Le-Mesnil-sur-Oger, Oger, Avize and Cramant

This deeply delicious and impressive Blanc de Blancs pairs with a lightly battered fish fillet served with tangy tartare sauce on toasted brioche or a classic Spanish tapa of gambas al ajillo: juicy prawns cooked in a rich olive oil and garlic sauce, seasoned with salt and chilli flakes, then garnished with parsley and served with crusty bread and a fresh squeeze of lemon.