In western food, caviar is usually a cold dish. To enjoy this world-famous food, you must match it with intoxicating champagne. Champagne can certainly bring a round and elegant feeling, but when paired with caviar, you should choose champagne with strong sour taste and refreshing fragrance. Too fragrant taste will mask the taste of caviar itself. Close your eyes and imagine that the caviar will be crushed with the tip of your tongue. Almost at the moment when the caviar is broken, you will feel the mellow protein sauce slowly flowing out, just like a delicate ocean breath, floating away. Coupled with the bubbles that champagne keeps hitting your mouth, it is perfect.

2, sweet champagne+fruit tower

In the tsarist era, the most popular sweet champagne may not be the most popular champagne type now, but its complex and attractive ginkgo aroma is very obvious, with sweet and sour taste and long and elegant aftertaste. In the slight intoxication of champagne, the slightly sour fresh fruit tower not only makes the taste buds moist and fresh like spring rain, but also adds a sense of splendor.