For the longest time I thought of Champagne as a strictly celebratory libation. What is more festive than a glass of bubbly to celebrate a marriage, a birthday, or a new job? A still wine just doesn’t have the same impact. Over time, though, I have discovered how versatile Champagne really is. Looking beyond the bubbles to the bright acidity (that wine made from cool-climate grapes often possesses) and complex flavors (that come from extended lees aging) you will discover Champagne pairs with a wide variety of food — and not just appetizers. Champagne is just as delicious with a meal as a still wine.
