How could a four-course dinner that featured imported caviar, seared Dover sole, Provimi veal roulade, and pink grapefruit chiffon cake been made even more delectable? By perfectly pairing each course with a champagne. Mountain Park members savored the cuisine while sipping on Dom Perignon 2012, Ruinart Blanc de Blanc Non-Vintage, Veuve Clicquot Rose 2012, and Moet & Chandon Nectar Imperial Blanc.
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