Champagner

Furaneol in the fruit and yeast esters in the glass land in the same place.

Bubbles carry the lactones straight up the nose. White peach only — Prosecco, if you want the Bellini.

Chalk under the vines, chalk in the shell. Acid and brine, nothing in between.

Autolysis and iodine, plus bubble enough to clear the fat each time.

Bubbles scrub butterfat off the palate and the yeast note matches the rind.

Autolysed yeast is bread. The wine spent years in contact with the same thing.

Acid on acid, but the bubbles stop it stacking and carry the perfume up.

Bubbles and acid do to melon what a squeeze of citrus does, but slower.

Oily cure, hard acid, carbonation to reset. Three moves, one mouthful.

Salt crystals and bubbles; the umami rounds out an aggressively dry pour.

Fried skin needs carbonation more than it needs sauce. Grease meets scrub.

Bubbles carry the aroma up; the acid stops the cordial reading as squash.

Autolytic yeast against cure funk, and the bubbles scrub the fat off.

Bubbles are abrasive and this fat is silky. Straight mechanical contrast.

Bubbles cut a fish whose whole appeal is being slippery.

Crisps and champagne: salt, fat and starch against acid. Nobody admits it works.

Blanc de blancs carries benzaldehyde already; the nut just makes it louder.

Aged cheese crystals plus autolytic nuttiness. Both taste of time in a cellar.

The wine already tastes of lees; a yeasted dish just doubles the count.

Bubbles carry volatile perfume upward and the yeast note stops it going sugary.

Brine wants bubbles and bone-dry acid. Nothing else survives it.

Yeast autolysis and a saline green leaf; the bubbles carry the aroma upward.

Autolysis notes and shell-roast notes are the same yeasty compound.

Iodine roe needs acid to stop it turning metallic halfway through.

Both live on yeast autolysis. The bread makes the wine taste older.

Autolytic yeast notes in the glass mirror the truffle exactly.

Acorn fat melts at mouth temperature and the bubbles take it straight off.

Struck-flint thiol from autolysis, drain sulfur from the leaf. They meet head-on.

Autolysed yeast reads as biscuit against cocoa butter. The bubbles are what cut the fat.

Autolytic yeast under a leather-apricot flower; the bubbles carry ionone straight up.