Mid- and higher-priced Champagne

If you're ready to move up to the mid-range price category, Vaynerchuk recommends sticking with the real deal. "The gap is closing. But I definitely feel if you're going to spend $40 or more, stick with Champagne."

Vaynerchuk suggests passing over the big names like Cristal, Dom Perignon, Perrier Jouet, and Taittinger. "These products are over-marketed and overpriced," he says. "Grower Champagne is the way to go."

CaviarWithCucumbersOnPlate

Wonderful local vineyards: Sometimes referred to as artisanal Champagne, grower Champagne is produced by small estate vineyards and has historically been sold mostly in France, where there's a heavy market for it. Importers are only now starting to bring it to the domestic market. Try Gimonnet Paradoxe 2002, Pierre Morlet Grand Reserve, or Pierre Morlet Millesime 1999, Vaynerchuk recommends.

Top tier: Climb up into the elite tier of prestige Champagnes known as Tête de Cuvées and Vaynerchuk is quick to endorse the non-vintage Krug Grand Cuvée. A non-vintage champagne is a blend from two or more years. The Krug Champagne is priced between $110 and $150.

Vaynerchuk describes it as crisp and clean with hints of almonds, smoked oak, apple peel, and even what he describes as "grape nuts cereal" in the mid-palate. "The mid-palate is not where you taste first and it's not where you taste last. It's the flavors in the middle that really excite people, however," he says.

Champagne and Festive Foods

While New Year's Eve undoubtedly is the night of greatest Champagne consumption, and special-occasion toasts are traditionally made with glasses of Champagne, Vaynerchuk believes that Champagne should be enjoyed far more often.

Certain foods make natural pairings with sparkling wines, he says. Caviar and Champagne, of course, is a familiar and luxurious combination. Others combos may be surprising, he adds.

Great with spicy foods: With its high acidity levels, Champagne is a great complement to Indian and Asian cuisines, since it cuts through the spiciness of many dishes.

Vaynerchuk also is a fan of Champagne and shellfish. "Give me a bunch of West Coast oysters and a bottle of grower Champagne, and except for the New York Jets' winning a football game, that's my idea of heaven.

"If you can't have fun with Champagne and food," he continues, still enjoying his food, drink, and sports fantasies, "you're definitely in trouble."

And for dessert? Champagne with crème brûlée or a triple chocolate tart is, in Vaynerchuk's opinion, yet another possible definition of "paradise."

Check out Wine.com for great deals on Champagne and sparkling wine.

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