WE DRINK CHAMPAGNE as an aperitif. We raise flutes of Champagne to toast people, memories and victories. And yet, when our meal begins, we usually put the Champagne flute aside and reach for a glass of still wine. But have you ever considered sharing the bubbly ones with food? If not, there are pleasant surprises ahead. Champagne, with its effervescence, its acidity and its clarity, often highlights food flavors we might otherwise miss.
Take Ruinart Blanc de Blancs nonvintage, for example. A fresh, supple sparkler, it is a graceful wine. Made totally of Chardonnay, it has a fine, persistent mousse, some spice and goes well with such dishes as fried chicken and other lightly fried foods and with seafood, especially oysters. Think of it, too, with pasta in clam sauce.
The grapes from Clos du Mesnil, a 2.5-acre Chardonnay vineyard, produce Krug’s lovely Champagne, named after the vineyard. Its 2004 version, an elegant, vibrant sparkler, offers whiffs of brioche and baked apple as well as delicate scents of almonds, lemon and grapefruit. Pair it with shellfish, flounder and light meats.
The year 2008 proved a particularly fine vintage in Champagne, and Veuve Clicquot’s La Grande Dame Rosé 2008 provides an excellent example of the year. Consisting of 92 percent Pinot Noir, which offers power and structure, it boasts a pink color flecked with golden highlights. This majestic wine presents a satiny body and hints of ripe pear. It matches especially well with such dishes as ham and blanquette de veau.
A truly exceptional vintage in Champagne was the year 2002, and Dom Pérignon 2002 provides a stunning example of the year. It opens slowly and then bursts into a glorious combination of light smokiness, a tender sensation of fruit peel, a hint of nuttiness and a bit of vanilla. Its richness pairs beautifully with smoked salmon, lobster and risotto in a mushroom sauce.
Champagne also often offers a perfect match to many Thai, Chinese and Japanese dishes. For perhaps the most glorious and luxurious combination of all, consider Champagne and fresh caviar. It does not get more satisfying than that.
According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.
IMAGINE SETTING SAIL IN AN EXOTIC, far-flung destination, just you and your family or group of friends aboard a private yacht. The sun warms the deck, a soft breeze dances off the water, and an über-attentive crew caters to your every whim while the personal chef whips up the finest of the local cuisine with all of your culinary preferences top of mind. All the while, the captain navigates the yacht into secluded coves; to pristine, seemingly undiscovered beaches; or even to the hottest spots along the coast for a night out on the town.
Life House, a new boutique hospitality brand, plans to open a new property in Nantucket next month. Life House, Nantucket follows similar hotels in Miami, Denver, Brooklyn and Chattanooga. The hotel, set within the historic Century House, is taking reservations for bookings beginning in August.
oneworld is an alliance of 13 world-leading airlines committed to providing the highest level of service and connecting you to more than 1,100 destinations around the world.
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Airbnb, known for providing travelers with affordable vacation houses and rooms to rent, is now offering online experiences that would-be travelers can enjoy from the comfort of home.