What types of champaign were designed to bring out the taste in certain foods and scents?

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What types of champaign were designed to bring out the taste in certain foods and scents?

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Founded in 1772 by Philippe Clicquot-Muiron, Veuve Clicquot played a very important role in establishing champagne as the beverage of choice among European nobility. Veuve Clicquot Ponsardin – a champagne house in Reims, France is easily recognised by its bright yellow bottle labels. Veuve Clicquot has been part of the Louis Vuitton Mo√ęt Hennessy group of luxury brands since 1987. http://www.winehouse.com.au/categories.asp?cID=1008&cN=Veuve%20Clicquot&c=311822 Here are the different kinds of Champaign and the foods to pair with them for taste and scent: Blanc de Blanc Champagne with oysters, crustaceans and gently flavoured white fish. A little age adds depth and so can cope with with cream and spice-perfumed dishes. Blanc de Noirs (no Chardonnay) Champagnes are suited to lighter meat dishes (pigeon breast, partridge, veal, pork) With age they can be paired with richer fare (ki

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