perception of aromas and texture. If served too cold, champagne’s aromas are muted, and the bubbles lose intensity; if too warm, it loses finesse and freshness.

• Classic Brut Champagne: 8 to 10°C, for a balanced expression of aromas and lively character.
• Vintage or Prestige Cuvée: 10 to 12°C, to reveal its full complexity and aromatic depth.
• Rosé Champagne: 9 to 10°C, to preserve its fruity character and elegance.

To achieve the ideal temperature, place the bottle in an ice bucket filled with water and ice for 20 to 30 minutes. Avoid using the freezer, as it can alter the champagne’s structure.

Enjoy Champagne in the Best Conditions

Following these tasting guidelines enhances the winemakers’ craftsmanship and allows for the full appreciation of every bottle. At Champagne Aspasie, each cuvée is crafted with meticulous care to achieve the perfect balance of finesse, freshness, and aromatic complexity.

Tasting is an art, where every detail matters in elevating the experience. Choosing the right glass, serving at the optimal temperature, and savoring each sip bring out the richness of an exceptional champagne.

Discover our cuvées and experience the perfect tasting journey.

Although Epiphany is officially celebrated on January 6, the entire month of January is generally an opportunity to share a friendly moment around emblematic pastries: the galette des rois, the Provençal brioche, or even local specialties. But which champagne should you choose to enhance these delicacies and make this moment even more festive?

Epiphany specialties: pancakes, brioches and more

Culinary traditions vary by region:

• Frangipane galette (northern and central France): a puff pastry filled with almond cream.
• Brioche des rois (southern France): a soft brioche in the shape of a crown, decorated with candied fruit.
• Local variations: in Provence, you can sometimes find shortbread galettes, and some regions opt for savory recipes.
• Apple galette: A light and fruity alternative, appreciated for its simplicity and natural flavors.

Which champagne to accompany each specialty?

Frangipane Galette and Champagne Brut Prestige
With its roundness and notes of dried fruits, Champagne Brut Prestige from Maison Aspasie goes wonderfully with the sweetness of frangipane. Its subtle aromas of acacia and butter harmoniously complement the almond flavors.

Brioche des rois and Champagne Rosé
The lightness and fruity aromas of Champagne Rosé bring a beautiful freshness to the brioche des rois, balancing its sweet side. This marriage highlights the candied fruits and the airy texture of the brioche.

Apple Galette and Champagne Demi-Sec
To accompany the apple galette des rois, Champagne Demi-Sec is an ideal choice. Its natural sweetness and fruity notes highlight the freshness and acidity of the apples, creating a perfect balance between lightness and indulgence.

Shortbread or savory galettes and Brut de Fût Champagne
For butterier galettes or savory versions (e.g., with cheese), opt for Brut de Fût Champagne. Its minerality and acidity balance the powerful and fatty flavors.

Modern desserts and Blanc de Blancs Champagne
For revisited creations or desserts based on exotic fruits, Blanc de Blancs Champagne is ideal. Its lemony notes and liveliness enhance the fresh and light flavors.

Tips for a successful tasting

• Serve your champagne at a temperature of 8 to 10°C to appreciate all its nuances.
• Choose tulip-shaped glasses to concentrate the aromas.
• Don’t forget to crown the king or queen after tasting!

The Brut de Fût Champagne from Champagne Aspasie is a unique cuvée, fully vinified in oak barrels, perfect for fans of oaky and intense champagnes. Its vanilla aromas, hint of roasted hazelnut, and minerality make it an ideal match for structured and creamy dishes. In this spirit, we offer a recipe for grilled scallops paired with a nut crumble, accompanied by a creamy parmesan and lemon risotto for a bold and perfectly balanced food and wine pairing.

Ingredients for 4 people

For the scallops:

• 12 fresh scallops
• 1 tablespoon olive oil
• Salt and pepper

For the nut crumble:

• 50g crushed nuts
• 50g grated parmesan
• 50g breadcrumbs
• 50g cold butter, cut into small pieces
• A pinch of fleur de sel
• Freshly ground black pepper

For the creamy parmesan and lemon risotto:

• 300g Arborio rice (or Carnaroli)
• 1 liter vegetable stock (or fish stock for a stronger seafood flavor)
• 1 finely chopped onion
• 100ml dry white wine
• 50g grated parmesan
• 1 organic lemon (zest and juice)
• 2 tablespoons mascarpone (or sour cream for a lighter version)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Fresh chives or parsley for garnish

Recipe Preparation

Step 1: Prepare the nut crumble

• In a bowl, mix the crushed nuts, parmesan, breadcrumbs, fleur de sel, and a little black pepper.
• Add the butter in small pieces and work the mixture with your fingers until it resembles a sandy, crumble-like texture.
• Preheat the oven to 180°C (350°F) and spread the crumble mixture on a baking tray lined with parchment paper.
• Bake for about 8 to 10 minutes, until the crumble is golden and crispy. Set aside.
  
