Champagne, gastronomic experiences

Recipes by Marine Wolfert, Watercolors by Philippe DargentHow to serve my Champagne, in what circumstances, and with which dishes? An original visual method More than 1000 cuvées analyzed More than 650 dishes suggested 138 associated recipesCocktail party, lunch, brunch, lunch, dinner, supper... Champagne has become a wine of gustatory experiences. Champagne is always offered with a small accompaniment. However, some method is necessary as the appellation hides a multitude of cuvées, each with its own expression, its way of expressing itself. In this book, the originality of the approach lies in a visual codification of sensations. For each producer, the description of the cuvées is accessible at a glance. This method aims for efficiency and has the advantage of being "read" in all languages. The cuvées are represented by graphic marks whose position, volume, outline, and color inform about the expression of each Champagne, determine the best consumption atmosphere, and organize gastronomic pairings. Each cuvée presented in the book is associated with a recipe and a consumption atmosphere that offers food pairing ideas to explore. The 138 recipes that illustrate the content have been tested with family or friends, with a spirit of sharing and generosity.For everyone, this is an opportunity to enter an extraordinary sensory universe.Champagne is a festive wine, a celebratory wine, a wine for sharing. It demands a special occasion or new opportunity to come out of hiding and create the ambiance. In order to avoid disappointments, we must therefore have a minimum of method. This visual and didactic presentation has a double benefit. It avoids the often repetitive literary tasting comments and can be read in all languages. Therefore, it is clear and effective.