With the holiday season getting underway, you may well be thinking about the best champagnes to accompany your celebrations. The doyenne of festive drinks, fizzy and light, champagne is synonymous with the generous indulgence of the holiday season.

Don’t be lulled into thinking festive fizz is just an aperitif. The best bubbles can provide the perfect backdrop for a wide range of dishes. Whether you are looking for a champagne to sip solo, toast your friends, or to pair with dessert, here are nine that are guaranteed to delight.

Dom Pérignon: Brut Vintage 2012

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The original: “Come quickly, I am tasting the stars!” — Dom Pérignon famously said upon discovering champagne. And it doesn’t get more luxurious than this. Perhaps the most famous Champagne in the world, this festive drink is one to be treasured and enjoyed on the most special of occasions.

Each vintage is a creation, singular and unique, and expresses both the character of the year, and the character of Dom Pérignon. The most recent release is the 2012 vintage (£220/$250), described as having a unique structure, channeled by acidity and bitterness that burst forth magnificently. The finish is marked by ginger, tobacco and toasted accents.

 Laurent-Perrier: Blanc de Blancs Brut Nature

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Delicious with seafood: Whatever you serve at the festive dinner table, salmon, oysters and other seafood make for a decadent treat. Fresh and light, the forte of a Blanc de Blancs is that it can be used widely and served as more than an aperitif.  For the best bubbles, try Laurent-Perrier’s dry and intensely fruity Blanc de Blancs Brut Nature (£80/$100). It’s simply divine with oysters.

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Pol Roger: Sir Winston Churchill 2013

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A real treat with cheese: Cheese and champagne may be debated, but for many it is a match made in heaven. For a truly decadent treat choose a Pol Roger, one of the world’s finest Champagnes. The drink’s crisp acidity and fluffy mouse is said to lighten the fattiness of the cheeses, without overpowering them aromatically. Hard mature cheeses deserve a powerful cuvée, so go all out for a bottle of Pol Roger Sir Winston Churchill 2013 (£380/$460).

Drappier: Carte d’Or

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A more affordable cheese accompaniment: Renowned for its versatility, Drappier’s Carte d’Or (£55/$65) is another of the best Champagnes to pair with cheese. It offers a distinctive flavor with aromatic notes such as peaches, almonds, or orange peels. According to its makers, the original yellow tone of Carte d’Or stems from the quince, often used with a cheese board. Old Comté and Chaource make the perfect companions to Carte d’Or, and the perfect way to celebrate the holidays.

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Piper Heidseck: Sublime Demi-Sec NV

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Perfect with dessert: Matching dessert and Champagne is where your need to exercise caution, as most are too dry for truly sweet dishes. One of the best Champagnes is Piper-Heidsieck’s long-aged Sublime Demi-Sec NV (£55/$65). Generous with glorious burned-sugar aromatics, it is recommended to be served with a burnt crème brûlée.

Krug: Grande Cuvée Brut

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To raise a toast: For a toast to the season, or simply enjoyed for what it is, the Krug Grande Cuvée Brut (£180/$220) deserves to be appreciated entirely on its own. A glorious full-bodied Champagne, made with a blend of nearly 200 wines, it is perfect for those who prefer bubbles with a rounder flavor profile. It is rich with stone fruit and citrus, with just an edge of spice and hint of chocolate. In the words of Krug, enjoy craftsmanship without compromise. Pleasure beyond perfection. One of the world’s best champagnes.

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Pol Roger: Brut Réserve

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For the sunshine: Perfect anywhere, especially if you are spending the holiday season in the sunshine. This champagne smells of wildflowers, green apples, croissants and mineral touches. It tastes of peach, hazelnuts and honey, supporting the freshness of acidity. One of the best bubbles, try the stylish Brut Reserve (£180/$220).

Henri Giraud: Dame Jane Rosé

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Best of the Rosé: Rosé Champagne offers a wealth of versatility in terms of food pairing. Yet it is traditionally the most misunderstood of Champagne’s styles. The pink color encourages sweet, romantic connotations rather than vinous and gastronomic ones, however, there is so much to explore. Bursting with power and character, Henri Giraud’s sandstone-amphorae-fermented Dame-Jane Rosé NV (£65/$80) matches impeccably with charcuterie and roasted root vegetables.

