The Art of Winter Hosting: Warmth, Connection, and Sparkle
Winter invites us to slow down and rediscover the joys of home. It’s the perfect season for intimate gatherings, where good food, great company, and exceptional sparkling wine create unforgettable moments. We believe that entertaining through the cooler months should feel effortless and full of warmth. Dive into our guide for simple recipes and thoughtful pairings that will transform your next get-together into a sparkling occasion.
The Art of Winter Hosting: Warmth, Connection, and Sparkle
Winter invites us to slow down and rediscover the joys of home. It’s the perfect season for intimate gatherings, where good food, great company, and exceptional sparkling wine create unforgettable moments. We believe that entertaining through the cooler months should feel effortless and full of warmth. Dive into our guide for simple recipes and thoughtful pairings that will transform your next get-together into a sparkling occasion.
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.
Serves6–8 as a canapé
Ingredients:
- 500g baby potatoes
- 150g crème fraîche
- 30–50g 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 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 Blanc de Blancs.
Serves 6–8 as a canapé
Ingredients:
- 500g baby potatoes
- 150g crème fraîche
- 30–50g 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 Blanc de Blancs — the fine acidity and citrus lift work beautifully with the creaminess of the potato and crème fraîche.