Pages tagged Champagne
Culture
The Vernissage and the Shell
From de Heem and Chardin to Manet's 1869 Salon picture and today's art-fair previews, oysters keep turning up in the art world, on the canvas and around it.
Taste & Science
Why Champagne and Oysters Work
Glutamate from lees-aged Champagne meets the nucleotides in an oyster at the tongue's umami receptor, and each makes the other taste stronger. Which bottles and oysters push it furthest.