Thanksgiving will be here before you know it and while the size of your dinner party may look different this year, one thing that will hopefully not change is enjoying a memorable meal with good food, great Champagne with even better friends and family members. Expert Sommeliers and wine pros across the country for your readers this year share tips on perfect pairings for you holiday meal.

Appetizer + Champagne:

• Virginia Philip MS, Owner of the Virginia Philip Wine, Spirits & Academy and Wine Director at The Breakers Palm Beach                        

o   “For an at-home Thanksgiving, starting with the Champagne Henriot Brut Souverain as a welcome aperitif is a nice way to celebrate the holiday. Bubbly always has a way of creating that nod to a festive mood!”   V

o   “If you’re going the fried route for appetizers, like fried oysters, fried mushroom caps, or fried calamari with aioli sauce, consider pairing with Champagne Henriot Blanc de Blancs!” 

• Sommelier Thibaut Idenn at the Langham Hotel in Chicago

o   “My favorite Champagne Henriot pairing for the holiday is without a doubt is Champagne Henriot Blanc de Blancs and oysters. I would not mind getting a bottle and a dozen of oysters myself! This is just too good; you cannot go wrong! The mineral signature of this Champagne goes wonderfully well with the natural saltiness of the oysters.”

o   “Being from France, cheese is always one of my favorite pairings. Recently, my wife and I have really been enjoying the Champagne Henriot Rosé with Brillat-Savarin, a creamy cow milk-based cheese.

Main Course + Champagne:

• Andrew Lampasone of Wine Watch in Florida

o   “For Thanksgiving, I recommend pairing Champagne Henriot Brut Millésime 2008 with honey-baked ham. The salty and sweet combination along with the heavier texture of ham lends itself to a more complex Champagne like this one.”

• Virginia Philip MS, Owner of the Virginia Philip Wine, Spirits & Academy and Wine Director at The Breakers Palm Beach

o   “Champagne Henriot Rosé is spectacular with the dark meat of Turkey, complimented with cranberry sauce, a jam or even roasted yams with marshmallows!”

Champagne Entertaining Tips:

• Andrew Lampasone of Wine Watch in Florida

o   “Don’t drink Champagne freezing cold and let it breath for 30 minutes before serving it, great Champagne, like Champagne Henriot, is like any great wine as it benefits from opening in the glass. And for the glass, use a real wine glass. I like the Riedel Extreme Burgundy glass for my bubbles.”  

• Virginia Philip MS, Owner of the Virginia Philip Wine, Spirits & Academy and Wine Director at The Breakers Palm Beach.

o   “Champagne should not just be reserved for special occasions. Every day is an excuse to celebrate and enjoy a great glass of Champagne Henriot bubbly!”

Please drink responsibly!