Discover the world of champagne
Introduction to the world of champagne
The world of champagne is one of exclusivity, luxury and fine tradition. Champagne, the finest of all sparkling wines, is produced according to strict rules from specific grape varieties such as Chardonnay, Pinot Meunier and Pinot Noir. The elaborate production process and special bottle fermentation, also known as the Méthode Champenoise, give champagne its distinctive character and high quality standard.
From Blanc de Blancs to rosé champagnes, each category offers a unique taste experience. Brands such as Moët Chandon, Veuve Clicquot and Dom Pérignon are synonymous with quality and exclusivity. Champagne is not just a drink, but a symbol of special moments and occasions such as weddings, birthdays and New Year's Eve. The fine perlage created by bottle fermentation and the complex aromas make champagne an incomparable pleasure.
The history of champagne: monks, kings and big names
The origins of champagne are inextricably linked to the Champagne region of France, a landscape that stretches around Reims, Épernay and the Vallée de la Marne. Wine has been produced here since the 17th century, but it was only with the development of the Méthode Champenoise that the history of sparkling wine took its legendary course.
One of the most famous figures in this history is Dom Pérignon, a Benedictine monk from Hautvillers Abbey, who was long credited with the invention of champagne. Although the true story of its origins is more complex, Dom Pérignon made a decisive contribution to the refinement of production techniques. His goal was to produce the clearest, finest wine possible – and the result of his efforts later became world-famous.
With the rise of the French court and the nobility's enthusiasm for sparkling wine, champagne began its journey as a royal drink. Sparkling wine became a symbol of wealth, festivity and abundance. To this day, it is considered the drink of kings and of special moments.
The importance of the Méthode Champenoise
The traditional production method, known as the Méthode Champenoise, is at the heart of all champagne production. This technique of bottle fermentation ensures the fine perlage that distinguishes champagne from simple sparkling wine or crémant.
After the first fermentation in the tank, the second fermentation takes place directly in the bottle. A mixture of yeast and sugar, known as liqueur de tirage, is added to the base wine. This second fermentation produces the carbon dioxide and is responsible for the characteristic mousseux, the delicate, lingering play of bubbles in the glass.
The subsequent ageing on the lees, often lasting several years, has a lasting influence on the aromas. Notes of brioche, toasted bread, nuts or even honey are typical characteristics of long lees ageing. Names such as Veuve Clicquot, Krug and Louis Roederer are examples of this elaborate craftsmanship.
The geography of Champagne: unique soils and climate
The Champagne region is characterised by chalky soils and a cool climate, which is ideal for growing classic grape varieties. Different soil types, such as limestone and chalk, have a significant influence on the characteristics and quality of the champagne. The chalky soil ensures optimal drainage and creates an ideal temperature balance between day and night. The three most important sub-regions – Montagne de Reims, Vallée de la Marne and Côte des Blancs – each have their own characteristics.
Pinot Noir vines dominate the Montagne de Reims, giving the champagne its power and structure. The Vallée de la Marne is known for Pinot Meunier, which brings fruit and freshness to the cuvées. The Côte des Blancs is home to Chardonnay, which contributes elegance, minerality and finesse.
Some sites are classified as Grand Cru or Premier Cru – a seal of quality that underlines the excellence of the vineyards. Grand Cru sites such as Ambonnay, Avize and Aÿ enjoy the highest international recognition and are often the basis for exclusive cuvées from renowned houses such as Armand de Brignac and Salon.
The most important grape varieties for Champagne
Three grape varieties form the foundation of classic Champagne: Pinot Noir, Pinot Meunier and Chardonnay. The importance of grape varieties for the quality and character of Champagne is enormous, as each grape contributes specific aromas and structures. Pinot Blanc, Pinot Gris, Arbane and Petit Meslier are also permitted, but only play a minor role.
- Pinot Noir gives sparkling wine strength, structure and red fruit aromas such as cherry and raspberry. It is particularly characteristic of rosé champagnes and adds richness to Blanc de Noirs cuvées.
