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Making a Case for Champagne at the Table

Bruce Sanderson
Issue: December 15, 2007

Most people I know enjoy beginning a good meal with a glass of Champagne. But how many have tried serving different Champagnes with each course throughout the meal? Though bubbly is most often popped for toasts or celebrations, fine Champagne makes a great match with food.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2007.

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