Champagne earns its texture from a second fermentation in the bottle followed by extended time resting on its lees. Fine, persistent bubbles and a saline, chalky finish that reflects the region's limestone. Veuve Clicquot is the name on the bottle. Chill it properly but not to freezing, and use a glass with some bowl to it. Pairs with shellfish, salty snacks, and roast poultry.