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Champagne
ABV
12 %
Classification
Grand cru
291084
Top
New
In stock
91:Wine Spectator (Revue ou site web)
92:Robert M. Parker Jr (Wine Advocate)
$79.25
91
Wine Spectator (Revue ou site web)
92
Robert M. Parker Jr (Wine Advocate)
ABV
12 %
Classification
Grand cru
628949
Top
New
In stock
92:Wine Spectator (Revue ou site web)
93:Robert M. Parker Jr (Wine Advocate)
$417.75
92
Wine Spectator (Revue ou site web)
93
Robert M. Parker Jr (Wine Advocate)
550911
Top
New
In stock
14.5:La Revue du Vin de France
16:Le Grand Guide des Vins de France de Bettane & Desseauve
$63.00
14.5
La Revue du Vin de France
16
Le Grand Guide des Vins de France de Bettane & Desseauve
ABV
12 %
Color
White
ABV
12 %
Color
White
462165
Top
New
ABV
12.5 %
Classification
Grand cru
606677
Top
New
ABV
12.5 %
Classification
Grand cru
ABV
12 %
Color
White
291397
Top
New
In stock
15:Les meilleurs vins de France de La Revue du Vin de France
15.5:Le Grand Guide des Vins de France de Bettane & Desseauve
$78.00
15
Les meilleurs vins de France de La Revue du Vin de France
15.5
Le Grand Guide des Vins de France de Bettane & Desseauve
ABV
12 %
Color
White
ABV
12 %
Color
White
ABV
12.5 %
Classification
1er cru
420928
Top
New
In stock
16:Les meilleurs vins de France de La Revue du Vin de France
17.5:Le Grand Guide des Vins de France de Bettane & Desseauve
$96.75
16
Les meilleurs vins de France de La Revue du Vin de France
17.5
Le Grand Guide des Vins de France de Bettane & Desseauve
- Champagne is a sparkling wine produced in the Champagne region of France. It is made from Pinot Noir, Pinot Meunier, and Chardonnay grapes.
- Champagne gets its bubbles from a secondary fermentation that happens inside the bottle. The yeast eats residual sugar, producing carbon dioxide that gets trapped, creating bubbles.
- Major champagne houses include Moët & Chandon, Veuve Clicquot, and Taittinger. Smaller producers are called grower champagnes.
- Champagne must be made using grapes from the Champagne appellation and following strict production methods. Key steps include the traditional method of second fermentation in bottle and aging wine on lees.
- Champagne has vibrant acidity and citrus, brioche, biscuit flavors. Rosé champagnes get color from still red wine added before second fermentation.
- Champagne is typically drunk on celebratory occasions and is a versatile wine pairing well with food. It should be served chilled at 45-50°F.
- The price of champagne varies greatly but decent bottles start around $40-50. Vintage and prestige cuvee champagnes can cost over $100+ per bottle.