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