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Here’s some information about what wine to serve with what food groups.
Champagne Authentic Champagne comes from the Champagne district of northeastern France. Champagne is a sparkling white wine, although slightly sweeter, fuller-bodied pink champagnes are also available. The champagne label will indicate the nature of the drink: “Brut” is very dry; “extra dry” is slightly less dry; “demi-sec” or “semi-dry” is somewhat sweet; and “sec” or “dry” is sweet. A dryer champagne is best as an aperitif and as an accompaniment to a meal. A sweeter champagne is best with dessert. Champagne should be served chilled, but not ice cold. Although American champagnes are not duplicates of the French originals, they provide their own special delights. American champagnes, both from California and from New York State; are also considerably less expensive. A superb California champagne costs considerably less expensive. A superb California champagne costs considerably less but may rival a much higher-priced French Champagne in quality. Dramatic uncorking of a champagne bottle is for the movies, not for your living room. It is wasteful and harmful to the wine, not to mention your guests! Do not shake up the champagne bottle before opening. In one hand, tilt the bottle at a 45 degree angle away from the crowd, and in the other hand, grab the cork firmly. Twist the bottle – not the cork – gently, until the cork is removed without a sigh or a fizzle. |
