There’s something delicious and irresistible about a new champagne. The best ones are tart and dense with bubbles that pop on your tongue, with just the slightest linger of sweetness. Which is why when we tried the Moët & Chandon Imperial 2002 (in adorable mini bottles) we were hooked. The setting was awards season Hollywood and the party was a modern day Gatsby indulgence – towering vases of white flowers, dramatic chandeliers, bites of crabcakes and foie gras, shrimp and lamb. But it was the champagne bubbles buzzing on our tongue that stood out as sensational, and for that we are ever wiser.