The bubbles in Champagne come from a second fermentation carried out inside the bottle you're holding. That lees contact is where the bready, brioche and toasted-nut character comes from — not from the grapes. This is the 2016 from Louis Roederer Cristal. Chill it properly but not to freezing, and use a glass with some bowl to it. Pairs with shellfish, salty snacks, and roast poultry.