If you choose brandy or better cognac for your party, then you can use it from start to finish, while champagne is more suitable for a small amount as a pre-dinner and after-dinner wine, because the bubbles of champagne will still more or less make people feel a little bit inflated, so it is more suitable for pre-dinner appetizers, and after-dinner food. Of course, if your party's food is more rich and distinctive, you can not let champagne become the protagonist, then choose a few different bottles of champagne will be very pleasant, but you also want to use the appropriate coffee drinks and fruit juices to make the party's wine and drink does not appear to be a single.
Menu:
Olive oil, butter and balsamic vinegar with pumpernickel bread. Give your guests a small pre-dinner dip to warm up the inside of the stomach lining.
Oysters Large clams (Arctic shellfish are also fine) White-burnt shrimp Snow crab claws Steamed cod and fresh shellfish platter White-burnt sliced conch Starters Seafood food is the main focus, and at this time of year you can use champagne and white wine, chilled.
Black pepper veal chop Salted pork knuckle Barbecue Vegetable and bacon roll Curry mushroom and fat beef soup (or fresh fish soup)
Cheesecake Chocolate Browning Ice cream Fruit platter Nuts
If using champagne as a drinking menu only:
Seafood (sashimi White-burnt shrimp Snow crab pincers Steamed cod and fresh scallops .....) Salt Bureau Chicken White Cut Beef Sushi Hand Roll Bacon Roll Meiji Duck Jaw Cheesecake and other pastry Ice Cream Fruit Nuts All food requires light and breezy flavors with plenty of variety. In addition champagne bubbles are not used to drink mainly, but to appreciate more, so the choice of natural crystal glass is better, while white wine, red wine is suitable for the use of glass, because the natural crystal under the microscope of the texture is much rougher than the glass, more suitable for champagne delicate bubbles of the grip of the wall of the persistence of the bubbles rise slowly