Champagne is probably France’s favorite international beverage, and the whole world clamors for its fine bubbles. But as the people of Champagne say so well, “Champagne is Champagne”. But still…?

Ancestral know-how

This old local adage means one thing: you can only make Champagne… in Champagne! In fact, the Comité Champagne is a fervent advocate of this approach, and is constantly fighting American champagnes and Russian “Shampanskoe” brands. Champagne is made in the eponymous region alone, from only those grape varieties authorized by the specifications, and using the method (known as champenoise) of secondary fermentation in the bottle.

Ever since dear Dom Pérignon understood the bubbling process, still wine has been a thing of the past, and bubbles are all the rage in the region! The process is simple: delicate harvesting of the grapes, pressing and vinification, blending of wines from different grape varieties or years, then bottling for a second fermentation to produce those famous bubbles.

An exceptional Champagne terroir

Over and above this so-called traditional method, which has undergone a great deal of research in order to be constantly perfected, it’s above all a question of terroir. Indeed, if this parameter wasn’t taken into account, how would you tell the difference between a Crémant de Bourgogne and a Champagne?

The AOC Champagne specifications authorize 7 grape varieties: the three main ones are Chardonnay (30%), Pinot Noir (38%) and Pinot Meunier (32%). Arbane, Petit Meslier, Pinot Blanc and Pinot Blanc are also authorized, but represent barely 0.3% of the vineyard. The hillsides, cellars and houses of Champagne have been listed as Unesco World Heritage Sites since 2015, the ultimate recognition of the incomparable quality of the terroir. The resulting wine is fresh and lively, and lends itself perfectly to prise de mousse.

Does champagne taste better on its own or with food?

Of course, it’s impossible to tell you which is the “best” grape variety for Champagne, as it obviously depends on individual tastes! But to help you discover your little favorite, here are a few facts…

Blanc de Blancs Champagnes (made from a white grape variety, almost always Chardonnay) produce the purest, most elegant wines, with lively aromas of citrus fruit, green apple or white flowers. We recommend drinking them on their own, as an aperitif for example! Next come Blancs de Noir, made from grapes with black skins (but white juice). There are two possibilities here: on the one hand, Champagnes made from Pinot Noir grapes, which give off aromas of red fruit, with a marked structure and body. On the other hand, Champagnes made from Pinot Meunier grapes give more supple, rounded, gourmet wines. They’re the perfect accompaniment to any meal, from starter to dessert.

Watch out for dessert, however, where the grape variety will be a little less important. Rely on a higher dosage to compensate for the sugar content of your cake, cream… So go for a dry or even semi-dry Champagne – your taste buds will thank you!