  Step 2: Grill the scallops
  
• Heat the olive oil in a pan over high heat.
• Season the scallops with a pinch of salt and pepper.
• Sear the scallops for about 1 to 2 minutes on each side until they have a golden color, being careful not to overcook them.
• The scallops should remain tender inside.
• Gently remove them from the pan and place them on a paper towel.
  
  Step 3: Prepare the creamy parmesan and lemon risotto
  
• Heat the olive oil in a saucepan over medium heat and add the chopped onion.
• Cook until it becomes translucent.
• Add the Arborio rice and stir for about 2 minutes until it becomes translucent (slightly see-through).
• Pour in the dry white wine and let it evaporate while stirring.
• Add a ladle of hot stock and cook gently, stirring, until the liquid is absorbed.
• Repeat this process until the rice is creamy and fully cooked (about 18 minutes).
• Stir in the grated parmesan, lemon zest and juice, and mascarpone.
• Season to taste.

Plating and Finishing

• Place three scallops on each plate, then sprinkle each scallop with a bit of the crispy nut crumble for added crunch and nutty flavor.
• Add a serving of the parmesan and lemon risotto next to the scallops.
• Garnish with fresh herbs, such as chives or parsley, for a finishing touch.

Tasting Tip with Brut de Fût Champagne Aspasie

The richness and character of the Brut de Fût champagne beautifully complement the slightly grilled flavor of the scallops, the crunch of the nut crumble, and the creaminess of the parmesan and lemon risotto. With its creamy effervescence and toasted hazelnut and cocoa notes, this champagne enhances the delicate, marine flavors of the scallops. Serve the Brut de Fût at an ideal temperature of 10°C in a tall glass to fully appreciate its complex aromatics and finesse.

For an exceptional gastronomic moment, combine the finesse of fish with the elegant bubbles of an exceptional champagne. The Champagne Brut Prestige from Champagne Aspasie, with its delicate aromas of anise, buttercup and acacia, and its blend of carefully selected grape varieties, highlights the subtlety of a fillet of sole in saffron sauce. Discover how this refined dish and champagne perfectly balance each other for an unforgettable experience.

Ingredients

• 2 fillets of sole
• 1 shallot, finely chopped
• 100 ml thick sour cream
• 1 dose of saffron (approximately 0.1 g)
• 100 ml of fish stock
• 1 tbsp. tablespoon of butter
• Salt and pepper to taste

Preparation :

Preparation of the saffron sauce : In a small saucepan, melt the butter and add the shallot. Cook gently until it becomes translucent. Add the fish stock and reduce by half to concentrate the flavors.

Incorporating the cream and saffron : Add the sour cream and the dose of saffron, then simmer over low heat for 5 minutes. The sauce will thicken slightly, ideal for coating the fish. Season with salt and pepper to taste.

Cooking the sole fillets : In a pan, melt a knob of butter and cook the sole fillets seasoned with salt and pepper, about 2-3 minutes on each side, until they are golden and tender. . Quick cooking preserves the delicate texture of the fish.

Dressing and serving : Arrange the sole fillets on a plate and cover them generously with saffron sauce. For a touch of elegance, add a few sprigs of chives or a pinch of sweet pepper.

Tasting Tips :

To fully appreciate this combination, serve Champagne Brut Prestige d’Aspasie chilled, at 9°C, in a slender glass. Its lemony notes and marine minerality go perfectly with the sweetness of the sole and the deep aromas of saffron. The subtle acidity and freshness of the champagne balance the richness of the sauce, enhancing each bite of fish. This dish can also be accompanied by steamed potatoes, sautéed green beans or grilled vegetables.

This alliance between a refined dish and a distinguished champagne offers a perfect balance between finesse and depth, for an exceptional tasting moment. Whether for a special occasion or to impress your guests, this culinary marriage promises a sensory journey full of elegance and harmony.

In Ville-Dommange, Christophe Thiriat, chef and manager of Coq et Vins, offers authentic and local cuisine. Master Restaurateur and member of the Culinary College of France, he favors homemade and short circuits. His long collaboration with Maison Aspasie illustrates his attachment to quality and authenticity.

