Vilmart "cuvée Rubis," Recipe
Recipe information
Make Vilmart "cuvée Rubis," in just 45m. Rilly-la-Montagne, Champagne, France NV
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Ingredients
Champagne & Serving
Optional Pairings
Champagne & Serving
1. Chill the bottle
Place the Vilmart "Cuvée Rubis" bottle in an ice bucket filled halfway with crushed ice and a splash of cold water. Chill for 20–30 minutes until the bottle reaches approximately 8–10°C (46–50°F). If you have limited time, wrap the bottle in a damp towel and place in the freezer for 12–15 minutes, checking frequently to avoid freezing.
2. Prepare glassware
Select clean, dry champagne flutes or white wine glasses. For a wine with depth like Cuvée Rubis, a slightly larger white wine glass can help open aromas; flutes preserve bubbles. Rinse glasses with cold water and let them air-dry wholly, or chill them briefly in the refrigerator for 10 minutes prior to serving.
3. Open the bottle
With a towel over the cork, hold the bottle at a 45° angle pointing away from people. Loosen the wire cage (do not fully remove yet), hold the cork with the towel and twist the bottle (not the cork) slowly to ease the cork out gently. Aim for a quiet sigh rather than a loud pop to preserve bubbles.
4. Pour
Pour the Champagne into glasses by tipping the glass and pouring gently down the side to protect mousse and retain fine bead. Fill each flute about two-thirds full (90–120 ml), or adjust to taste if using larger white wine glasses. Swirl gently if using larger glasses to release aromatics.
5. Serve temperature & pacing
Serve at 8–10°C. Vilmart Cuvée Rubis is NV (non-vintage) and typically benefits from being enjoyed over 45–90 minutes: top up glasses as needed and keep the bottle in the ice bucket between pours to maintain temperature.
Optional Pairings
6. Oysters
Shuck oysters just before serving. Arrange on a bed of crushed ice. Serve with lemon wedges. The saline minerality and bracing acidity of the Champagne complement the oysters’ umami and brine.
7. Caviar & blini
Place blini or toast points on a platter. Spoon small portions of caviar onto each blini. Serve chilled caviar and allow guests to assemble. A small dollop of crème fraîche may be offered. Champagne’s fine mousse and acidity cut through the richness.
8. Cheese & smoked salmon
Bring the triple-cream cheese to cellar temperature (about 20 minutes out of the fridge) and serve with smoked salmon on the side. Offer toasted almonds for texture. Spread cheese on toast, add a sliver of smoked salmon and a few toasted almonds as garnish.
9. Fruit & finishing
Serve fresh strawberries or other red berries on a chilled plate as a light, refreshing palate partner that echoes the subtle red-fruit notes often present in rosé-leaning Champagnes such as Cuvée Rubis. The fruit also offers a pleasant contrast to salty bites.
10. Clearing & storage
If there is leftover Champagne, reseal using a sparkling wine stopper and keep chilled in the ice bucket or refrigerator; consume within 48–72 hours for best effervescence. Do not store long-term once opened.
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