Champagne pairs well with ...

With the holidays here and New Years around the corner, it's the perfect festive time to discover Champagne.

Champagne is a region of France, and only wines which come from this region can properly be called "Champagne." Similar drinks from California, Massachusetts, and the rest of the world are referred to as "sparkling wines." Brut is the driest, Extra-dry is less dry, Sec is sweet and Demi Sec is less sweet.

Sparkling wine requires two fermentations called Methode Champenoise. Store it on its side to keep the cork from drying out at around 55F in a dark, damp location. Never store it more than a few days in the refrigerator. Serve it in flutes to retain the bubbles and flavor.

Wine and Food pairings are an individual choice, but generally drink Champagne from light-to-dark: Extra Dry, Brut, Blanc de Blanc and Blanc de Noir. Champagne pairs very well with appetizers or opening courses. It also goes well with sushi and very light meals. And of course, it's the perfect way to toast any celebration.

Champagne and Cheese
This is a classic combination as cheese brings out the flavor in wine.
• Brie, soft and creamy go well with a light and fruity vintage.
• Mild young cheddar pairs well with a sharper, brighter version.
• Chevre, a goat cheese that's mild but tangy, goes well with a stronger flavored variety.
• Colby, a hard and mild cheese from Holland that's somewhat nutty, is a match for a Champagne with a nutty undertone.
• Gouda, a hard, smooth Dutch cheese pairs well with a nutty bubbly.

Champagne and Hors d'oeuvres
• Fois Gras (liver), pairs nicely with duck or goose pate. Choose a delicately flavored Champagne with gentle bubbles.
• Raw Oysters and Raw Shrimp are perfect pairings with Champagne; omit the lemon or vinegar.
• Stuffed Mushrooms are a great pairing so any appetizer with mushrooms is a winner.
• Sushi is the perfect food to go with your bubbly (also eaten as an entree).

Champagne and Entrees
• Seafood such as grilled spiny lobster (which is still in season here!) with olive oil is a great pairing.
• Shrimp, whether raw, steamed or grilled is a winner with a light bubbly choice.
• Chicken dishes that are light pair well, but use olive oil not lemon or vinegar.

Champagne and Desserts
• Strawberries complement only very sweet varieties, such as Asti Spumanti from Italy or Pommery Pop from France.
• Tarts and Crumbles pair well, especially with apple and pear.
• Fruit Puddings, particularly rice or plum pudding complement a sweeter Champagne. Hence, they are perfect at this time of year.
• Short bread and Almond cookies match well with sparkling wine. Try Kugelhopf, a classic almond cake.

So, toast to the holidays and the New Year to come with your favorite bubbly. Cheers!