When serving champagne, keep food simple. And don't forget the salt

07/10/2013 | Washington Post (tiered subscription model), The

Benoit Gouez, chef de cave of Moet & Chandon, wants more Americans to view champagne as a wine that can stand up to a meal instead of an aperitif or celebratory sipper. He suggests pairing champagne with uncomplicated dishes. "And play with salt. Champagne likes salt," he said.

View Full Article in:

Washington Post (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Executive Pastry Chef
Princeton University
Princeton, NJ