This California sparkler, made by the Moet & Champagne folks from the Champagne region of France, is softly dry with apple, pear, citrus, spice and nut flavors. Winemaker Tom Tiburzi and Chef Chris Manning suggest serving Chandon Brut Classic to refresh the palate when eating fried, salty or creamy foods such as fried calamari, fried Shrimp, Caesar salad or fettucini alfredo.