Veuve Clicquot, Brut
Bubbles and acid against hot oil. The best thing in the cellar for anything fried, and it isn't close.
- How to decant
- Pour and let it open in the glass
- Drink
- Drink now
Bubbles and acid against hot oil. The best pairing on this site, and the least expected.
How it tastes
Green apple and citrus, toast and brioche, with a little almond.
Light-bodied, dry and bracing, with fine persistent bubbles.
How to serve it
Never decant Champagne. Cold, and straight into the glass.
Non-vintage Champagne is released ready. Cold and soon.
Pour it with
- Sous Vide Fried Chicken (Gluten-Free Dredge) Bubbles cut fry oil better than anything
- Jalapeno-Pickle Fried Chicken Bites with Soy Garlic Honey Sauce Same, at snack scale
- Korean Fried Chicken (Double-Fried, Two Glazes) Acid against the glaze
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