Paired Up

While you might enjoy champagne, you probably never think to drink it with hairy crab. But gourmands are discovering the benefits of matching bubbly with Asian cuisine. Experts say the region's light cooking styles go perfectly with sparkling wines. Lau Chi Sun, founder of the Chinese magazine Wine Now, says the match "is very good because champagne's acidity helps to clean the palate."

Such is the success of this effervescent pairing that the houses of Dom Perignon, Krug, Mot and Veuve Clicquot all trumpet its merits. Veuve even promotes its 1996 Rich Reserve as a companion for...

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