Home > Magazine Archives > Dec. 15, 2007 Issue > Columns
Making a Case for Champagne at the Table
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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