Traditionally served with desserts, and particularly fruit desserts, especially ones made with red fruits, but can also be served as a nice accompaniment to fish grilled on a plancha and grilled shellfish. Non-vintage champagne is considered a highly skilled art of blending; it means that if you buy a particular brand or product, you know roughly what to expect taste-wise. The failure of some of the pink Champagnes to meet expectations aside, the overall standard of samples in this year’s competition was not only high, but higher than ever before. And with that in mind, please read on to see where the quality lies, as we reveal all the medallists from the Champagne Masters 2022. Non Vintage

Treasure bubbles to the surface". The Australian. News Limited. 18 July 2010 . Retrieved 18 July 2010. For the most part, the standard of Brut NV being made today is excellent. A product of better viticulture and pressing, cleaner juices and more reserve wines, not forgetting longer times spent ageing on and off the lees, and improved bottling procedures, along with lower dosages, Brut NV today tends to mix depth and complexity with precision. At their best, these are layered wines, with honeyed notes, along with fresh fruit, and nutty, bready interest, along with dry and bright edge, ensuring that they serve that aperitif moment – for which they are crafted – brilliantly. Smoked salmon and champagne The popular pairing of champagne with smoked salmon might be influenced more by status rather than taste, as historically both were considered expensive luxuries. Our experts said the champagne acts like a squeeze of lemon, providing acidity to cut through the richness of the salmon. As long as you choose a dry champagne, it's not a bad match. Concluding on this category in the context of the overall competition, Pedley stated, “It is a bold thing to say, but if we steered consumers away from Rosé Champagne and towards standard Vintage we would be doing them a huge favour.”Light yellow in colour with green highlights. A strong and generous nose, slightly woody and spicy, characterised by an aromatic richness, blending toasty and buttery aromas.

We asked a panel of independent wine experts to blind-taste a selection of champagnes to uncover the best supermarket bubbly. Don’t serve it straight from the fridge Unless you prefer your champagne really cold, take the bottle out of the fridge 10 minutes before serving – the taste and aroma will be stunted if it's too cold. Consider sweetness Dry champagne is easier to match with food. Sweeter wine such as prosecco is best served without food.NV stands for non-vintage champagne. It is essentially a 'house' blend made using grapes harvested in different years to an established overall taste profile. Non-vintage champagne can last unopened for three to four years, while vintage champagne (from a single year's harvest) can be kept for as long as 10 years. Some people will prefer to store it for a while before opening to allow it to age. Serve with cheese Champagne pairs well with most types of cheese, particularly creamier cheeses. Champagne and comté is a classic pairing. Live well, eat better and stay healthy – sign up to our free monthly Food & Health newsletter for the latest insights delivered straight to your inbox Pair with vegetarian food Champagne tends to work better with vegetarian dishes, as opposed to heavier meat options.