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The refreshing Blanc de Blancs shows nuances of apple and pear with a toastiness mid-palate. The firm acidity is complemented by a gentle mousse that highlights the pale straw color. This is a wine that will age well with cool cellaring.
For perfect food pairing, serve the Blanc de Blancs with shellfish, sole, trout, sashimi, calamari, veal scaloppini or angel hair pasta with champagne-tarragon cream sauce.
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