dry champagne

So for the great match, a totally dry Champagne.

Almost any dry Champagne will go well with sushi, not to mention fried chicken.

All that was missing was the smell of dried Champagne.

It is a dry Champagne of great depth and power with immensely complex flavors.

She clinked glasses and sipped at the very dry champagne.

A French term for a very dry Champagne or sparkling wine.

Fortified wine, liqueur, and dry champagne are probably the most common choices.

It left a numbing tingle at the back of his palate, like dry champagne.

An extra dry champagne, such as the Pindar blanc de blancs, will have more.

I poured myself one final flute of perfectly dry champagne and took a long, slow, luxurious sip.

The first slightly dry Champagne to emerged was labeled demi-sec or "half dry".

A puff of cold-waved hair the color of dry champagne crowned a roundish face.

At this stage add 1g per gallon potassium sorbate to stabilise the wine and now decide whether you want a sweet or dry champagne.

Franz Schlieffen asked for Rhine wine, and upon being told there was none, accepted a glass of dry champagne.

Everybody called for cigars, and Stubbs, the butler, suddenly appeared from the depths of nowhere with a fresh bottle of dry champagne.

Crème Ninon is a soup with a base of a heavy stock purée of green peas and dry champagne.

It used to be said that Lester Piggott survived on Havana cigars and the driest champagne.

With this dessert the Lees suggest a dry Champagne, like Veuve Clicquot.

Mr. Balfour's book is its own category: autobiographical sketches dropped into a glass of dry Champagne and stirred well.

The recessed light fixtures in the clubhouse were pockmarked with sticky drops of dried champagne, adding to the championship ambiance.

Have you popped the cork on a bottle of Sainsbury's Extra Dry Champagne?

The play winds up tasting less like bitter medicine than mouth-puckeringly dry Champagne, which in this instance is served in a gothic goblet.

Francophiles would have difficulty distinguishing this pale gold, slender, fruity, food-friendly sparkling wine from a stylish dry Champagne.

Along the way, Bly presented each division superintendent with a quart of Mumm's Extra Dry Champagne.

The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London.