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.

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