Bring on the bubbly

When to drink it:

On its own Obviously, champagne is fantastic on its own. The delicate flavour, lively bubbles and acidity, make it one of the most refreshing drinks around. What many people don't realise is that champagne matches well with a wide variety of foods, making it possible to enjoy champagne at almost any occasion.

AperitifsChampagne is the ultimate aperitif - the bubbles and acidity wake up your appetite. The words nutty, biscuity, toasty and buttery crop up time and time again at champagne tastings. This, combined with champagne's affinity for seafood, means that champagne will beautifully match virtually all types of pre-dinner nibbles, from nuts and cheese sticks to sushi and smoked salmon.

Picnics
A bottle of fizz is a winner at picnics - you don't need a corkscrew for starters. Champagne also goes nicely with hams, cold chicken, and dried sausage.

Main Courses
Champagne is great with meat in creamy sauces, and complements mushrooms amazingly well. Surprisingly, it even stands up to good quality sausages and mashed potato. Salmon, scallops and langoustine are all good with fizz and champagne teamed with oysters (raw or grilled) is the ultimate sensual combination.

Cheese That all cheese should be washed down with red wine is an absolute myth. Champagne can complement a variety of cheese types from the strongest Epoisse to the mildest Brie.

DessertAlthough dry champagne doesn't work with most desserts, a demi-sec will provide the perfect end to the perfect meal, try some with a strawberry/raspberry tart for an exquisite combination.

So, it's perfect for light lunches, six course meals, or any time you are in need of refreshment. As Lily Bollinger said: 'I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty.'