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Cellar it

Super-expensive, vintage-dated brands such as Cristal are designed for decades of cellaring. But even the regular $40-to-$70 "nonvintage" cuvées (they don't carry a year on the label) can benefit from six months to a year in your cool basement. "It will develop a bit more complexity, roundness, and the flavour will last longer in the mouth," says Frederic Heidsieck, Louis Roederer's international sales director.

Pair it

Though confined mostly to cork-popping celebrations, Champagne goes well with a wide variety of foods because of its zippy, mouth-cleansing acidity and effervescence. "Definitely seafood for me is extremely nice with Champagne," Mr. Heidsieck says. "Oysters, lobster, cooked fish or sushi." Olives also pair well if you're serving the bubbly as an aperitif, he adds. And I think other salty snacks such as plain potato chips work well, too.

Hold the strawberries

Echoing my own pet peeve, Mr. Heidsieck recoils at that classic but utterly misguided matchup, fresh strawberries and Champagne. "If you eat some strawberries, your palate will be full of sugar. The Champagne is a beautiful balance between sugar and acidity. If you put some sugar in your mouth, you are in trouble. Some people like to have strawberries dipped in chocolate, which is even worse. Ditto wedding cake, he says.



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