Perfect springtime pairings with Champagne Louis Roederer by the glass

Here, at this glamorous, Art Deco restaurant serving wonderfully accomplished Pan-Asian cuisine, wine guru Felix Law is equally effusive. “Collection 246 is measured, luminous, and deeply satisfying” he says. “This character makes it a natural partner for our spicy bluefin tuna oshizushi.  The wine’s structure supports the richness of the tuna, while its lifted acidity sharpens the dish’s subtle seasoning and highlights its deep umami. Rather than competing, the pairing creates clarity: each element refined, each flavour more clearly defined.”

"Louis Roederer Rosé Vintage 2017 pairs beautifully with our Cornish monkfish, prawn samosa, spiced aubergine and curry sauce” says Head of Wine Agnieszka Swiecka MS. “The ripe citrus and opulent red berry fruit along with its biscuity autolytic notes complement the earthy sweetness of the monkfish and prawn samosa very well. Aromatic and floral nuances with a few spicy and resinous, cedar overtones harmonise well with the curry sauce, complementing and enhancing the flavours without overpowering them. The Champagne is energised by the fresh saline expression on the finish, which brightens the dish and balances the richer components.”

“Collection 246 is a super versatile wine due to its perfect balance” says owner Matt Segal at this perfect neighbourhood restaurant, which, after 50 years, still has the x factor in spades. “For us it’s a superb way to kick off your meal, either with our prawn & vegetable tempura sharing platter or our salt & pepper squid. The minerality and acidity work beautifully with the saline nature of both these dishes.”

“I always like the way fine Champagne plays with the textures of a dish” says head sommelier Dion Wai at this exquisite, intimate French bistro. “Try, for example, the Collection 246 with our beef tartare, pickled mushrooms, capers, croutons, parmesan & Caesar dressing. The lacy bead contrasts beautifully with the grain on the beef, the richness of the reserve wine mirroring the umami of the parmesan, and the toasty notes making the croutons pop! Moreish indeed!”

“Our devilled crab on toast with sea vegetables is a medley of white and brown Devon crab meat, seasoned lightly with tabasco, lemon juice and olive oil – the sea vegetables of salty fingers of samphire, add depth of flavour and texture” says wine buyer Nobuko Okamura at this first-rate wine bar. “The Louis Roederer Rosé Vintage 2017 is ample with summery red fruits, balanced with a fine saline and mineral backbone. This beautifully matches the devilled crab, bringing out the sweetness of the crab, and freshness of the sea vegetables.” Louis Roederer Collection 245 is also served by the glass.