Champagne

Where it started

Champagne's wine was at first still and later became sparkling, and "Champagne Wines" appear by name from the 1690s.² Phylloxera reached Europe in 1863 and devastated the vineyard; growers and houses replanted on American rootstock after founding the Association Viticole Champenoise in 1898.² The AOC system arrived in 1935 and the Champagne designation was recognised on 29 June 1936.¹

Where and how it's made

The region lies some 90 miles east of Paris and is the only place Champagne is made.³ It covers 319 crus, or villages, across five départements.⁴ Four main sub-regions make up the vineyard: Montagne de Reims, Marne Valley, Côte des Blancs and Côte des Bar.³

Chardonnay, Pinot Noir and Meunier are the main grapes.⁵ Pinot Noir covers 38 percent of the vines; Meunier's name means flour miller, from the powdery look of its young leaves.⁵ Five rare varieties are also allowed, Chardonnay Rose since 2025.⁵ Every bottle spends at least 15 months in the producer's cellar before release.⁶ Pressure inside reaches 5 to 6 bar.⁴

How to taste it

Tulip glass, 8 to 10°C.⁴ Chardonnay brings liveliness, citrus and white flowers; Pinot Noir body and red fruit; Meunier roundness and yellow fruit.⁶ Pair with oysters, gougères or popcorn.

Styles and what the label means

• Non-vintage Brut — a blend of years in the house style; under 12 g/L sugar.⁴
• Vintage — grapes from one outstanding year only.⁴
• Blanc de Blancs — white grapes only, mostly Chardonnay.⁴
• Blanc de Noirs — Pinot Noir and/or Meunier only.⁴
• Demi-Sec / Doux — 32 to 50 g/L / over 50 g/L sugar.⁴
• RM, NM, CM — grower, négociant house, cooperative, printed by the registration number.⁷