C
aving, climbing and wine aficionados have
special cause to be Ruinart champagne devotees. They
and I enjoy imbibing in great beer and superlative champagne when visiting a unique cave or reaching a summit
however modest. A few years ago, champagne bubbly
served to celebrate our reaching the summit of Mount
Fengari, on the island of Samothraki in the northern Aegean.
When seriously great food is involved, Ruinart���founded
in 1729, the oldest champagne house in France���is an
inspired choice. Distinctive, wide belied bottles contain
an elixir of singularly unique taste, formed from the finest
chardonnay grapes.
To enjoy champagne, both as an aperitif and throughout a meal, Ruinart uniquely provides several options.
Try ���R��� de Ruinart with crab cakes, lobsters and oysters.
Meanwhile, Ruinart Blanc de Blanc complements cod
and Chilean sea bass. Finally, Ruinart Rose enhances
sashimi, floating island, Viennese pastries, and strawberries with raspberries, blueberries and cream.
Ruinart���s distinctive taste and quality is not solely due
to select chardonnay grapes but is also due to expert
oenologist Fr��d��ric Pana��otis. Additionally, few, if any,
HYLAND
