Why is it that Champagne and indeed all sparkling wines seem to be reserved for special occasions?

There is a bit of a festival atmosphere to the ritualistic foil/wire-hood/cork removal process, along with the audible pop and explosion of bubbles when the liquid hits a dry glass. So I suppose that creates its own little party.

But sparkling wine has a superb raison d'etre, and a most mundane one it is: It makes food taste better.

All of the discussion about what wine goes ...

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