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The Daily Telegraph

Published:  23 July, 2008

JONATHAN RAY tries food matching with sweet Champagne and is pleasantly surprised by the results. Pt de foie gras with Pol Roger demi-sec 'goes down an absolute storm', and after a selection is tried with an Eton Mess pud, Ray and his guests are convinced that 'sweet Champagne is the best thing since sliced bread'. He explains that in the past Champagne was much sweeter than we are used to, and that the drier styles only took over since the 1920s.