Champagne is one of the world’s most mythical drinks. Most people today drink Champagne to toast with or as an introduction to the meal. Champagne is for me the perfect wine for food. With high acidity and often great complexity and power, it is so useful for food. Champagne goes so perfectly with so much. Have you ever tried Matjessill and Champagne? Or cheese and Champagne? Or duck liver and champagne? Or kohlrabi and Champagne?
I have guest starred with many Champagne menus and this is what one of them looked like:
