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Perfect Pairing: Moët & Chandon Rosé with Barbecued Beef

While a lot of champagne lovers instinctively pair their champagne of choice with food, few master the knowledge that some wine experts and sommeliers apply when pairing them. Together with Moët & Chandon, we are now sharing those guarded secrets. “It is rather extraordinary that almost nothing has been written on the specifics of pairing food with champagne,” says Benoît Gouez, Moët & Chandon’s cellar master. “As with all wines, the champagne aromas prove to be even better when they are combined with well-chosen dishes. The fine bubbles add lightness to the flavor combinations and stimulate how the textures feel in the mouth.”

Moët Impérial Rosé champagne calls to mind a plethora of red, pink and amber tones, a brightly-colored candy apple, a green bouquet of mint leaves, dill, basil and verbena, the fleeting vision of a black pepper grain. For perfect pairings go for ingredients with soft textures with a slight bitterness. Scroll down for a simple recipe for barbecued beef as well as some dos and don'ts to follow.


  • Beautiful piece of beef
  • Salt
  • Ground pepper
  • Herbs


  • Serve the beef seasoned with salt and freshly ground pepper, as well as thyme.
  • Do not add any sweet sauce!
  • Ideal accompaniment: Ratatouille, roasted tomatoes, grilled vegetables.

General food pairing recommendations


  • Raw or lightly grilled red meat
  • Colorful summer vegetables (ratatouille, squash, black olives)
  • Rock fish, shellfish bisque
  • Touch of acidity from Balsamic vinegar
  • Fresh green herbs
  • Garnish of fresh, tangy red berries


  • Too sweet and creamy desserts
  • Overpowering taste of the sea
  • Violent acidity (capers, pickles, lemon)
  • Very hot or heavily cooked spices
  • Mainly green veggies
  • Sugar, honey, candied fruit
  • Milk, cream