Can you introduce yourself?

My name is Christophe Thiriat, I am chef and manager of the Coq et Vins restaurant, located in Ville-Dommange (51), in the heart of the Champagne hills. I am a Master Restaurateur and a member of the Collège Culinaire de France, which allows me to make a point of transforming raw products myself: I make my own bread every day, and all the sauces, ice creams and sorbets are homemade. .

What is your particularity?

I mainly work in a short supply chain, except for fish, which I still select mainly from France. My restaurant offers a lunch menu every week consisting of 3 starters, 3 main courses and 3 desserts of your choice. In the evening and on weekends, I offer a menu with more noble and sophisticated products. I particularly like working with fish.

Why did you choose to work with Maison Aspasie?

Well before my move, I already knew the Ariston family for whom I traveled as a caterer. It is therefore a relationship of trust and recognition which has lasted for several years.

When I opened my establishment in 2019, I naturally chose to work with Maison Aspasie. I appreciate the quality of their vintages, their way of working as well as their state of mind: they are generous and deeply kind people.

What is your favorite champagne, and why?

My favorite vintage is Blanc de Blancs for its freshness. We often recommend it to our customers, mainly as an aperitif or to accompany an iodized dish.

For an elegant meal, nothing beats pairing a refined dish with a distinguished champagne. Today, we invite you to discover a delicious recipe for roast suckling pig rack with seasonal vegetables, beautifully complemented by our champagne Aspasie Brut Réserve, with its delicate aromas of white flowers and a blend of different crus, this champagne will elevate the rich flavors of the dish.

Ingredients :

• 1 rack of suckling pig
• Assortment of seasonal vegetables (e.g., carrots, parsnips, Brussels sprouts)
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 30 g butter
• 1 sprig of rosemary
• Salt and pepper to taste

Preparation :

Prepping the suckling pig rack: Season the rack of suckling pig with salt, pepper, and minced garlic. Let it marinate for 30 minutes to allow the flavors to infuse.

Cooking the suckling pig rack: Preheat the oven to 180°C (350°F). In a roasting pan, heat the olive oil and butter over medium heat. Add the sprig of rosemary and sear the rack of suckling pig on all sides until golden brown. Place the pan in the oven and roast for 45 minutes to 1 hour, or until the meat is tender and juicy.

Preparing the seasonal vegetables: While the pig is roasting, wash and chop the seasonal vegetables. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven alongside the pig for 20-30 minutes, or until they are caramelized and tender.

Assembling the dish: Remove the rack of suckling pig from the oven and let it rest for 10 minutes before slicing. Serve the sliced pig with the roasted seasonal vegetables, drizzled with the pan juices for added flavor.

Tasting Tips

To fully enjoy this Champagne Brut Réserve Aspasie with roast suckling pig rack and seasonal vegetables, serve it at the ideal temperature of 9°C. Use a slender, curved glass to enhance the delicate aromas of white flowers such as hawthorn, acacia, and orange blossom. The champagne’s lively bubbles and fresh, mineral palate will beautifully complement the savory, rich flavors of the pork and vegetables. This pairing creates a harmonious balance between the champagne’s finesse and the dish’s robust flavors, providing a memorable dining experience.

At the end of summer, around mid-August, we begin the harvest. It is an intense period where every gesture counts, where passion mixes with rigor to reap the rewards of an entire year of hard work.

The Heart of Champagne 

For two to three weeks, the whole of Champagne beats to the rhythm of the harvest. It is a time of gathering and celebration, but above all, a time of hard work and extreme precision. At Champagne Aspasie, we welcome this period with careful preparation, because the grape harvest is much more than just a harvest: it marks the start of a new adventure for our prestigious wines.

The hand of man and the art of perfect timing

At Champagne Aspasie, the harvest is done exclusively by hand. Each grape is picked with meticulous attention to preserve its quality and integrity. Choosing the exact moment to start the harvest depends on the delicate balance between acidity and optimal ripeness of the grapes.

Quality before quantity 

The quantities harvested are strictly regulated by rigorous regulations established by the Champagne Committee and the I.N.A.O., in compliance with the limits set by the European Union. Our objective is clear: to prioritize the quality of the grapes to guarantee exceptional vintages.

The beginning of a long epic

The harvest is the starting point for the transformation of the grapes into Champagne. Each carefully picked bunch is transported quickly to our pressing centers, in order to preserve the purity of the juices and ensure quality.