- Pinot Meunier is known for its freshness, fruitiness and uncomplicated aromas. The grape variety is often used in young, easy-drinking champagnes and gives the wines a lively note of apple and stone fruit.
- Chardonnay, the only main white grape variety, stands for elegance, minerality and longevity. A Blanc de Blancs, such as Laurent Perrier or Louis Roederer, is made exclusively from Chardonnay and impresses with delicate citrus notes, floral aromas and freshness.
- Pinot Blanc, also known as Weissburgunder, is a rarer but permitted grape variety that adds extra freshness to some cuvées.
The variety of champagne styles: from brut to demi-sec
Not all champagnes are the same. Compared to other high-quality sparkling wines such as Prosecco, Crémant and Cava, which all have their own unique production methods and characteristics, champagne stands out for its exclusivity and complexity.
- An Extra Brut or Brut Nature contains minimal or no dosage and showcases the wine in its purest form – clear, precise and with pronounced minerality. These wines are excellent with seafood and light cuisine.
- The classic Brut Champagne, with a dosage of up to 12 grams of sugar per litre, is the all-rounder among the styles and harmonises well as an aperitif or with many dishes.
- Demi-Sec or Doux champagnes have a higher sugar content and are particularly suitable for desserts or blue cheese. Brands such as Moët Chandon and Veuve Clicquot also offer impressive products in this category.
Blanc de Blancs and Blanc de Noirs: expression of the grape varieties
The terms Blanc de Blancs and Blanc de Noirs provide information about the grapes used. A Blanc de Blancs is made exclusively from white grapes, usually Chardonnay, and is elegant, fresh and citrusy. These wines are often long-lived and develop complex aromas over time.
A Blanc de Noirs, on the other hand, is made from dark grapes – Pinot Noir and/or Pinot Meunier. These champagnes are often more full-bodied, fruity and have a lovely creaminess.
Rosé Champagne: between elegance and expressiveness
Rosé Champagne is more than just a visually appealing alternative. It is produced either by adding a little red wine to the cuvée or by maceration, in which the dark grapes are left on the skins for a short time to extract colour and aroma.
The importance of vintages for the complexity and exclusivity of champagne cannot be overstated. Vintage champagne is only produced in the best vintages and requires a considerable ageing period, which distinguishes it from other sparkling wines such as sparkling wine.
Brands such as Fleur de Miraval and Ruinart Rosé are setting new standards for quality and expression. Rosé champagne captivates with notes of red berries, citrus and often a hint of exotic fruit, making it a versatile partner for food and special moments.
Important champagne brands and their special features
Behind every great champagne there is a story, a name, a style. The variety of champagne brands, from large traditional houses to small wineries, is what makes the world of sparkling wine so fascinating and diverse. Each maison pursues its own philosophy, whether in the selection of grape varieties, the length of storage or the design of its cuvées. The origin of the grape varieties has a significant influence on the price of champagne, as certain growing regions and the associated costs determine the value and exclusivity of the final product.
Brands such as Moët Chandon, Laurent Perrier, Veuve Clicquot and Louis Roederer have long been established names in the international wine world. However, smaller houses and specialists in prestige cuvées such as Salon, Krug and Armand de Brignac also have their own unique characteristics and have made a name for themselves with their exceptional quality.
The history of champagne brands
The history of champagne brands dates back to the 17th century. One of the oldest and best-known brands is Ruinart, founded in 1729. Other renowned brands such as Moët & Chandon, Veuve Clicquot and Taittinger followed over time. Each brand has its own history and tradition, but they all share a passion for producing high-quality champagne.
The Méthode Champenoise, the traditional method of champagne production, was refined by Dom Pérignon, a monk. Today, brands such as Laurent Perrier, Armand de Brignac and Fleur de Miraval are part of the champagne world and offer a variety of champagne types, from Blanc de Blancs to rosé champagnes. These brands stand for the highest quality and set standards in the world of sparkling wine.
Dom Pérignon: The icon among vintage champagnes
Dom Pérignon is probably one of the best-known names in vintage champagne. The Moët Chandon house is responsible for this prestigious cuvée, which is only produced in particularly good years. Dom Pérignon stands for complexity, elegance and the ability to mature over decades. Each vintage reflects the climate and characteristics of that particular year's harvest.
