Bruno Paillard: Making waves in the world of champagne

Alice delves deeper into the mineral character of the wines, explaining that the soil's rich limestone comes from ancient sea deposits formed a dozen million years ago when Champagne and its surrounding areas were submerged under water. Over time, the layers of sediment became compressed into the limestone-rich soil. “Typically, the roots of the vines spread out laterally through shallow soil layers,” she said. “However, we plant our vines in a way that encourages their roots to dig deep into the limestone, fully absorbing its distinctive qualities.”

In addition to being a family-owned brand, Bruno Paillard also adheres to sustainable vineyard practices and has earned a High Environmental Value (HEV) Level 3 certification, the highest rating for environmentally responsible wine production. This approach aims to enhance biodiversity in the soil and ensure the clear expression of terroir. The vineyards avoid the use of synthetic pesticides or herbicides, instead relying on methods such as ploughing, soil mulching, and organic composting. The result is a house style that is dry, fresh, and mineral-driven, with citrus fruit notes, white flowers, brioche, and a subtle hint of almonds, all balanced by delicate, soft bubbles. Bruno Paillard's signature cuvées include the Première Cuvée, a bright and elegant blend, the Blanc de Blancs Grand Cru, made solely from Chardonnay grapes with pronounced minerality, and the N.P.U. (Nec Plus Ultra), which features exceptional, hand-selected grapes aged for longer for greater complexity and depth.

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“Champagne drinkers, much like those of any other beverage, have varied preferences,” said Alice. “For example, French drinkers tend to favour drier, more complex champagne, while Chinese consumers often prefer a sweeter style. Our role is to bridge this gap and help consumers understand the importance of terroir and flavour balance. Our goal is not to create an exaggerated style that's overly acidic or too sweet, but rather one that is perfectly balanced. We want people to enjoy champagne as a fine wine, not just as a sparkling drink.”

Another key factor behind Bruno Paillard’s global popularity is its versatility with food pairings. “Our champagne pairs wonderfully with food,” Alice added. “It’s not sweet, nor does it have a heavy body, so it refreshes the palate with its fizz and citrus notes. It works particularly well with Thai cuisine, especially seafood dishes, which is why it’s so popular in restaurants, as chefs love to pair it with their menus.”

“Many people associate champagne with celebrations, but that’s only half the story,” Alice continued. “In Champagne, we enjoy it every day—not just on special occasions. It’s one of life’s simple pleasures, and sometimes it’s even enjoyed at more sombre moments, like at a funeral. Strange, isn’t it?” she added with a smile. “In Champagne, we also drink it with simple homemade dishes, nothing extravagant. It doesn’t need to be reserved for fancy restaurants or special occasions.”

Alice concluded by offering advice for those new to the world of champagne. “For those looking to explore a brand that’s unfamiliar to them, start with the entry-level or most affordable label. It will give you a clear sense of the house style. Then, gradually explore other labels and vintages to build your own ‘taste library’. And remember to serve Champagne at the right temperature—between 5-10°C—and in the right glass, preferably a tulip-shaped glass with a slightly flared rim or a white wine glass, which helps capture the champagne’s aromas better than a flute.”

Koji Hara, a sommelier and sake master as well as president of Bacchus Global, which imports both sake and wine, including Bruno Paillard, also spoke about the growing trend of champagne consumption in Thailand. “Champagne is no longer just for special occasions,” he says. “It’s increasingly being paired with food and integrated into people’s lifestyles. Bruno Paillard has great potential in this market because its complex yet refreshing flavour profile is perfect for Thai cuisine, especially for brunch. We’re also seeing it being enjoyed at trendy rooftop bars, creating memorable moments. In the future, we plan to expand the distribution of Bruno Paillard and collaborate with renowned chefs in various restaurants to offer more diverse tasting experiences.”

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