First up was an Alsatian sparkling white wine (not called Champagne because its grapes are not grown in Champagne region), made from Chardonnay grapes by Pierre Sparr Marquis. but in a good way:) For an entree I had Filet Mignon with Foie Gras and Madeira sauce which paired well with the Andre Lurton Chateau Couchery Rouge Pessac-Leognan.