Bottle fermentation, combined with long yeast ageing, gives Dom Pérignon fine bubbles, dense aromas and a balance of freshness and depth. Connoisseurs appreciate not only the current vintage, but also older editions or rarities such as the P2 or P3 releases.
Krug: synonymous with craftsmanship and depth
The House of Krug has always pursued the goal of producing the best champagne – regardless of vintage differences. Krug's Grande Cuvée is a blend of over 120 different wines, some of which are up to 15 years old. The result is a complex, expressive sparkling wine with enormous ageing potential.
In addition to the Grande Cuvée, Krug also offers exclusive vintage champagnes and the rare Clos du Mesnil line, which is made exclusively from Chardonnay grapes from a single plot.
Armand de Brignac: luxury with charisma
Armand de Brignac, often known as Ace of Spades, became world famous for its striking metal-covered bottles. However, behind the luxurious appearance lies solid craftsmanship. Armand de Brignac's cuvées are produced in small quantities by hand and are characterised by intense fruit, elegant perlage and balanced acidity.
The prestige line includes Brut Gold, Rosé, Demi-Sec and vintage wines, which have achieved the highest ratings in international tastings.
Veuve Clicquot: The legacy of a strong woman
Veuve Clicquot is one of the most traditional champagne houses in the Champagne region. Founded in the 18th century and shaped by the innovative widow Barbe-Nicole Clicquot-Ponsardin, who developed the riddling process, among other things, the house is known for its expressive, Pinot Noir-dominated cuvées.
The Yellow Label Brut is a classic that is appreciated worldwide. The vintage wines, La Grande Dame and the house's rosé champagne also enjoy a high reputation and carry on the legacy of the founder.
Louis Roederer: Quality and independence
Louis Roederer is one of the few large champagne houses that is still family-owned and financially independent today. This independence allows it to pursue the highest quality without compromise. The house cultivates a large part of its vineyards itself and is committed to sustainable cultivation.
Louis Roederer's most famous wine is undoubtedly Cristal, a prestige cuvée originally developed for the Russian tsar's court. Cristal stands for elegance, harmony and a delicate interplay of fruit and minerality.
Laurent Perrier: freshness and modernity
The Laurent Perrier house stands for elegant, fresh cuvées that are characterised in particular by a high proportion of Chardonnay. The Ultra Brut, a particularly dry variant, and the Blanc de Blancs Brut Nature showcase the house's signature style: precision, clarity and balance.
Another highlight is the Cuvée Rosé, which has been produced since the 1960s as one of the first single-varietal rosé champagnes using maceration and is now considered a benchmark for this style.
Taittinger: The power of Chardonnay
Taittinger also relies heavily on Chardonnay and is known for its particularly elegant, fine champagnes. The prestigious Comtes de Champagne Blanc de Blancs cuvée comes from the best Grand Cru vineyards of the Côte des Blancs and impresses with citrus notes, delicate floral aromas and great ageing potential.
The house's classic Brut Réserve and Rosé champagnes are also highly regarded worldwide and regularly feature among the recommendations of international wine experts such as James Suckling and Wine Spectator.
Mumm: dynamism and freshness for every occasion
Mumm is one of the largest champagne houses and is known for its lively, fresh cuvées. The Cordon Rouge Brut is the house's flagship product and offers a harmonious balance between fruitiness and freshness.
Its dynamic effervescence and accessibility make Mumm champagne a popular choice for a wide variety of occasions, whether as an aperitif, with brunch or with light starters.
Perrier-Jouët: Floral elegance from Champagne
The Perrier-Jouët house stands for floral champagnes with a distinctive signature. The prestigious Belle Epoque cuvée is not only known for its artistic bottle design, but also for its aromas, which are a prime example of fine, floral notes, lightness and elegance.
The house's style is based on a high proportion of Chardonnay, which gives the wines freshness and elegance.
Awards and ratings: guidance for connoisseurs
Champagne houses that regularly achieve high ratings in international competitions and tastings are considered a guarantee of quality and consistency. Names such as James Suckling, Wine Spectator and Decanter award annual prizes and points to help consumers make their choice.
