Among prestigious French Champagne houses, Ruinart stands out with a style defined by finesse, light floral aromas and silky texture. Founded in 1729, it remains a symbol of elegance for those who love exceptional sparkling wines and refined gastronomy.
For food enthusiasts, Ruinart is more than a festive drink. It’s a way to elevate dishes, highlight ingredients and turn a meal into a memorable moment.
Why Ruinart Stands Out
Ruinart focuses on Chardonnay, a grape that delivers freshness, finesse and delicate bubbles. Citrus notes, white flowers and a gentle mineral finish create a balanced profile that pairs beautifully with fine cuisine.
If you’re ready to taste this elegance at home, you can already find Ruinart champagne on this website and choose the cuvée that matches your style and menu.
Best Ruinart Cuvées to Discover
Ruinart Blanc de Blancs
Pure Chardonnay, bright and graceful. Exceptional for seafood pairings and light dishes.
Ruinart Rosé
Silky and delicate red fruit notes. Wonderful with salmon, charcuterie or Asian spices.
Ruinart Brut (R de Ruinart)
Balanced and versatile. A perfect choice for aperitifs, brunch or festive dinners.
Food Pairings That Truly Shine
Ruinart pairs easily with fine food thanks to its elegant acidity and creamy texture.
With Blanc de Blancs
- Oysters or seafood platter
- Scallop carpaccio
- Sashimi or maki
- Fresh goat cheese on toasted bread
With Ruinart Rosé
- Parma ham or cured meats
- Salmon tartare
- Grilled prawns
- Lightly spiced Asian dishes
With Ruinart Brut
- Roasted chicken with herbs
- Pasta with creamy mushroom sauce
- Brie or Camembert
- Tapas and shared bites
Serving Tips for a Perfect Moment
- Serve chilled: 8–10°C
- Prefer tulip glasses over narrow flutes
- Open bottle a few minutes before serving
- Pair with fruit-forward or fresh desserts, not heavy sweets
These small gestures elevate the tasting experience and highlight Ruinart’s finesse.
Champagne as a Gastronomic Art
Ruinart isn’t just a luxury label, it’s a culinary experience. Pair it with fine ingredients, serve it with care, and each sip becomes a celebration of taste, texture and tradition.
