Pairing Champagne with Food - Science Proves the Match

Professor Barry Smith is that rare thing: an academic, philosopher and scientist who not only loves but studies wine in an interdisciplinary fashion. The Comité Champagne asked him to shedsome light on the food pairing possibilities of Champagne. All too often Champagne is still thought of as a mere celebratory drink or aperitif – when in fact it is a fully-fledged wine with great gastronomic possibility and scope.