Here are some reasons that aren���t
true. It isn���t overpriced, indulgent, too
hard to open (and you don���t need a
corkscrew which saves a few bucks
right away) though the bottles are
heavy. It isn���t because it doesn���t go
with anything���actually champagne
is one of the most food friendly wines.
Surprisingly it is low in alcohol���usually
12% compared to the California wine
behemoths that routinely register over
15%���though there is something to
be said that the bubbles do get to the
brain faster than a still wine. It also
isn���t hard to find in a restaurant. You
won���t break your budget when out
on that blind date when you say ���why
don���t we get a glass of champagne?���
Classier, lighter, just better than that
overly sweet cocktail one would
normally order.
Champagne is my favorite aperitif.
Good champagne is quite high in acid
which makes it thirst quenching and
good with foods. It goes particularly
well with Asian cuisine that whites and
reds struggle with. Unless the meal
is very spicy, it will go with Chinese,
Thai, Japanese and even some
regional cooking of India (if you are
having vindaloo, drink beer).
HYLAND
