Most people have their go-to drink, the reliable choice when you aren’t familiar with the bar. Mine is champagne. Champagne has a stigma where it is most closely associated with celebrations or New Year’s. I’ve never had a problem drinking it whenever I wanted, and was excited to hear wine writer, Peter Liem share the same sentiments in a recent episode of The Splendid Table.
My favorite takeaways:
- Champagne is great with food because of the acidity, bubbles and generally low level of alcohol. Classic pairings include carbs with mushrooms like a risotto or pasta, Japanese food and anything fried.
- Blanc de blanc means the champagne is made entirely of Chardonnay (versus Pinot Noir or a blend). The counterpart is blanc de noir, but it’s rare.
- You do not have to drink the entire bottle after opening, and for younger champagnes it actually tastes better the next day. Champagne stoppers work.