One of the biggest misconceptions about champagne is that people often don't understand that it is a wine.

This is the view of Perrier-Jouet cellar master Herve Deschamps, who says that champagne is not simply an aperitif but a drink to be paired with fine food.

Speaking to Today, Mr Deschamps says that the best cuisine to complement good champagne is seafood, such as lobsters and scallops.

Fresh sea bass and vegetables also work excellently with vintage champagne, although duck, lamb and veal present more of a challenge.

However, wine enthusiasts should not even try pairing champagne with cheese or beef, as Mr Deschamps claims it is "impossible".

Perrier-Jouet recently announced it is to introduce a limited-edition anniversary vintage, signifying the Champagne house's "remarkable craftsmanship".

The Living Legacy blend has been chosen by Mr Deschamps for its "excellent ageing capacity" and has been produced to mark the bicentenary of the Champagne estate.