British Pie Week, which takes place annually during the first week of March (this year w/c, 3 March 2025), highlights traditional British culinary heritage. To celebrate the nation’s love of pies, we’re publishing a guide that explains which styles of Champagne go best with some of Britain’s favourite pies.
As the son of a cockney, I’ve been brought up eating Pie and Mash. However, I admit I’ve never considered pairing it with a glass of Champagne. Pie and Mash, jellied with some liquor, is one of the most traditional of all London food types, and incredibly, there have been shops selling it going back as far as the 18th century. Imagining opening a bottle of Champagne in a traditional pie and mash shop does bring a smile to my face!
Many regions around the UK share London’s pie-making prowess. For instance, Scotch pies, a small, double-crust meat pie much loved in Scotland, and Melton Mowbray pork pies, which are among the many culinary gifts Leicestershire has given to the country.
Champagne is a remarkably versatile drink, and it is possible to pair it with a wide variety of pies. Below, and to save us hours of what no doubt would’ve been some very merry research, the experts at The Champagne Bureau UK have kindly provided us with their opinion on which styles go best with five types of pie.
Which Champagne Styles Go Best with Which Pies?
Steak and Ale pie with Champagne Brut: Champagne Brut is a classic option but one that is multifaceted, making it versatile and simple to pair with a variety of dishes. It pairs excellently with a traditional steak and ale pie due to the high acidity that cuts through the richness of the beef, malty ale, and flaky pastry, cleansing the palette.
Chicken and Mushroom with Champagne Blanc de Noirs: The delicate richness of the creamy filling, with earthy mushrooms and tender chicken, complements the more mature and solid structure of a Blanc de Noirs, which is exclusively made of dark grapes. It also tends to exhibit more red fruit flavours, which can enhance the delicate taste of the chicken.
Traditional fish pie with Champagne Blanc de Blancs: A Champagne Blanc de Blancs, which is produced exclusively from white grape, tends to showcase a lighter body with citrus flavours that pair wonderfully with fish and seafood. The Champagne’s acidity also cuts through the creamy sauce and buttery mashed potato.
Shepherd’s Pie with Champagne Vintage: A hearty Shepherd’s Pie is a beloved British classic, rich with slow-cooked lamb, savoury gravy, and a buttery mashed potato topping. Such a pie deserves a Champagne that can match its depth and indulgence.
A Champagne Vintage is the ultimate choice. With its layers of toasted brioche, roasted nuts, and ripe fruit, a well-aged Champagne Vintage not only complements the dish’s umami richness but also elevates it.
Blackberry and apple pie with Champagne Demi-Sec: A style currently growing in popularity, Demi-Sec Champagne has a slightly sweeter dosage at 32 and 50 grams of sugar per litre, which matches well with creamy, sweet, or rich dishes.
The subtle sweetness of Champagne Demi-Sec complements the fruity richness of the blackberries and apples, enhancing the pie’s natural sweetness. The acidity also balances the sweetness, while the smooth, creamy texture works beautifully with the pie’s buttery pastry.