ABV 4.0% Mexican Lager characterized by an orange blossom honey aroma with a hint of herb.

Modelo Cerveza

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

OH, THE BUBBLES! THIS CLASSIQUE IS LILITH'S ALL TIME FAVORITE WINE. IF YOU HAVEN'T HAD IT IN A BIT, ITS JUST AS SPECTACULAR. WITH OR WITHOUT FOOD. SPECIAL OCCASION OR A MONDAY.

If the bottle is not already well chilled (ideal serving temperature 8–10°C / 46–50°F), prepare an ice bath: fill a bucket or large container with 4 cups ice and 4 cups cold water and add 1 tablespoon salt (optional) to speed chilling. Submerge the bottle and rotate once. Chill for 20–30 minutes until the bottle feels cold to the touch. For a gentler chill from the fridge, place the bottle on its side in the refrigerator for 3–4 hours.

Chill bottle quickly (if not already chilled)

Place champagne flutes in the refrigerator or freezer for 10–15 minutes before serving. Do not leave flutes in the freezer for long periods (risk of cracking); just cool them slightly so the wine keeps its temperature longer in the glass.

Chill glassware

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Tilt the bottle at a 45-degree angle away from people and objects. Hold the cork and slowly twist the bottle (not the cork), easing the cork out with a quiet 'pff' rather than a loud pop. Maintain control of the cork and keep it covered with a napkin if desired.

Open the bottle

Pour in two stages: first, pour a small amount into each flute to awaken the aromas (about 1–2 ounces / 30–60 ml). Let the bubbles settle for a few seconds, then top each glass to about two-thirds full (roughly 4–5 ounces / 120–150 ml per glass). Hold the bottle at the base and pour gently down the side of the glass to preserve bubbles and minimize spillage.

Pouring technique

Raspberries and lemon twists: If using raspberries, place one or two whole berries gently in the bottom of each flute for a pretty presentation and a hint of fruitiness. Alternatively, add a lemon twist perched on the rim for a subtle citrus note. Do not add both to the same glass unless you want a stronger altered flavor.

Hors d'oeuvres pairing: Offer small bites that complement the wine — blinis topped with smoked salmon and crème fraîche, mild goat cheese on crostini, or delicate shellfish — arranging 2–3 pieces per guest. Serve on small plates alongside the flutes so guests can alternate sips and bites.

Enjoy: Encourage guests to sip slowly and appreciate the fine mousse, delicate red-fruit aromas, and balanced acidity of Billecart-Salmon Brut Rosé. Serve additional bottles chilled and repeat the gentle opening and pouring process for each bottle.

Billecart-Salmon Brut Rosé, Champagne bottle

Champagne flutes (chilled)

Ice (for chilling quickly)

Cold water (for ice bath)

Salt (optional, for faster chilling)

Fresh raspberries

Lemon twist

Light hors d'oeuvres (e.g., blinis, smoked salmon, mild cheese)

BILLECART-SALMON BRUT ROSÉ, CHAMPAGNE

CREMANT DE BOURGOGNE, BRUT ROSE

PROSECO ROSE' (ORGANIC), TASI

PROSECCO, BENVOLIO, ITALY

2011 LOUIS NICAISE, PREMIER CRU (MAGNUM)

2013 DOM PERIGNON, BRUT

2012 HENRIOT, ROSE' MILLESIME

Make BILLECART-SALMON BRUT ROSÉ, CHAMPAGNE Recipe in just 40m. OH, THE BUBBLES! THIS CLASSIQUE IS LILITH'S ALL TIME FAVORITE WINE. IF YOU HAVEN'T HAD IT IN A BIT, ITS JUST AS SPECTACULAR. WITH OR WITHOUT FOOD. SPECIAL OCCASION OR A MONDAY.

Billecart-salmon Brut Rosé, Champagne Recipe

Descriptors

Tasting Notes

Food Pairings

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