Champagne and Venison

The elegance of Champagne and the tenderness of Venison both working together to create a perfect dinner.

The word Venison arrived in England during the 11th century Norman Conquest and the establishment of Royal Forests, it comes from the Latin word, ‘Venari’. The meat comes from elk or deer, or in South Africa, antelope.

Champagne Robert Allait

The Robert-Allait family has been established in Villers sous Chatillon, located between Epernay and Dormans, in the heart of the Marne Valley, for 5 generations. Sylvie and Régis, accompanied by their daughter Stéphanie and her husband Aurélien, continue today this family tradition and invite you to a real journey around the secrets of Champagne.

Champagne Robert-Allait has been certified sustainable viticulture and HVE (High Environmental Value) since 2015 and are focused on giving back to the environment with the way they treat their soil and the fact they have beehives located in their vineyards.

If you want more from this amazing Champagne brand then check out our Trip To Champagne Robert-Allait or Robert-Allait, the Sublime Champagne.

Champagne Robert Allait – Cuvée Pinot Chromie Tasting Notes

Aroma – “👃Zesty, buttery, brioche and strawberry ice cream aromas.”

Flavour – “👅Smooth zesty flavours, strawberry ice cream and minerals on the palate.”

This Champagne Won a Silver Medal in the Gastronomic Category at The World’s Finest Glass of Bubbly Awards 2020.

Champagne and Venison

Ingredients

• Gressingham Venison Steaks
• Cassegrain Flageolets Extra Fins Oignons et Carottes
• Mint Leaves

Pairing Notes – “A nice burst of freshly squeezed strawberries initially, mellowing down to deeper savoury expression from the Venison.”