Champagne

Champagne is a sparkling wine produced in the Champagne region of France. The name is legally protected by European Union and French laws, and only wines from this region that follow the established rules may be labeled as Champagne. The principal grape varieties permitted are Pinot Noir, Pinot Meunier, and Chardonnay, though small percentages of other varieties may be allowed in some blends.

Champagne is typically made using the traditional method, known in French as the methode champenoise. A base still wine undergoes a second fermentation in the bottle to create carbon dioxide and bubbles. After aging on the lees, the bottle is riddled to collect sediment, disgorged to remove it, and dosed to adjust sweetness before final sealing. Some non-Champagne sparklers use the Charmat or tank method, but these are not labeled Champagne.

Geographically, the region lies northeast of Paris and features chalky soils that contribute to acidity and aging potential. Styles range from non-vintage brut to prestige cuvées with extended lees aging and complex texture. Common aromas include citrus, green apple, brioche, and almond, with a refined, persistent mousse. Champagne has a significant cultural and economic role in France and worldwide, produced by large maisons such as Moët & Chandon, Veuve Clicquot, and Bollinger as well as by independent growers. Outside the region, the term Champagne is sometimes used informally for sparkling wines, but legally it denotes wines from this specific area.