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 couldnt duplicate.
Champagne is soothingly versatile, particularly with "problematic"
foods: tart dressings, sweet and spicy sauces (barbecue!), hot-hot
Champagne creates an occasion, an
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.
Champagnes 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 nobodys 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: isnt 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.