Champagne

Billecart-Salmon, Bollinger, Krug, Moët & Chandon and Ruinart are just a few of the Maisons that have been producing Champagne of the highest quality for more than a century, and again the Champagne Vignerons who most faithfully represent the terroir of the AOC, such as Francis Boulard, Gaston Collard, Jeauneaux Robin.
The Blanc de Blancs made entirely from white grapes, mainly Chardonnay, with a clear golden color, floral notes, good minerality and refreshing acidity. Blanc de Noirsmade from deep golden-colored black grapes such as Pinot Noir or Pinot Meunier, richer in body, with delicate hints of red fruits: and balanced acidity. Rosé, on the other hand, is made by blending red and white base wines or through the "saignée" technique i.e., bloodletting, is characterized by notes of strawberries, cherries, raspberries and currants, along with floral hints of roses and white flowers. Finally, Millesimato, vintage Champagne, is produced only in exceptional years when the grapes are of superior quality. In addition to these main types, there are also other characteristics that can be mentioned, such as "Cuvée de Prestige," which is the top of the range for some producers, and "Non-vintage" for Champagnes that blend grapes from different vintages.
Billecart-Salmon, Bollinger, Krug, Moët & Chandon, and Ruinart are just a few of the Maisons that have been producing Champagne of the highest quality for more than a century, as well as the Champagne Vignerons who most faithfully represent the terroir of the AOC, such as Francis Boulard, Gaston Collard, and Jeauneaux Robin.
Champagne goes perfectly with light, fresh appetizers: crostini with smoked salmon and cream cheese, or oysters. When moving on to pasta dishes, you can dare with more complex flavors. For example, a seafood risotto or salmon pasta can be paired with a Blanc de Blancs, with its fruity notes and delicate acidity. For seafood main courses, such as a potato-crusted fillet of sea bass or grilled salmon, a more structured Champagne such as a Blanc de Noirs can be an excellent choice. The elegance and complexity of this type of Champagne is perfectly suited to fuller-bodied fish dishes.