I attended an insanely good multi-course dinner paired with different champers. I was reminded of something I feel very strongly about: steak and champers are a match made in heaven. If I were the type to go to some steak house, I would not want some monster cab with my steak. I’d want a rich, creamy champers. Like the 1997 Feuillatte Palmes d’Or. Stunning! This is my favorite special Champagne.

What other interesting things did I try? How about a Brut Rose with Salmon and califlower puree? A rich, special cuvee with mackrel and pickled pigs ear? (Seriously.)

Anyhoo, it was a great meal and a great example of how Champagne can match beautifully with any kind of food, from sushi to steak.