If you choose brandy or better cognac for the banquet, you can use it from beginning to end, while champagne is more suitable for a small amount of pre-dinner wine and post-dinner wine, because the bubbles in champagne still make people feel a little bloated, so it is more suitable for pre-dinner drinking and post-dinner digestion. Of course, if the food at your party is rich and distinctive, you can not let champagne be the main character, so it will be pleasant to choose several different bottles of champagne, but you should also use coffee drinks and juice appropriately to make the dinner drinks at the party look different.
Menu:
Olive oil butter Italian vinegar with coarse grain bread. Dip the guests slightly before meals to make the stomach wall warm and moist.
Oyster clams (Arctic shellfish can also be used) boiled shrimp and snow crab pliers steamed cod and fresh shellfish platter boiled conch head seafood food, this time you can use champagne and white wine, chilled.
Black pepper veal steak, salty pork hand barbecue, vegetable bacon roll, curry mushroom fat beef soup (or fresh fish soup)
Cheesecake chocolate browning ice cream fruit platter nuts
If only champagne is used as the beverage menu:
Seafood (sashimi, boiled shrimp, snow crab, pliers, cod, fresh shellfish ...), salted chicken, white-cut beef sushi, hand-rolled bacon, delicious duck chin cheesecake and other western-style ice cream fruits and nuts. All foods require a light taste and a variety. In addition, the bubbles in champagne are mainly used not for drinking, but for appreciating, so it is best to choose crystal glass, while white wine and red wine are suitable for glass, because the texture of crystal under the microscope is much rougher than glass, which is more suitable for grasping the delicate foam wall of champagne for a long time and letting the bubbles rise slowly.