In the heart of the vineyard Festive meal: Crémants d’Alsace on the way to still wines
Sumary of In the heart of the vineyard Festive meal: Crémants d’Alsace on the way to still wines:
“We made meals entirely with champagne, rewinds Mathieu Kauffmann, oenologist at the Bollinger cellars between 2000 and 2013. On spicy dishes, it works very well.
“Few people dare to do it,” argues Mathieu Kauffmann, cellar master at Château Ollwiller in Wuenheim, a winery owned by the Mack family.
His beautiful experience ience champenoise convinced him that the bubbles can be the support of a complete meal.
