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While Champagne in general is named after the region of France, individual Champagnes are named after their producer. Champagnes vary from light to full bodied. For a lighter style I recommend Taittinger and Perrier-Jouet, for medium corporeality Moet & Chandon, and for a full bodied Champagne, Veuve Clicquot, Krug, Louis Roederer, and James Bond’s and my personal favorite: Bollinger.
Americans only equate Champagne with celebratory toasts but it is a very food friendly wine. While Champagne with caviar or raw oysters are the classic and sublime combinations, it pairs exceedingly well with shellfish in general, sushi, foie gras, cheese, and chicken. It even complements many Asian dishes. The sweet ones are great with strawberries and other fruit based desserts. So break out the bubbly for hors d’oeuvres and dinner as well as ringing in the New Year.
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