Eric Rodez's Cuvée des Crayeres Ambonnay Grand Cru NV was an excellent Champagne with an interesting nose of chalk and red grapefruit with some cereal meal. Creamy and rounded, yet with structured acidity and highly complimentary oak treatment.
Surprisingly, a very good combo with an Indonesian-styled beef and veg stirfry (the sauce comprising lemongrass, galangal, palm sugar, dark soy sauce, chilli, and lime juice).
This is one of the best wine matches that I have ever had with southeast Asian stirfry!
Claude Cazals' Cuvée Vive Grand Cru NV was a graceful Champagne with a fine bead, gentle aromas of flowers (heather) and chalk, hiding a silken texture under a youthful effervescence.
Seemingly not so suitable with seafood, at least not oysters, or fish/scallops with creamy root veg purées and butter-wine based sauces (link to food pics).