1. WHAT IT IS

A small, cool region in north-eastern France, 140km from Paris, with 34,000 hectares of vineyards. Only sparkling wine made here can be called Champagne, mainly from Chardonnay, Pinot Noir and Meunier.

2. HOW IT TASTES

Fine bubbles, citrus and green apple, with brioche and toast notes from ageing in the bottle. Crisp and elegant.

3. THE LAND

• Montagne de Reims – mainly Pinot Noir

• Vallée de la Marne – mainly Meunier

• Côte des Blancs – mainly Chardonnay

• Côte des Bar - further south, Mainly Pinot Noir

4. HOW IT’S MADE

First fermentation – still wines are made, then blended

Second fermentation in the bottle – a little sugar and yeast create the bubbles

Riddling and disgorging – the sediment is collected in the neck, frozen and removed

Dosage – a touch of sugar sets the style, from Brut Nature (driest) through Brut to Doux (sweetest)

5. THE VILLAGES

319 villages may grow grapes for Champagne, each graded from 80% to 100%:
• Grand Cru – 17 villages, graded 100%

• Premier Cru – 42 villages, graded 90–99%

• The rest – 260 villages, graded 80–89% (Anton’s “Mötley Cru”)

6. OUR RECOMMENDED PAIRING

Serve well chilled, and open by turning the base of the bottle, not the cork.
• Oysters and shellfish – the classic match

• Fried and salty bites – tempura, even crisps

• Soft cheeses – Brie, or Chaource from Champagne itself

7. SAY IT RIGHT

Reims = “Rance”, not “Reams”.

8. IN A WORD

Celebration. The wine of every toast – and, as Madame Bollinger showed, of almost every other moment too.