•
You can correctly and enthusiastically drink Champagne throughout
a meal. An all-Champagne dinner is one of our most popular special
events. Such an evening celebrates different styles of bubbly paired
in thrilling matches that still wines couldn’t duplicate.
• Champagne is soothingly versatile, particularly with "problematic"
foods: tart dressings, sweet and spicy sauces (barbecue!), hot-hot
dishes.
• Champagne creates an occasion, an
event.
• Champagne is remarkably stable and travels better than almost
any other type of wine. It needs just a day or so to settle after
a plane trip.
• Nothing refreshes a palate from deep-fried foods (wontons,
calamari, fancy fries) like a light-bodied Brut.
• Do you crave a dramatic juxtaposition of texture and flavor?
Munch on a chunk of a firm salty cheese like Parmesan or Asiago
while sipping on an Extra Brut or a Blanc de Blanc.
• Champagne’s racy acidity, perceived as a pleasant mouth-puckering
effect, sparks our appetite in an insistent way.
• The ultimate palate cleanser, Champagne cuts through a mouth-coating
cream sauce like nobody’s business.
• Champagne is the Sublime wrapping itself around the commonplace,
like wearing flawless pearls with soft jeans. Try a cracker crust
Margherita Pizza (fresh tomato slices, mozzarella & basil) with
a glass of bubbly. Or better still: spicy Mexican food with a fruity
refreshing Extra Dry.
• Champagne dissolves all social barriers: isn’t it appropriate
for everybody in the room to raise a glass at a wedding or when
singing-in the New Year?
• For us chocoholics: Death by Chocolate, Dark Chocolate Mousse,
Chocolate Soufflé, decadent dark chocolate anything will
bill and coo with an off-dry Blanc de Noirs.
• A glass of Champagne offered to someone you admire or love
makes them feel special.
More
of Madeline’s Tips:
