With a Galette des Rois, champagne is king!

Dec 31, 2020 • 4 mins

So, what champagne do you pair with a Galette des Rois?

The origins of the "Galette des Rois" may date back to the Romans, but it’s Grappers showing you how to pair it with bubbly today....

In France, it is everywhere at this time of year (Epiphany). Tradition dictates that, at the start of each year, you enjoy a slice of "Galette des Rois", a family-sized stuffed flaky pastry commemorating the arrival of the three kings. Available with a frangipane, pistachio, apple, chocolate or red fruit filling, there's something for everyone. But the Galette is above all a good excuse to get together with family or friends to celebrate the New Year with a delectable treat paired, of course, with the noblest of wines.

The general thing to remember is that the sweeter the Galette, the less acidic your champagne should be. So, avoid champagnes without any dosage. Sugar calls for sugar, or at least a big, full-bodied and mature champagne with the mouth-watering, tart sensation of a raspberry or red berry filling. A fresher champagne or a rosé can also work. Pinot Noir and Pinot Meunier are always good companions for fruit-based pairings.


Frangipane Galette des Rois - the classic version   

With its puff pastry, butter and soft almondy filling, you need a rich champagne.

Eric Rodez Grand Cru Brut Blanc de Noirs

Hats off to this one! This champagne really delivers... It is dense, full and generous and combines finesse and distinguished elegance, with an impressive chalky finish.
Price: 48 € 


Pistachio Galette des Rois

A lovely champagne with a Pinot Noir character to create an easy pairing with pistachio.

Mailly Grand Cru Blanc de Pinot Noir 

This is a creamy Pinot Noir richly endowed with succulent red fruit. The light 29% oak lends it a certain poise and ease and, as always with a Mailly Grand Cru, there’s length and power without any heaviness.
Price: 37 €


Apple Galette des Rois

Fruit, vinosity and spices to match the softness and volume of the apple on the palate.

François Chaumont Grand Cru Blanc de Noirs

We love the vinosity of the Pinot Noir and its juicy fruit (cherries and raspberries). We also like the fine notes of souchong tea, the volley of sweet spices and the lovely finish with a noble bitterness over citrus zest. Amazing value and drinking pleasure for your money!
Price: 17 €


Chocolate Galette des Rois

There’s chocolate then there’s chocolate but, generally speaking, the bitterness of the chocolate may come out if the champagne is too acidic. It needs smoothness and softness.

Gosset Petite Douceur Extra-Dry Rosé 

I don't know about you, but I can’t help smiling when I open a bottle of Gosset. The Champagne House’s director, Odilon de Varine, makes champagnes to provide pleasure. Gosset is an elegant indulgence. Clever old Odilon bottles a champagne of irresistible delicacy, refined vinosity, lightness and depth. It's like a froth of happiness with that touch of salinity that balances the whole against a backdrop of exotic fruit, orange blossom and raspberries too....
Price: 55 €


Red fruit Galette des Rois

Red berries are tart and a delicate, refined champagne with a certain "patina" and lusciousness is called for.

Perrier-Jouët Belle Epoque Brut Rosé 2012

I have to admit that I’m not usually that keen on vintage rosés. Very often they are tired before their time. But hats off to this one! Precision, freshness of aromas, finesse, lightness... this lovely floral potion of peonies and roses has it all: red berries, blueberries and a gorgeous mouth-watering length. It has an intricate, very high-quality palate.
Price: around 260 €


How to choose your Galette….

For the cost of a few more euros, go for an artisanal, rather than a mass-produced, Galette. The finer ingredients are often absent in the latter and replaced by sugar. 

How to serve your Galette…

It is best served slightly warm and above all not too hot so as not to create a "contrast" with your champagne, which will be chilled. It is best not to heat it in the microwave, but rather in a traditional oven alongside a bowl of water to preserve its crispness without drying it out.