Bubbles beyond celebration

Freshness and the texture of bubbles wake up the palate. That makes sparkling wine welcome as an aperitif and useful with fried, salty or creamy dishes.

Style then matters: a lively brut suits seafood, a fuller wine meets poultry and a sweeter cuvée can follow dessert. The right bottle fits both dish and company.

Bubbles alone do not tell you whether a wine will feel crisp, full, dry or sweet. The base wine, method and maturation together shape the result.

Try sparkling wine with a savoury or creamy dish and then with dessert. Match sweetness carefully: a very dry wine may seem harsh beside a sweet dessert.