Möet & Chandon: Brut Imperial

Best magnum for big gatherings: If your holiday season means big family gatherings, a magnum is perfect for furnishing loved ones with festive drinks. And Möet & Chandon Brut Imperial is one of the best champagnes you can offer. Described as having vibrant notes of apple and citrus fruits, accompanied by aromas of brioche and fresh nuts, typical of the aging process. On the palate, it is generous and subtle.

For the ultimate luxurious vacation experience and exceptional personalized travel, take a look at our collection of limited edition worldwide tours.

Seeking out the most expensive food in the world is a decadent way to travel. Fortunately, journeys with Luxury Gold can take you to far-flung corners of the globe where some of the most expensive food in the world originates, and sometimes, is found right on your plate. 

If you find yourself asking “What is the most expensive food in the world?” look no further. From wagyu beef to white truffles, here are some of our favorite foods and destinations to sample the world’s finest flavors and fare.  

The most expensive food in Italy  

You can find the expensive and sought-after white truffle in the Piedmont region of Northern Italy. White truffles are harder to find compared to other truffles because they only grow near certain types of trees. But the discovery is well worth it for their powerful flavor and aroma. On our Ultimate Italy tour, you’ll embark on a foraging trip for these aromatic truffles guided by an expert truffle dog. 

Italy’s prized, and often high-priced, olive oil is yet another reason to live la dolce vita with us. In Umbria, sample specialties such as fresh truffle-infused cured meats and regional olive oils with the help of a local gourmand who’s eager to share the roots of Umbrian cuisine from the region’s lakes, deep forests and rich earth.  

Spain & Portugal 

Take your taste buds from the delicacies of Italy to the finest meats of Spain and Portugal. One of the most expensive foods in the world is Iberico ham, a type of cured meat from Spain and Portugal. The best quality Iberico ham comes from free-range Iberico pigs that eat a diet of acorns as they roam about oak forests in the final years of their lives. Some of the very best Iberico ham is labeled black label – look for pata negra in Spain or porco preto in Portugal. Explore Spain & Portugal in Style with us enjoying fine dining in restaurants such as Michelin-starred L’Antic Moli in search of this expensive meat. 

Croatia 

To indulge in the bounty of the sea, journey to Croatia to savor one of the world’s most expensive and luxurious foods: oysters. In the quiet fishing village of Mali Ston, sample fresh, briny oysters just out of the water that thrive in this salt-rich channel.  

Japan by land…

Leave Europe behind and jet off to Japan with us to discover the country that boasts some of the most expensive food in the world. One of Japan’s most well-known and high-priced foods is the famed Kobe beef. This marbled, rich type of Wagyu beef comes from one type of cattle breed in the Hyogo Prefecture. The regulations around the authenticity of Kobe beef make it more difficult and expensive to find. So, why not seek it out on your travels?   

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Beyond beef, Japan has many of the world’s most expensive foods such as Hokkaido’s rare black watermelon, which needs several months and plenty of space to grow. This fancy fruit can only be purchased at auctions and can fetch around $6,000. Japan has also become known for producing the rare, and increasingly harder-to-find, Matsutake Mushroom. 

And sea… 

The waters of Japan also produce some of the world’s most expensive foods. You may be familiar with Fugu, the most dangerous dish on the planet. Strictly controlled by Japanese law, Fugu is lethal if not prepared correctly. Chefs must have years of training before they can prepare it. Japan’s Bluefin tuna is also among the most expensive seafood in the world. Its high cost is due to intense marbling and finely balanced flavors. 

New Zealand  

From rich waters to bountiful earth, venture to The Land of the Long White Cloud for Manuka Honey. This sweet substance native to New Zealand comes from the Manuka Bush and is known for its healing properties. The honey’s antiviral, anti-inflammatory and antioxidant benefits can cost around $500 per kilogram when purchasing the highest grade. Even if you’re unable to sample this sweet nectar, our New Zealand itineraries offer plenty of rich, nature-focused experiences to write home about. 

Madagascar 

For an extravagant sweet finish, we take you to Madagascar for another of the most expensive foods in the world: vanilla. This island off mainland Africa produces vanilla pods that can fetch up to $600 per pound. The high price is partly due to the intensive labor required. On the single day that vanilla blooms the pollination must be done by hand. Journey to Africa with us to discover more tastes and treasures. If you’re able to procure this prized vanilla, just imagine what pastries you could whip up! 

