On a festive occasion like Mother's Day, when the time has come to toast special people and moments, there is one drink that perfectly captures the atmosphere of celebration and elegance: champagne. Because champagne is not just a drink - it is the embodiment of celebrating special moments. With its sparkling elegance, it combines tradition and modernity and takes us on a journey to the French vineyards with every sip.

The sparkling beverage is also indispensable on board SWISS. Around 150,000 bottles of champagne are consumed on board SWISS every year. But not all champagnes are the same. SWISS offers various brands of champagne in different classes. In 2023, SWISS has intensified its collaboration with Pommery, which supplies the Cuvée Louise champagne in SWISS First and Brut Royal in SWISS Economy on short-haul flights. The new addition to the short-haul range, Brut Royal, is a light straw yellow, clear and lively, promising freshness and elegance with every sip. The aromas of apples, pears and delicate lemon zest blend harmoniously with a hint of freshly baked brioche. The Cuvée Louise, in turn, is a tribute to Madame Jeanne-Alexandrine Louise Pommery, who gave her name to this champagne. Originating from the three Grand Cru vineyards of Aÿ, Avize and Cramant, this champagne captivates with its floral notes and aromas of roasted hazelnuts and brioche, which are fine and creamy on the palate with a balanced minerality. Its elegant finish is characterized by honey notes and citrus peel.

We asked Clement Pierlot, cellar master at Pommery, what makes Pommery champagne so special and why it should not only be enjoyed on Mother's Day.

What makes Pommery champagne so special compared to other producers?
The soul of its estate, its history and the extensive knowledge of our experts make Pommery champagne something very special. In a stroke of genius, Madame Pommery invented Brut 150 years ago, making Champagne Pommery an incomparable symbol of finesse and quality. Pommery means immersing yourself in a world that is both dreamlike and down-to-earth.

Could you give us an insight into the unique production process of your champagne and what sets it apart from other sparkling wines?
The Cuvée Louise is a wine of absolute purity that expresses the quintessence of Maison Pommery's exceptional oenological expertise. Faithful to the requirements of its inspirer, Pommery's prestigious cuvées are made from the best parcels of the vineyard and specially pressed to extract the purest juices. Their origins lie in three prestigious Grands Crus of the Champagne region: Avize, Aÿ and Cramant. Cuvée Louise matures for more than 15 years in our natural chalk cellars to achieve the necessary harmony and complexity. Cuvée Louise 'Parcelle' and its elegant colored lines are reminiscent of the rows of vines in our vineyards. These colors also symbolize the history and values of the House of Pommery: the gold of the noble Chardonnay, the royal blue that recalls the historic colors of our House, and finally the green of the water for our environmental commitment.

Champagne is often associated with special occasions and celebrations. In your opinion, what makes champagne a symbol of luxury and festivity?
Champagne is a rare product. The excellence of its characteristics, its exceptional terroir and its rich history make it a unique appellation without equal. This rarity and precision of taste make it a symbol of luxury. Always associated with a celebration, champagne is always a symbol of elegance and sophistication. Champagne is the perfect partner for any event.

What unsurpassed flavor combination do you associate with champagne?
The choice of food and wine pairings are always linked to the type of Champagne you are serving. There is a great variety of champagnes. The dishes inevitably become more refined in flavor because Champagne wines are delicate. The most obvious pairings often revolve around fish. Raw fish (carpaccio or sashimi) is always an elegant combination that leaves a lasting impression. For the Cuvée Louise Parcelle 2006, I recommend a combination we made with the chef at Lucas Carton in Paris, which included a langoustine with caviar, bergamot and Tasmanian pepper leaf. An unforgettable combination of flavors!