Ruinart is the oldest established champagne house, founded in Reims in 1729 — before Moët, before Veuve Clicquot, before the region had even settled on how to make sparkling wine reliably. It is also, by some distance, the best-selling champagne on our site.
The house has one defining idea: Chardonnay. Where most houses build their identity on Pinot Noir, Ruinart builds on Chardonnay, and that single decision explains why its wines taste lighter, more precise and more mineral than almost anything else at the same price.
The range, from the bottom up
R de Ruinart — the house's classic brut, a blend of all three grapes. The most food-friendly and the least expensive way in.
Blanc de Blancs — 100% Chardonnay, and the bottle the house is known for. Lighter and more precise than a Pinot-led blend. This is our single best-selling champagne, and the reason is specific to Hong Kong: it is a natural match for oysters, sashimi, steamed fish and dim sum.
Rosé — unusually, built on a high proportion of Chardonnay with a little still Pinot Noir for colour. Lighter than most rosé champagne, and it handles char siu, roast duck and anything with soy and sugar.
Dom Ruinart — the prestige cuvée, made only in declared vintages and aged far longer on its lees. A different order of wine: broader, more savoury, much longer. This is the bottle for someone who already drinks Blanc de Blancs regularly.
Which one, for what
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A gift where you cannot go wrong — Blanc de Blancs with the gift box. The bottle is recognisable and the box does the work.
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Before dinner — Blanc de Blancs, well chilled at 8–10°C.
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At a Chinese table — Rosé. It is the one champagne that copes with soy, sugar and fat together.
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Someone who knows champagne — Dom Ruinart. Serve at 10–12°C in a wine glass, not a flute.
Formats worth knowing about
We carry half bottles (37.5cl) and magnums (150cl) as well as the standard 75cl, plus cases of six.
The half bottle is underrated in Hong Kong: it is the right size for two people before dinner, and it means you can open something good on a weeknight without committing to a full bottle. The magnum ages more slowly and lands better on a table — worth it for an occasion.
Serving
Serve non-vintage Ruinart properly cold, 8–10°C. Dom Ruinart at 10–12°C — ice-cold flattens a wine at that level. And use a white wine glass rather than a flute: a flute looks better and hides everything the wine is doing.
Free delivery over HK$800, flat HK$80 below. No minimum order. We hold stock in Hong Kong, and we deliver to homes, offices and hotels.
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