Champagne is the cool northern French region that gives its name to the world's benchmark sparkling wine. Chardonnay, Pinot Noir and Pinot Meunier are grown on chalk soils and made sparkling by the traditional method — a second fermentation in bottle and extended lees ageing. The result is fine, persistent bubbles, high acidity, and flavours of green apple, citrus, brioche and chalky minerality.
Structure
| Body | Champagne's marginal climate gives the racing acidity essential to great fizz. Most houses blend villages and vintages for a consistent non-vintage style; vintage and prestige cuvées come only from the best years. Grower Champagnes increasingly express single villages and terroirs. |
|---|---|
| Acidity | Very high, the backbone of the style. |
| Tannin | None (sparkling). |
| Finish | Long and fine, with citrus, brioche and chalk. |
| Aroma | Green apple, citrus, brioche, almond and white flowers. |
Serving: 8–10°C (46–50°F). · Decanting: None; serve in a tulip glass.
Champagne drinking window
| Tier | Drinking window |
|---|---|
| Non-vintage Brut | Drink within 1–4 years of purchase. |
| Vintage | Best 5–15 years. |
| Prestige cuvée | 10–30+ years. |
| Vintage | Drinking window |
|---|---|
| 2012 | Drinking beautifully now. |
| 2015 | Hold to 2030. |
| 2018 | Cellar to 2035. |
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Champagne — questions answered
Why can only this region call its wine Champagne?
Champagne is a legally protected appellation; only traditional-method sparkling wine from the Champagne region of France may use the name.
What makes Champagne's chalk soil important?
The chalk drains well, regulates water and contributes to the wines' minerality and finesse.
What is non-vintage Champagne?
A blend across multiple years for a consistent house style — the most common and food-friendly form of Champagne.
What food pairs with Champagne?
Oysters, lobster, fried foods and canapés — its acidity and bubbles refresh the palate.