The Harrods Guide to Champagne

The crème de la crème of sparkling wines, Champagne is created on the chalky hillsides of the Champagne region in north-eastern France. By law, all Champagne must come from this region; French sparkling wine made outside of this region is known as Crémant.

Champagne’s fizz comes from the Méthode Champenoise, a labour-intensive process whereby wine undergoes a second fermentation in the bottle with the addition of sugar and yeast. As the yeast dies, it releases carbon dioxide, sparking effervescence.

Over a minimum of 15 months, the liquid is aged ‘on the lees’ (with the dead yeast) to develop texture and complexity. The yeast is then removed in what’s known as the dégorgement process and further sugar and wine are added (known as dosage) before the bottle is sealed. Like we said, it’s a long, elaborate process.

Champagne comes in various levels of sweetness. From dry to sweet, there’s Brut Nature, Extra Brut, Brut, Extra-Dry, Dry and Doux. How sweet it tastes depends on how much sugar is added in the dosage (see above). The vast majority of Champagne are Brut.

Then there’s style. Champagne winemakers can use seven varieties of grape. The most common are Pinot Noir (full-bodied and intense), Meunier (soft and fruity with a unique ageing ability) and Chardonnay (elegant and fresh).

Blanc de Blancs is made with 100% white grapes, aka Chardonnay, and typically tastes fresh with lemon and apple-like flavours. Blanc de Noirs is made with 100% black grapes, Pinot Noir and/or Pinot Meunier, resulting in berry notes. Rosé usually blends Chardonnay with a bit of Pinot Noir or Pinot Meunier.

Most Champagne is non-vintage, meaning it contains a blend of wines from more than one year. Most readily produced, these Champagnes tend to be easy on the palate (and easier on the pocketbook).

Celebrated for their uniqueness, vintage wines are made from the grapes of one year’s harvest. They’re aged for a minimum of three years on the lees, which offers a more complex flavour.

A prestige cuvée is a house’s very finest release, only made in exceptional vintages. Famous prestige cuvées include Louis Roederer’s Cristal and Moët & Chandon’s Dom Pérignon bottlings.

There are many variables at play, and a good year for one Champagne house does not necessarily mean a good year for the other. However, there is a general consensus on the climate required to produce an exceptional Champagne, including the temperature, light, water and soil of any given year.

Since Champagne undergoes long ageing in the bottle, it’s too early to assess recent vintages, but the most highly regarded of the last decade include 2012 and 2013. We saw an Indian Summer in 2012 with a small but exceptional crop and a late September harvest yielding vibrant results in 2013. 

2008 is widely considered the best vintage of this century by wine experts. The growing season got off to a damp start, but drier conditions in August and a warm September with cool nights made way for pristine grapes, resulting in fresh, refined and balanced wines.

Notable vintages of the ’90s include 1995, 1997, 1998 and 1999. 1996 was the standout harvest year, thanks to alternating warm and cool weather, strong winds that dehydrated the berries, and cool September nights.   

As a rule of thumb, unopened Champagne will last three to four years if it’s non-vintage and five to ten years if it’s a vintage.

You can tell if your Champagne is past its prime if it has no bubbles, has darkened to a deeper gold, smells sour or has sediment and cloudiness.   

Billecart-Salmon is an exceptional choice for elegant, precise and beautifully balanced bottles. A well-respected house by enthusiasts, it emphasises purity over power, resulting in a delicate and refined Champagne collection.

For bold, complex and perfectly aged Champagne, Krug is a favourite among connoisseurs. Producing only prestige cuvées, it prioritises craftsmanship over trends and produces fewer bottles than many major houses.   

Nyetimber is renowned for its premium sparkling cuvées, which hail from its West Sussex vineyards. One of the first brands to put English sparkling wine on the map, it’s won multiple awards and has triumphed over Champagne in blind-tasting competitions.

Another highly recommended English sparkling wine is Chapel Down in Kent. It delivers all the hallmarks of a quality sparkling wine: a crisp, zesty character with good depth.  

Bollinger has a strong reputation among critics and wine enthusiasts for its Champagne, and its Special Cuvée Rosé Non-Vintage is no exception. Polished, balanced and fresh, its rich with red berry flavours and pairs perfectly with dessert.

The radiant Pinot Noir-driven Rosé Impérial from Moët & Chandon is another excellent choice. With notes of ripe red fruits, it distinguishes itself by its radiant colour and intense fruitiness. As well as in the Fine Wines & Spirits department, it can be found by the glass at the Moët & Chandon Champagne Bar.   

Elegant options like Perrier-Jouët Belle Époque 2015, with its artistic bottle design, make for impressive gifts that are both visually stunning and delightful to taste. Generally, Champagnes that come in limited-edition gift boxes or hampers also make excellent gifts. Find more gifting inspiration in our guide to exceptional Champagnes for every occasion.  

Champagne can be paired with various foods depending on its acidity, sweetness, and texture. Oysters complement a lighter and drier Blanc de Blancs, while chicken, steak, and white truffles lend themselves to Brut. Stronger flavours like Comté and pheasant pair perfectly with Blanc de Noirs, while smoked salmon and cured meats are best served with rosé Champagne.   

It’s ultimately a question of taste, but to find your favourite, start with the big hitters. These are Champagne houses steeped in history and with decades of experience, including Dom Pérignon, Moët & Chandon, Armand de Brignac, Louis Roederer, Perrier-Jouët, Krug, Veuve Clicquot and Charles Heidsieck.