Invest a few dollars in a champagne stopper for this champagne, and serve it for two occasions. First, sip it with caviar on New Year’s Eve.  The wine is a pale tan-yellow with tiny bubbles in the glass, and there’s a hint of bread aroma to begin the experience. It’s mild on the palate with a burst of yeast and toast in the finish. Then, save the rest of the bottle for New Year’s Day: the flavors blossom when it’s been open for a day (tightly stoppered and refrigerated, of course).

Recommended as a light classic for the aperitif course, before a meal.  – BSE

WHO: Perrier-Jouët
WHAT: Pinot Noir with Chardonnay (12-14% reserve wines)
WHERE:  Champagne, France
WHEN: non-vintage
HOW MUCH: $44 (media sample)

About The Author

Becky Sue Epstein

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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