A high score, such as 95 points or more from Wine Spectator, stands for excellent quality. However, personal preferences and individual taste play just as important a role as expert ratings when choosing the right champagne.
Champagne and food: perfect harmony on the palate
Champagne has always been a symbol of luxury, elegance and joie de vivre. But this noble sparkling wine is not only an excellent choice as an aperitif or for festive occasions. It also proves to be a versatile accompaniment to a wide range of dishes. The variety of styles, grape varieties and production methods makes it possible to find the right champagne for almost every dish.
The secret to successful food pairing lies in the balance between the freshness, acidity, effervescence and aroma of the champagne and the textures and flavours of the food. The Méthode Champenoise, with its bottle fermentation, is particularly effective at producing fine bubbles and a complex structure that unfolds impressively when paired with different dishes.
The right champagne for an aperitif
Fresh, lively champagnes such as a Blanc de Blancs or an Extra Brut are particularly suitable as an aperitif. These wines, mostly made exclusively from Chardonnay grapes, score with citrus notes, green apple and a fine minerality. A Blanc de Blancs from Laurent Perrier or Louis Roederer underscores the lightness of small appetisers such as puff pastry with cream cheese and herbs, Parmesan crisps or olives.
Light terrines, smoked salmon with a little lemon zest or marinated scallops also go well with a cool glass of Extra Brut. Here, the freshness of the sparkling wine really comes into its own and ensures an invigorating start to the culinary experience.
Fish and seafood: classics reinterpreted
The combination of champagne with fish and seafood is the epitome of successful wine and food culture. Rosé champagne or a brut with a higher proportion of Pinot Noir or Pinot Meunier are ideal partners for stronger flavours from the sea.
A vintage champagne from Moët Chandon or Veuve Clicquot with fine maturity and a hint of brioche and nuts goes excellently with grilled sea bass on fennel vegetables or tuna tartare with sesame and soy.
Oysters, probably the most classic accompaniment to sparkling wine, are best paired with a very dry Extra Brut from the Grand Cru vineyards of the Montagne de Reims. The salty freshness of the seafood and the mineral clarity of the champagne complement each other perfectly.
Another tip: lobster with vanilla butter or scampi with saffron foam harmonise wonderfully with a Blanc de Blancs from Salon or Taittinger. Here, the fine perlage emphasises the delicate sweetness of the shellfish, while the acidity brings freshness.
Champagne and meat dishes: a versatile accompaniment
Champagne shows its class not only with fish, but also with meat. Rosé champagnes in particular, such as Fleur de Miraval or a powerful Brut Rosé made from Pinot Noir, have enough backbone to accompany aromatic meat dishes.
A delicate beef carpaccio with Parmesan shavings and balsamic cream benefits from the fruitiness of a Pinot Noir-dominated champagne. Roasted duck breast with cranberries or veal loin in a mustard crust go well with a rosé champagne with delicate berry aromas and a fresh finish.
A mature vintage champagne with Pinot Meunier and Pinot Noir also goes very well with game dishes such as saddle of venison with cassis jus and fried chanterelles. Its structure and aromas of yeast, bread crust and dried fruit offer an exciting contrast to the intense spiciness of the game.
Cheese and champagne: an underrated dream team
Cheese and wine are considered a classic duo, but cheese and champagne also make an appealing combination. The effervescence of sparkling wine refreshes the often creamy mouthfeel of cheese and creates a harmonious balance.
A Blanc de Blancs goes particularly well with mild goat's cheese or a young Brie. The freshness of the Chardonnay complements the delicate acidity of the cheese and ensures a lively taste experience.
A Brut Champagne with a little maturity, playing with notes of hazelnut and toasted bread, is recommended with a mature Comté or a slightly salty Gruyère. Champagnes from Krug or Armand de Brignac, which often have complex yeast aromas, emphasise the intense flavours of these cheeses.
Another highlight: a creamy blue cheese such as Roquefort paired with a slightly sweet Demi-Sec champagne. The sweetness of the wine harmonises with the strong saltiness and creates a perfect balance.
