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A staggering amount of Champagne and other sparkling wines—more than 6 million cases—will be consumed during the holiday season. Unfortunately, far too little is consumed with food, including, and perhaps especially, cheese. In fact, the reverse can also be said. The acidity in sparkling wines can be so high that something is needed to temper it. Cheese is a perfect foil. Most sparkling wines are also lower in alcohol than their still counterparts. That's a blessing with rich foods like cheese. Wine Spectator columnist Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands December 3, 2013.
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