This Méthode Cap Classique Brut has a delicate layer of mousse created by continuous strings of fine bubbles releasing a bouquet of apricot, green pear and citrus. Refreshingly crisp and zesty bubbles with a dry finish.
Food pairing: Salmon and a rich cream cheese with an apple salad and lemon dressing. Say no more. Cheese: Some blue cheeses, feta, cream cheese, parmesan and goat’s milk cheese all work well.