Whether you’re in search of Australia’s fine wine or farm-fresh, authentic fare in Ireland, there’s a Luxury Gold journey for every palate. 

What is Kobe beef? You may have seen it on the menu of your favorite restaurant, or perhaps even tried it. If you’re planning your next adventure, you may have the opportunity to try Kobe’s finest on our Majestic Japan journey. Let’s take a look at the mystery and myths behind this luxury meat and how it has become a sought-after feature of fine dining. 

Related content: A journey of a lifetime: unearthing Majestic Japan, with Luxury Gold

Kobe Beef, defined 

Kobe beef is an exceptionally marbled, rich type of Wagyu beef from a particular type of cattle breed born and raised in the Hyogo Prefecture of Japan. Cows that produce Kobe beef are from the Tajima cattle strain of the Japanese Black breed. How is Kobe beef raised? To qualify, the cattle must be between the ages of 28 to 60 months, as well as born, raised and slaughtered in Hyogo Prefecture.  

Kobe beef must also have a Meat Quality Score between four and five. Other specific requirements include the pure lineage of the Tajima cow, weight requirements and the “Japanese Chrysanthemum” seal officially certifying it. Because of these guidelines, only 3,000–5,000 head of cattle meet these restrictions each year. 

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Look, taste and texture 

Now that we know just how unique this beef is, let’s get to the good stuff: the taste. Kobe beef’s distinctive marbling is what makes it so desirable. In fact, it always has a Beef Marbling Score (BMS) of 6 or more. The high marbling also means that Kobe beef is fatty, similar to purebred Angus. This fatty marbling creates a melt-in-your-mouth texture that is enhanced when you thinly slice it to prepare Japanese dishes such as shabu shabu. 

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Wagyu beef  

You may have heard the term “Wagyu” associated with Kobe. Wagyu means “Japanese beef.” (“Wa” refers to something Japanese while “gyu” means beef). The classification of Wagyu beef includes only four breeds of purebred cattle including Kuroge (Japanese Black), Akage (Japanese Brown), Nihon Tankaku (Japanese Shorthorn), and Mukaku (Japanese Polled). This classification was established in 1944. Wagyu, like Kobe, is also a highly marbled and tender beef. 

Kobe beef vs Wagyu beef       

“What is the difference between Kobe and Wagyu?” you might be wondering. Among the four cattle breeds of Wagyu beef, Taijima cows — that we learned earlier produce Kobe beef — are a type of Japanese Black cattle. So, all Kobe beef comes from Wagyu cattle, but not all Wagyu beef is Kobe. As a comparison, the Kobe beef classification is a little like the classification for Champagne among sparkling wine. Champagne is a type of sparkling wine. But only sparkling wine produced in the Champagne region of France can be classified as Champagne. 

Wagyu beef look, taste and texture   

Similar to the specific type of beef from Kobe, Wagyu is also rich, tender and fatty. People often describe it as having a smooth or buttery flavor. Because the fat coats your tongue on the first bite or two, the flavor diminishes as you eat more. That’s why Wagyu beef usually comes in small portions, often of three to four ounces. 

American Kobe beef 

Now that we looked at the difference between Kobe and Wagyu, you maybe be wondering what that fatty, succulent cut was that you had in the United States labeled “American Kobe,” “domestic Wagyu,” or “Kobe-style.” If you guessed that these aren’t pure Kobe, you’re probably correct. Cows outside of Japan aren’t regulated the way Japanese Wagyu is, so it’s rare to find authentic Kobe products outside of Japan. Even though some Wagyu cattle breeds have been brought to the United States and produce the same rich flavor, it is rare that it is pure Kobe or sometimes even Wagyu. Several restaurants have been called out for labeling beef from Kobe on their menus when it was in fact simply Wagyu. 

Myths about Kobe

When speaking of the highly prized beef, some say that the cows are massaged to help redistribute the fat. Some farmers do massage their cows, but it is usually to warm their muscles during a cold winter. Some use massage to relieve stress for cows who do not roam free. But because the Wagyu — and thus Kobe breed – of cows are a working breed, they typically roam freely. 

Destination Japan 

Should you find your mouth watering for this rich, marbled meat, or simply want to explore the country that produces it, we invite you to join us on our Majestic Japan journey. Not only will you enjoy a range of fine Japanese cuisine, but sample some of the nation’s other famed specialty, sake.    

What authentic cuisine do you want to try in Japan?