THE ART OF WINTER HOSTING: WARMTH, CONNECTION, AND SPARKLE
Winter has a way of bringing people together. It’s the season for gathering close, staying warm and making a little more of the time spent around the table. And while sparkling wine may not be the obvious choice for winter, that’s part of the appeal. It brings freshness, brightness and a little lift to the slower rhythm of the season.
Whether it’s a long lunch, an easy dinner with friends or a Sunday afternoon that stretches into evening, winter entertaining at home doesn’t need much to feel special. Good food, thoughtful pairings and a table people want to linger around will do nicely.
To help you host this season, we’ve paired three winter-ready recipes with CHANDON wines made for sharing.
A FEW WAYS TO SET THE TONE:
Play with your glassware. Narrow flutes beautifully showcase the sparkle and create a celebratory feel, while a wider-bowled sparkling wine glass allows the aromas and flavours to open up, making it a great choice when pairing with food. That's why our CHANDON flutes have a broader shape. If you don’t have them in this style, a standard white wine glass is an excellent alternative.
Keep the menu generous, not complicated. A few well-chosen dishes always go further than trying to do too much. Think warm, seasonal and easy to share (some of our favourites are below!)
Pair by weight, not just colour. Sparkling wine isn't just for oysters and canapés. Blanc de Blancs shines with seafood and lighter dishes, while richer styles like our Vintage Brut or Cuvée 205 pair beautifully with roast chicken, creamy pastas, mushroom dishes and even fried foods.
Keep the conversation flowing. Set out a bottle on the table rather than topping up glasses in the kitchen. Guests naturally linger, refill each other's glasses and the evening feels more relaxed.
Embrace the ‘little big’ moments. Not every celebration needs a milestone. Sometimes the best reasons to raise a glass are the simplest ones—a long-overdue catch-up, a cosy dinner with friends, or making it through a busy week. Those everyday moments are often the ones we remember most.
THE ART OF WINTER HOSTING: WARMTH, CONNECTION, AND SPARKLE
Winter has a way of bringing people together. It’s the season for gathering close, staying warm and making a little more of the time spent around the table. And while sparkling wine may not be the obvious choice for winter, that’s part of the appeal. It brings freshness, brightness and a little lift to the slower rhythm of the season.
Whether it’s a long lunch, an easy dinner with friends or a Sunday afternoon that stretches into evening, winter entertaining at home doesn’t need much to feel special. Good food, thoughtful pairings and a table people want to linger around will do nicely.
To help you host this season, we’ve paired three winter-ready recipes with CHANDON wines made for sharing.
A FEW WAYS TO SET THE TONE:
Play with your glassware. Narrow flutes beautifully showcase the sparkle and create a celebratory feel, while a wider-bowled sparkling wine glass allows the aromas and flavours to open up, making it a great choice when pairing with food. That's why our CHANDON flutes have a broader shape. If you don’t have them in this style, a standard white wine glass is an excellent alternative.
Keep the menu generous, not complicated. A few well-chosen dishes always go further than trying to do too much. Think warm, seasonal and easy to share (some of our favourites are below!)
Pair by weight, not just colour. Sparkling wine isn't just for oysters and canapés. Blanc de Blancs shines with seafood and lighter dishes, while richer styles like our Vintage Brut or Cuvée 205 pair beautifully with roast chicken, creamy pastas, mushroom dishes and even fried foods.
Keep the conversation flowing. Set out a bottle on the table rather than topping up glasses in the kitchen. Guests naturally linger, refill each other's glasses and the evening feels more relaxed.
Embrace the ‘little big’ moments. Not every celebration needs a milestone. Sometimes the best reasons to raise a glass are the simplest ones—a long-overdue catch-up, a cosy dinner with friends, or making it through a busy week. Those everyday moments are often the ones we remember most.
THE WINTER SPRITZ: A SURPRISING WELCOME
Who says spritzes are just for summer? CHANDON Garden Spritz, with its naturally bitter-orange notes, is perfectly suited for a winter transformation.
