Taittinger 'La Francaise' Brut

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place the Perelada Brut Cava in the refrigerator for at least 3 hours prior to service, or chill quickly in an ice bucket filled with ice and water for 20–30 minutes until the bottle reaches about 45°F (7°C).

Chill bottle

Keep the bottle angled at about 45 degrees and point the neck away from people or fragile objects. Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork and gently twist the bottle (not the cork) until the cork eases out with a quiet sigh rather than a loud pop.

Open bottle safely

Pour slowly into a chilled champagne flute or coupe, tilting the glass and filling about two-thirds (approximately 4–5 ounces / 120–150ml) to preserve bubbles and aroma. If serving multiple guests, pour equal portions from the bottle into each glass.

Pour

Lemon twist: Use a vegetable peeler or small knife to remove a thin strip of lemon peel, avoiding pith. Twist the peel over the glass to release oils and drop it into the flute or rest it on the rim.

Raspberry garnish: Gently drop 1–2 fresh raspberries into the flute for a touch of color and a subtle fruit aroma. Serve immediately after garnishing.

Use a clean, chilled flute or coupe. If using an ice bucket to keep the bottle cold at table, refill with ice and a little water to maintain temperature. Serve immediately after pouring to preserve effervescence.

Discard any remaining wine in the bottle after 24 hours; if you need to keep an opened bottle longer, reseal with a sparkling wine stopper and store in the refrigerator upright for up to 2 days, though effervescence will diminish.

Perelada Brut Cava (chilled)

Lemon twist

Fresh raspberries

Champagne flute or coupe

Ice bucket with ice (for chilling)

Perelada Brut Cava

Group menu pricing

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Perelada Brut Cava Recipe

Descriptors

Tasting Notes

Food Pairings

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