Vegetarian dishes and champagne
Champagne also shows its versatility with vegetarian dishes. A fresh Brut Nature goes well with salads with citrus fruits, rocket and goat's cheese, while a Blanc de Blancs is ideal with asparagus with hollandaise sauce or lemon risotto.
Stuffed courgette flowers, ratatouille or a creamy risotto with green asparagus and Parmesan are perfectly complemented by a balanced Brut champagne. The freshness of the sparkling wine highlights the aromas of the vegetable dishes while providing a pleasant counterbalance to the creaminess of the food.
Dessert and champagne: sweet temptation meets sparkling elegance
Although champagne may not be the first thing that comes to mind for dessert, there are some exciting possibilities here. Demi-Sec or Doux champagnes with a higher residual sugar content are particularly wonderful accompaniments to sweet dishes.
A lemon tart with meringue, a crème brûlée with vanilla or an almond biscuit with orange blossom harmonise perfectly with a Demi-Sec from Louis Roederer or Veuve Clicquot.
A rosé champagne also reveals its full charm with fresh berries, such as strawberries or raspberries with a little mascarpone. The delicate fruit aromas combine with the sweetness of the dessert to create a balanced taste experience.
Chocolate and champagne: a play of contrasts
Dark chocolate, especially when refined with orange zest or salted caramel, goes well with a strong rosé champagne or even a mature brut. The tart cocoa aromas are enlivened by the freshness and effervescence of the sparkling wine without overpowering the aromas.
A tip for special moments: a dark chocolate tart with a glass of Fleur de Miraval Rosé offers an extraordinary taste experience for all the senses.
The perfect enjoyment: serving, storing and enjoying champagne correctly
When choosing a champagne, people often pay careful attention to its origin, grape variety and vintage. However, serving it correctly, choosing the right glass and storing it properly are also crucial factors in allowing this noble wine to develop its full potential. Only the harmonious interplay of all these factors allows champagne to become what it is meant to be: the epitome of enjoyment and elegance.
The optimal drinking temperature for champagne
Temperature plays a key role in the enjoyment of sparkling wine. If the champagne is too warm, the aromas often seem heavy and the perlage recedes into the background. If it is too cold, however, the cold and carbon dioxide block the delicate aromas and make the champagne taste dull.
The ideal serving temperature depends on the type of champagne:
- For non-vintage Brut champagnes, such as Moët Chandon or Mumm, a temperature between 8 and 10 degrees Celsius is recommended.
- Blanc de Blancs or Extra Brut varieties benefit from a slightly cooler 6 to 8 degrees Celsius.
- Vintage champagnes or mature cuvées, such as those from Dom Pérignon or Krug, should be enjoyed slightly warmer, at around 10 to 12 degrees Celsius, to allow their complex aromas to fully develop.
A simple but effective method is to place the bottle in the refrigerator about two to three hours before serving. Shortly before serving, the champagne can then be placed in an ice bucket for a few minutes to keep the temperature constant.
Pouring champagne correctly: the art of preserving the bubbles
The right moment to open the bottle: the cork as part of the presentation
Opening a bottle of champagne is an act of staging. The focus is not on the loud pop, but rather on the gentle release of the cork, accompanied by a soft ‘sigh’ – affectionately known in France as the ‘soupir de la bouteille’.
The bottle is held at a slight angle and the cork is opened with a slow, controlled twist. The pressure inside the bottle ensures that the cork comes out almost by itself. A carefully opened glass of Salon, Dom Pérignon or Armand de Brignac unfolds its perlage in an elegant manner.
Pouring champagne – more than just a simple gesture
Pouring sparkling wine slowly and at an angle along the side of the glass prevents excessive foaming and preserves the fine bubbles produced by bottle fermentation, which are the result of the Méthode Champenoise.
This technique is particularly important with prestigious names such as Armand de Brignac or Salon, whose products are famous for their elegant perlage. The glass should be filled to no more than two-thirds full so that the aromas can develop properly and there is enough room for the carbon dioxide to move.
