The finest Champagne pairings are rarely about power alone, but about cadence — how acidity, texture, and minerality evolve across a meal.
At NUVA, Pol Roger’s wines were presented through this exact lens during a contemporary Cantonese showcase hosted by Hubert de Billy. The menu moved effortlessly between delicate cold preparations, wok-fired dishes, and richly savoury courses, each revealing a different facet of the house style.
Réserve Brut NV opened with notes of orchard fruit, honey, and brioche, while Rosé 2018 layered raspberry, redcurrant, and rose petals against smoky char siu.
Blanc de Blancs 2016 brought a striking chalky precision and saline finish to the crab shell course, before Brut 2018 unfolded with broader texture and pastry richness alongside Hainan style chicken.
The final pairing — Sir Winston Churchill 2018 with abalone and mullet roe rice — captured the spirit of the evening perfectly. Structured yet expansive, the wine’s smoky depth, spice, and persistent mousse carried through the dish with remarkable composure and length.
An immersive dinner that highlighted the versatility of Champagne at the table, framed by NUVA’s contemporary elegance and panoramic sea views.
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