To serve:
1. Pour CHANDON Garden Spritz in a large glass
2. Add ice and the classic siice of orange
3. Finish with a cinnamon stick and a touch of ground nutmeg
Have a tray ready to welcome and delight your guests with this effortless winter sparkle.
THE WINTER SPRITZ: A SURPRISING WELCOME
Who says spritzes are just for summer? CHANDON Garden Spritz, with its naturally bitter-orange notes, is perfectly suited for a winter transformation.
To serve:
1. Pour CHANDON Garden Spritz in a large glass
2. Add ice and the classic siice of orange
3. Finish with a cinnamon stick and a touch of ground nutmeg
Have a tray ready to welcome and delight your guests with this effortless winter sparkle.
BABY POTATOES WITH CAVIAR AND CRÈME FRAÎCHE
A small bite with a little flourish. These are simple to make, easy to pass around, and ideal with a glass of CHANDON Vintage Blanc de Blancs.
Makes 22-26 pieces.
Ingredients:
- 500g baby potatoes
- 150g crème fraîche
- 100g caviar or salmon roe
- Chives, finely chopped
- Sea salt
- Black pepper
Method:
1. Place the potatoes in a saucepan of cold salted water.
2. Bring to the boil, then simmer for 15–20 minutes, or until tender.
3. Drain and allow to cool slightly.
4. Slice each potato in half and place on a serving plate.
5. Top each half with a small spoonful of crème fraîche and a generous serve of caviar.
6. Finish with chopped chives, a pinch of black pepper and a tiny touch of sea salt if needed.
Pair with CHANDON Vintage Blanc de Blancs — the fine acidity and citrus lift work beautifully with the creaminess of the potato and crème fraîche.
BABY POTATOES WITH CAVIAR AND CRÈME FRAÎCHE
A small bite with a little flourish. These are simple to make, easy to pass around, and ideal with a glass of CHANDON Vintage Blanc de Blancs.
Makes 22-26 pieces.
Ingredients:
- 500g baby potatoes
- 150g crème fraîche
- 100g caviar
- Chives, finely chopped
- Sea salt
- Black pepper
Method:
1. Place the potatoes in a saucepan of cold salted water.
2. Bring to the boil, then simmer for 15–20 minutes, or until tender.
3. Drain and allow to cool slightly.
4. Slice each potato in half and place on a serving plate.
5. Top each half with a small spoonful of crème fraîche and a little caviar.
6. Finish with chopped chives, a pinch of black pepper and a tiny touch of sea salt if needed.
Pair with CHANDON Vintage Blanc de Blancs — the fine acidity and citrus lift work beautifully with the creaminess of the potato and crème fraîche.
ROAST PORK SLIDERS WITH APPLE SLAW
Rich, crispy pork and a fresh apple slaw make these sliders an easy winter crowd-pleaser. Serve with CHANDON Pinot Noir Shiraz for a bold, festive contrast.
Makes 20-24 sliders.
Ingredients:
For the pork:
- 1.5kg boneless pork shoulder, skin on
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds
- 1 tbsp rosemary leaves, finely chopped
- 1 tbsp thyme leaves
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
For the apple slaw:
- 3 apples, finely sliced
- 4 cups finely shredded cabbage
- 1 small fennel bulb, finely sliced
- 4 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- Salt and pepper, to taste
To serve:
- 20-24 small slider buns
- Dijon mustard or aioli (optional)
- Sliced gouda cheese (optional)
Method:
1. Preheat the oven to 220°C.
2. Pat the pork dry. If the skin is on, score it with a sharp knife.
3. Combine garlic, fennel seeds, rosemary, thyme, salt, pepper and olive oil. Rub all over the pork.
4. Place pork in a roasting tray and roast for 30 minutes, until skin has crackled.
5. Reduce oven to 160°C and cook for a further 2.5 to 3 hours, until the meat is tender and easy to pull apart.
6. Rest the pork for 20 minutes, then shred or slice thickly.
7. For the slaw, combine apple, cabbage and fennel in a bowl.
8. Mix mayonnaise, yoghurt and lemon juice separately, then toss through the slaw. Season to taste.
9. Fill slider buns with warm pork and apple slaw. Add sliced cheese, and Dijon or aioli if using.
Pair with CHANDON Pinot Noir Shiraz — its rich berry notes and delicate spice are a beautiful complement to the savoury pork.
ROAST PORK SLIDERS WITH APPLE SLAW
Rich, crisp-edged pork and a fresh apple slaw make these sliders an easy winter crowd-pleaser. Serve with CHANDON Pinot Noir Shiraz for a bold, festive contrast.
Makes 20-24 sliders.
Ingredients:
For the pork:
- 1.5kg boneless pork shoulder, skin on if possible
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds
- 1 tbsp rosemary leaves, finely chopped
- 1 tbsp thyme leaves
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
For the apple slaw:
- 3 apples, finely sliced
- 4 cups finely shredded cabbage
- 1 small fennel bulb, finely sliced
- 4 tbsp mayonnaise
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- Salt and pepper, to taste
To serve:
- 20-24 small slider buns
- Dijon mustard or aioli (optional)
- Sliced gouda cheese (optional)
Method:
1. Preheat the oven to 220°C.
2. Pat the pork dry. If the skin is on, score it with a sharp knife.
3. Combine garlic, fennel seeds, rosemary, thyme, salt, pepper and olive oil. Rub all over the pork.
4. Place pork in a roasting tray and roast for 30 minutes, until skin has crackled.
5. Reduce oven to 160°C and cook for a further 2.5 to 3 hours, until the meat is tender and easy to pull apart.
6. Rest the pork for 20 minutes, then shred or slice thickly.
7. For the slaw, combine apple, cabbage and fennel in a bowl.
8. Mix mayonnaise, yoghurt and lemon juice separately, then toss through the slaw. Season to taste.
9. Fill slider buns with warm pork and apple slaw. Add sliced cheese, and Dijon or aioli if using.
Pair with CHANDON Pinot Noir Shiraz — its rich berry notes and delicate spice are a beautiful complement to the savoury pork.
CLASSIC CRÈME BRÛLÉE
A classic for good reason. Creamy underneath, crisp on top, and a lovely way to end a winter meal. Serve with CHANDON Ruby Cuvée for a delightful, vibrant finish.
Serves 8.
Ingredients:
- 8 egg yolks
- 100g caster sugar, plus extra for topping
- 600ml thickened cream
- 2 tsp vanilla bean paste
Method:
1. Preheat the oven to 150°C.
2. Place eight ramekins in a deep baking dish.
3. In a bowl, whisk egg yolks and sugar until pale.
4. Heat cream and vanilla in a saucepan until just below simmering.
5. Slowly pour the warm cream into the egg mixture, whisking gently.
6. Strain through a fine sieve into a jug, then divide between ramekins.
7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 30–35 minutes, until just set with a slight wobble in the centre.
9. Cool, then chill for at least 4 hours.
10. Before serving, sprinkle with extra caster sugar and caramelise with a blowtorch until golden.
Pair with CHANDON Ruby Cuvée — vibrant fruit notes and subtle sweetness provide a charming contrast to the creamy custard and crisp caramel.
CLASSIC CRÈME BRÛLÉE
A classic for good reason. Creamy underneath, crisp on top, and a lovely way to end a winter meal. Serve with CHANDON Ruby Cuvée for a delightful, vibrant finish.
Serves 8.
Ingredients:
- 8 egg yolks
- 100g caster sugar, plus extra for topping
- 600ml thickened cream
- 2 tsp vanilla bean paste
Method:
1. Preheat the oven to 150°C.
2. Place eight ramekins in a deep baking dish.
3. In a bowl, whisk egg yolks and sugar until pale.
4. Heat cream and vanilla in a saucepan until just below simmering.
5. Slowly pour the warm cream into the egg mixture, whisking gently.
6. Strain through a fine sieve into a jug, then divide between ramekins.
7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake for 30–35 minutes, until just set with a slight wobble in the centre.
9. Cool, then chill for at least 4 hours.
10. Before serving, sprinkle with extra caster sugar and caramelise with a blowtorch until golden.
Pair with CHANDON Ruby Cuvée — vibrant fruit notes and subtle sweetness provide a charming contrast to the creamy custard and crisp caramel.