Fine, Sparkling, Aromatic – Champagne: A Luxurious Drink, Not Just for Special Occasions. 

Delicate, sparkling, and aromatic – champagne is a sophisticated drink that many gourmets love to uncork on festive occasions. In its region of origin and across France, people tend to be a bit more generous with this fine sparkling wine.

"Champagne is served in many bistros in France and is generally enjoyed with meals," says Christian Göldenboog, author of the book Champagne. In Germany, however, this noble drink is more rarely consumed with food and is usually enjoyed as an aperitif. Champagne also has a reputation as a celebrity and luxury drink. "Many champagne producers are unhappy about this perception and see their product as much more than just a fancy beverage," explains Göldenboog.

Champagne Comes from the Champagne Region

This fine drink is produced in northern France, in the Champagne region. Only grapes from this designated wine-growing area may be used, and they must be processed into champagne according to strict rules. The terroir – the soil and climate conditions – is a key factor in the quality of the champagne. Another important element is the assemblage, the blending of different grape varieties. Champagne is made from Pinot Noir, Pinot Meunier, and Chardonnay, and the proportions of these grapes determine the final taste.

White Champagne from Red Grapes

Pinot Noir and Pinot Meunier are red (blue) grapes, but their color is in the skins, not in the flesh, which is used to make classic white champagne. "The grapes must not be crushed during processing," says Göldenboog. In addition to champagne made from these three varieties, there are Blanc de Blancs, made exclusively from Chardonnay, and Blanc de Noirs, white champagne made from red grapes.

The Bubbles Form During the Second Fermentation

As with any good sparkling wine, the fine bubbles of champagne form during a second fermentation in the bottle. Except for vintage champagne, the label usually does not indicate the grape varieties or year. "In France, it’s assumed that the connoisseur knows which grapes are used," explains Göldenboog. The absence of a vintage year is due to the tradition of large houses like Veuve Clicquot Ponsardin, Taittinger, and Moët & Chandon producing champagne with a consistent taste.

To achieve this, new wines are blended with older reserve wines. "This is a great art," says Göldenboog. The quality of champagne is also ensured by strict cultivation rules, meticulous production methods, and centuries of regional expertise. "The region has been specializing in champagne production for almost 300 years," emphasizes the expert.

Taste and Pairing

Bernd Glauben, president of the Sommelier Union Germany (Sommelier-Union Deutschland e. V.), also enjoys a glass of fine champagne from time to time. "Champagne must have a consistent flavor profile," he says, meaning it should be harmonious from aroma to taste and finish. "Whether you prefer champagne with more Chardonnay or more Pinot Noir is a matter of personal taste. More Chardonnay gives the champagne a white wine character with noticeable notes of apple, gooseberry, and exotic fruits. More Pinot Noir results in a richer taste, with hints of blackberries or strawberries."

Champagne pairs beautifully with fish and poultry. For tasting vintage champagne, the expert recommends a temperature of 10–12°C (50–54°F), and 8–10°C (46–50°F) for non-vintage varieties. "In summer, you can go two degrees cooler," he adds. Champagne is not just an aperitif; it also complements meals wonderfully, such as fish in light butter sauce, poultry with creamy sauces, mushrooms, or truffles.