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If champagne is very often served as an aperitif, or even with dessert (to follow an uninspired tradition...), it rarely accompanies a whole meal However, it is a wine that, not quite like any other, can be happily married to many starters.

At the table, champagne is distinguished from other wines not by its taste palette (even if champagnes made from pinot noir and/or meunier offer nuances that cannot be detected elsewhere), but by its bubbles, which play an essential role in the pairing.

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