The play of bubbles: why carbon dioxide is crucial
The fine bubbles that rise when the wine is poured are not only visually appealing, but also a crucial component of the taste profile. The perlage transports the aromas to the surface of the glass and ensures freshness and liveliness.
The duration of the second fermentation in the bottle and the subsequent ageing on the lees, also known as autolysis, have a major influence on the quality of the bubbles. A Grand Cru or Premier Cru champagne, for example from the Vallée de la Marne or the Montagne de Reims, often benefits from long ageing on the lees, which makes the carbon dioxide appear particularly fine and creamy.
Sabrage: the spectacular way to open champagne
Sabrage is very popular for special occasions. It involves running a sabre along the neck of the champagne bottle until the glass rim breaks off. This technique dates back to Napoleonic officers who used it to celebrate their victories.
When sabering, it is important that the bottle is well chilled and the pressure is sufficiently high. Bottles with classic thick glass, such as magnums or prestige cuvées, are best suited for sabering. A vintage bottle from Krug or a vintage champagne from Dom Pérignon are particularly suitable for this.
Choosing the right champagne glass
The classic, wide champagne glass, once a symbol of glamour, has had its day. Today, we know that this shape allows the fine bubbles to escape too quickly and does not allow the aromas to develop to their full potential. Even the extremely narrow flute, which was long considered the standard, offers little room for aromas.
Tulip-shaped glasses with a slightly bulbous middle and a narrower opening are recommended instead. This glass shape allows the bubbles to linger and the aromas to unfold in a concentrated manner. Many connoisseurs even resort to white wine glasses, especially when it comes to vintage champagnes or complex cuvées.
Brands such as James Suckling and Wine Spectator repeatedly emphasise in their tastings that the glass plays a decisive role in bringing out the characteristics of a champagne. A high-quality glass further enhances the quality of a fine champagne such as a Grand Cru.
Storing champagne: maintaining quality
Champagne likes it cool, dark and constant. The ideal storage temperature is between 10 and 12 degrees Celsius. Temperature fluctuations and direct sunlight damage the wine and can dry out the cork, which impairs the quality.
The prices for champagne include VAT, which is important for potential buyers to understand the total cost of the products.
Bottles should be stored lying down to keep the cork moist and prevent air from entering. Vintage champagnes and fine prestige cuvées from brands such as Veuve Clicquot, Taittinger and Louis Roederer develop impressive depth and complexity through careful storage over several years.
The situation is different for non-vintage champagnes, which are intended for early consumption. Here, it is recommended to enjoy the bottles within two to three years of purchase to best preserve their freshness and effervescence.
Frequently asked questions about champagne
What are the best champagnes?
The best champagnes include renowned houses such as Dom Pérignon, Krug, Louis Roederer Cristal, Armand de Brignac and Salon. Veuve Clicquot La Grande Dame and Laurent Perrier Grand Siècle are also considered top products.
How much does a bottle of good champagne cost?
A good bottle of champagne usually starts at around £40 to £60. For prestige cuvées or vintage champagnes, prices often range from £100 to £300, with top products costing several thousand pounds.
What champagne do the rich drink?
Champagnes such as Armand de Brignac, Dom Pérignon, Krug and Cristal by Louis Roederer are particularly popular with wealthy connoisseurs. These brands stand for luxury, craftsmanship and exclusive cuvées.
What is the difference between sparkling wine and champagne?
The main difference lies in their origin and production. Champagne may only come from the Champagne region of France and must be produced using the Méthode Champenoise with bottle fermentation. Sparkling wine, on the other hand, refers to sparkling wines from other regions with different production methods.
Which champagnes are the best?
The best champagnes are often those that consistently receive high ratings from wine critics such as Wine Spectator or James Suckling. These include Krug Grande Cuvée, Dom Pérignon, Louis Roederer Cristal and Salon Blanc de Blancs.
Which is the world's No. 1 champagne?
The question of the world's No. 1 champagne is highly dependent on personal preference. Dom Pérignon, Krug and Cristal by Louis Roederer are often mentioned. In rankings and critics' lists, this position changes depending on the vintage and rating.