A Tradition, A Passion

At Champagne Aspasie, we celebrate this centuries-old tradition every year with pride and devotion. It is a moment when history repeats itself, where expertise is passed down from generation to generation, to offer our customers exceptional champagnes, the fruit of a unique terroir and incomparable know-how.

The grape harvests are much more than just a harvest, they are the symbol of our commitment to quality and excellence, each year crafting vintages that appeal to the most demanding palates around the world.

Located between Dunkirk and Lille, Mont Di’Vin is much more than just a wine cellar. Founded by Yann and Anneline Satin, this establishment offers a real experience around wine and spirits. The couple has created a warm and refined place, where quality wines, local products, and food and wine pairings come together. Discover behind the scenes of this essential address in Hauts-de-France and partner of Aspasie.

Can you tell us a little more about yourself and the birth of Mont Di’Vin ?

My name is Yann Satin, sommelier and founder of Mont Di’Vin, located between Dunkirk and Lille, in Cassel, in Hauts-de-France. Alongside my wife Anneline Satin, we opened Mont Di’Vin a year and a half ago, which includes a wine cellar as well as a delicatessen. 

We organize events and also offer tasting boards. My wife Anneline manages the boards and wine bar, and I manage the sommelier.

Together, we form a complementary team with the desire to share our passion for good things and to offer a unique and friendly tasting experience to each of our customers.

What is unique about your establishment ?

Mont Di’Vin stands out for the diversity of its products: wines, champagnes, spirits, local soft drinks. We organize tasting workshops, with tailor-made food and wine pairings to meet the expectations of our customers. These workshops are limited to 12 places, the dates can be found on our Facebook account. 

It is possible to privatize these workshops from 8 people, and to choose a specific tasting theme.

Since when and why did you choose to work with Maison Aspasie ?

I spent a few months in a restaurant located in Aisne, not far from the Ariston family estate. Since then, we have built a strong partnership with Aspasie. We always carefully select the houses and vintages that we offer, by visiting the estates and tasting on site. It is a partnership based on quality and trust.

What is your favorite champagne, why?

Among the champagnes that Aspasie offers, Blanc de Blancs is by far my favorite. Its creamy and round texture, combined with liveliness and minerality, makes it a remarkable champagne. It is a vintage that perfectly reflects the soul and know-how of the Aspasie house.

The final word is yours

Our ambition is to continue to perpetuate Mont Di’Vin, while reasonably developing our activity. As Best Sommelier of Belgium 2005 and Master Sommelier of the Union de la Sommellerie Française since 2015, I am proud of how far we have come. We also hope to continue to organize wine events and workshops for our customers, while maintaining the quality and authenticity of what we offer.

For an exceptional dinner, nothing beats the perfect pairing of a refined dish with an excellent champagne. Today, we invite you to discover an exquisite recipe for shellfish stew, enhanced by the Brut Millésime 2013 cuvée from Champagne Aspasie. With its aromas of dried fruits and its perfect balance of power and refinement, this golden-hued cuvée will beautifully elevate the delicate flavors of seafood.

Ingredients:

• 1 kg mixed shellfish (mussels, clams, cockles)
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 200 ml fish stock
• 100 ml dry white wine
• 100 ml fresh cream
• 30 g butter
• 1 sprig of thyme
• 1 bay leaf
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation:

Cleaning the Shellfish: Rinse the shellfish thoroughly under cold water to remove sand and impurities. Discard any that are open and do not close when lightly tapped.

Cooking the Shellfish: In a large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until translucent. Add the thyme, bay leaf, and shellfish. Pour in the white wine and cover the pot. Cook over high heat for 5 to 7 minutes, until the shellfish open. Remove them with a slotted spoon and set aside.

Preparing the Fish Broth: Add the fish stock to the shellfish cooking juice and reduce by half. Then, stir in the fresh cream and heat over low heat until the sauce slightly thickens. Adjust seasoning with salt and pepper.

Assembling the Dish: Return the shellfish to the pot to warm them in the sauce. Serve hot, garnished with chopped fresh parsley.

Tasting Tips

To fully enjoy the Brut Millésime 2013 from Champagne Aspasie with a shellfish stew, start by serving it at the ideal temperature of 9°C to reveal all its freshness. Use a slender, curved glass to concentrate the aromas while appreciating the finesse of the bubbles. This champagne, with its slight citrus acidity, perfectly complements the delicate and marine flavors of the shellfish, creating a harmonious balance between the freshness of the dish and the wine’s liveliness. Take time to savor each sip, alternating with a bite of your dish, for a memorable tasting experience where each element enhances the other.