champagnes

Champagne is a sparkling wine produced in the Champagne region of northeastern France. It is made primarily by the traditional method, which involves a second fermentation in the bottle that creates carbonation, as well as a process of riddling and disgorgement to remove sediment. The region’s cool climate and chalky soils contribute to high acidity and distinctive mineral character in many wines.

Grape varieties permitted in Champagne are Chardonnay, Pinot Noir, and Pinot Meunier. Most non-vintage champagnes are blends from multiple vintages, while vintage champagnes use grapes from a single year and are aged longer. Styles include blanc de blancs (primarily Chardonnay), blanc de noirs (Pinot Noir or Pinot Meunier), and rosé. The sweetness level ranges from brut nature to demi-sec, with brut being the most common.

Regulation and labeling: The term Champagne is restricted to sparkling wines produced in the Champagne region under AOC/AOP rules. The wine typically receives a dosage after disgorgement, which adjusts sweetness and aroma.

Serving and aging: Champagne is usually served well chilled, about 6–10°C. Non-vintage champagnes are often consumed younger, while high-quality vintage and prestige cuvées can age for many years or decades.

Industry and culture: The Champagne region remains a major center of luxury branding and sparkling-wine production, with houses such as Moët & Chandon, Veuve Clicquot, and Laurent-Perrier among its well-known producers.