Melbourne Cup marquee menu

Follow us on Twitter: @y7lifestyle

Chef Daniel Wilson gives Y7 Lifestyle a lesson in pairing champagne with delicious canapes.

G.H Mumm Blanc de Blancs paired with freshly shucked oysters with lemongrass and finger lime

G.H.Mumm Blanc de Blancs is a rare and precious cuvé made in the purest Champagne tradition since 1882, solely from Chardonnay grapes from the village of Cramant.

The light, fragile bubbles rise to a fine, smooth foam. The nose shows fragrant white flowers, fresh fruit and lemon, also reflected in the palate. A gentle effervescence fills the mouth then gives away to all the grandeur of the Chardonnay.

Food pairing
G.H.Mumm Blanc de Blancs is perfect when served as an aperitif or to accompany fish or seafood dishes, a carpaccio of scallops, lobster served with crispy spring vegetables, or oysters.

Get the recipe: Freshly shucked oysters with lemongrass and finger lime

G.H Mumm Cordon Rouge paired with ceviche of scallops with blood orange, apple and pink pepper

Blended from 77 crus, each Cordon Rouge cuvé is a perfect balance between the freshness of Chardonnay and the intensity of Pinot Noir.

Its freshness explodes onto the palate and the sensation remains, along with a rich and subtle effervescence. A perfect balance associated with a full-bodied and generous wine. The complex aromas of fresh fruit and caramel perpetuate the intensity and expand into a well-rounded finale.

Food pairing
G.H. Mumm Cordon Rouge is a brut champagne that is ideal served as an aperitif. It also complements fish and white meat dishes, such as veal chops.

G.Mumm Rosé paired with roast duck banh mi

G.H.Mumm Rosé champagne reflects the unique style of the House: fresh and fruity, yet balanced and intense. The light, elegant bubbles create a delicate, sparkling mousse. The aromas are luscious and dominated by fresh summer fruits such as strawberry and gooseberry with hints of caramel and vanilla. The palate is filled with flavours of red fruits, caramel and vanilla and a long, powerful, rounded finish.

Food pairing
This delicious champagne is particularly appreciable served chilled as an aperitif. Although traditionally served with red fruit desserts (charlottes, sorbets) or pink biscuits de Reims, it is a brut wine that can be enjoyed throughout the meal. It enhances the flavours of savoury seafood dishes like grilled langoustine and marinated salmon, as well as exotic dishes like a North African tajine and flavoured duck dishes.

G.H Mumm Vintage 2004 paired with kataifi wrapped lamb puttanesca with lemon yoghurt

No more than ten crus, all Grands Crus or Premiers Crus, were used to create this cuvee 2004.

This lively wine has a frank, fresh attack. A distinctive hint of peach evolves into suggestion of orange zest. The remarkable long finish leaves a delightful memory. The Pinot noir - traditional signature of the G.H.Mumm House - unveils its full potential, supported by the fresh elegance of Chardonnay.

Food pairing
Any G.H. Mumm Vintage naturally accompanies fine dining to perfection. The 2004 Vintage expresses its full potential when served with fish dishes in sauce, scallops in cream, or rich lamb dishes. Combining this wine with particularly fine cheeses can be nicely surprising.

G.H Mumm Cuvé R.Lalou 1999 paired with profiteroles with foie gras parfait and orange glaze

Only the very finest grapes among the twelve legendary Grand Cru locations in the heart of G.H.Mumm’s vineyards have been selected to create Cuvé R. Lalou 1999, resulting in a powerful and elegant, full-bodied and fine champagne.

This lively, sharp wine has a frank attack that expands in the mouth to suggest honey and yellow fruits, enhanced with hints of dried fruit, quince jelly and candied peel. A cuvé for connoisseurs of rare wines.

Food pairing
The Cuvé R.Lalou 1999 is a superb wine that can be enjoyed as an aperitif, ideally served with finely sliced Pata Negra ham. This exceptional vintage also provides a perfect complement to gourmet fish dishes like monkfish Involtini with truffles, or autumn-flavoured sweet and savoury meat dishes such as duck with candied orange peel or a rich and delicate foie gras.

For more food news, chef interviews and recipes like Y7 Lifestyle on Facebook

Zoe Foster's exclusive tips for looking and staying glamorous this spring racing season: