Champagne

Choosing your Champagne: styles, dosage and pairings

Even without being a wine expert, who hasn't heard of Champagne? The ultimate celebration drink, Champagne is present on our tables for birthdays, romantic dinners or Christmas meals. Beyond its festive image, Champagne is rooted in a rich history, a unique know-how and a highly specific terroir. This guide helps you pick the right bottle: the grape varieties, the styles, the sugar dosage, the small print on the label and the food pairings. For the appellation itself, its delimited area, its crus and its production rules, everything is set out on our AOC Champagne page.

Iconic grape varieties of Champagne

Unlike most French vineyards, Champagne grows almost exclusively three grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. The appellation in fact permits seven, the other four being historic varieties that have become confidential: Arbane, Petit Meslier, Pinot Blanc and Pinot Gris. These varieties can be blended or used alone to produce Champagne or still wine, in white, red or rosé.

Chardonnay

Chardonnay is the essential white grape of Champagne. It brings freshness, elegance and finesse to blends. When used alone, it produces Blanc de Blancs Champagnes. Aromas include citrus, white fruits and white flowers such as acacia blossom, with a refined and mineral palate that suits an aperitif or a fish dish. In some Premier Cru and Grand Cru Champagnes, particularly from the Côte des Blancs, Chardonnay reveals the minerality of its terroir along with buttery, brioche notes.

Pinot Noir

The most widely planted grape in Champagne, Pinot Noir adds structure and power. When it is not blended with Chardonnay or Pinot Meunier, it produces Blanc de Noirs and rosé Champagnes with a vinous, spicy profile. Its aromas of red fruits, wild berries and pepper bring volume to blends, and great age-worthy Champagnes when vinified alone. Among the still wines of Champagne, Pinot Noir is behind AOC Rosé des Riceys, with its almond and wild strawberry notes, as well as fine reds in AOC Coteaux champenois.

Pinot Meunier

Pinot Meunier is a red grape typical of Champagne, often used in blends with Pinot Noir and Chardonnay. Though it stands in the shadow of those two partners, it gives Champagne a great deal of roundness and suppleness on the palate. With its delicate notes of ripe apple, mirabelle plum and dried fruits, Pinot Meunier adds a touch of indulgence and lightness. Vinified as a red, it gives supple, easy-drinking wines with redcurrant and cherry notes, enjoyable young.

The different styles of Champagne

Blanc de Blancs: purity and minerality

Made exclusively from Chardonnay, Blanc de Blancs stands out for its finesse, freshness and great minerality. Its citrus and white flower notes and its tension on the palate make it an ideal choice as an aperitif or with fish and seafood.

Blanc de Noirs: power and character

Made from black grapes, Pinot Noir or Pinot Meunier, vinified as a white wine, Blanc de Noirs offers a fuller, more generous structure. It develops aromas of red fruits, spices and sometimes brioche. It is a style well suited to richer dishes such as white meats and some poultry.

Traditional Brut Champagne

Blended Brut Champagne accounts for the bulk of production: it combines several grape varieties and several harvests. It is the cuvée that carries the estate's signature, the one by which you recognise a grower from one year to the next. Its style therefore varies greatly depending on who makes it.

Brut, Extra-Brut and Brut Nature

Style also depends on sugar dosage, expressed in grams per litre. Brut Nature, or zero dosage, contains less than 3 g/l and offers a pure, very straight expression sought after by seasoned enthusiasts. Extra-Brut, from 0 to 6 g/l, highlights terroir and minerality. Brut, up to 12 g/l, is the most widespread and balances freshness and roundness. Then come Extra-Dry at 12 to 17 g/l, Sec at 17 to 32 g/l, Demi-Sec at 32 to 50 g/l and Doux above 50 g/l.

Rosé Champagne: indulgence and elegance

Rosé Champagne reveals aromas of red fruits such as strawberry, raspberry and cherry. It can be made by blending, with the addition of red wine from Champagne, or by maceration, which is known as a rosé de saignée. Its more indulgent structure and fine aromatic intensity make it an excellent companion for starters, some main courses and even red fruit desserts.

Vintage Champagne and Demi-Sec

Vintage Champagne is produced only in the best years and reflects the character of one specific harvest. It stands out for its complexity, its evolved notes of brioche and dried fruits, and its ageing potential. Demi-Sec Champagne, sweeter, is particularly suited to desserts or to lovers of rounder wines.

Buying tips: how to choose your Champagne

Your choice depends above all on the style you are looking for and the moment you will drink it. For an elegant, fresh aperitif, a Blanc de Blancs made from Chardonnay is often an excellent choice. If you are looking for more structure, power and vinosity, turn to a Blanc de Noirs made from Pinot Noir or Pinot Meunier.

For a special occasion, a vintage, a Premier Cru or a Grand Cru Champagne offers more complex cuvées, marked by their terroir and their year. Premier Cru and Grand Cru refer to the village the grapes come from, not to a single plot: the 17 Grand Cru and 44 Premier Cru villages of the appellation are listed on our dedicated page. Lovers of more indulgent styles may prefer a rosé Champagne, while a Demi-Sec works better with certain desserts.

Dosage is also an important criterion. A Brut remains the most versatile style. An Extra-Brut or a Brut Nature will suit those looking for a straighter, tauter, more mineral expression. Conversely, a higher dosage brings more roundness to the palate.

If you want to cellar your bottles, favour vintage Champagnes or cuvées from recognised terroirs. Kept in good conditions, away from light and at a stable temperature, some bottles will evolve over several years and gain in complexity.

Finally, the small lettering on the label tells you who actually made the bottle, and it is the most revealing criterion of all. An RM, récoltant-manipulant, is a grower who vinifies the fruit of their own vines: that is grower Champagne in the strict sense. Buying direct from the producer means better traceability, optimal freshness and access to more confidential cuvées. On Avenue des Vins, bottles are shipped directly from the grower's cellar, at the estate's own price and with no distributor margin.

Best food and wine pairings with Champagne

With starters

First of all, if you want to raise a glass of Champagne, we suggest opening it as an aperitif, ideally an AOC Champagne Blanc de Blancs made from Chardonnay. It will give everyone an appetite, and you do not always need a dish to enjoy a good Champagne. For festive meals, why not serve caviar with a vintage Champagne? The iodine notes and unctuous texture of caviar harmonise beautifully with the freshness and buttery notes of a vintage. A scallop carpaccio or a seafood platter call for the same style. With oysters, on the other hand, choose a zero-dosage or Extra-Brut Champagne, taut and saline.

With main courses

To accompany poultry in a cream and mushroom sauce, turn to an AOC Champagne Blanc de Noirs, 100 % Pinot Noir, lightly aged if possible. With its aromas of dried fruits, spices and a hint of vanilla, and its powerful, vinous palate, it pairs beautifully with the flesh of the bird and the flavours of the sauce. Smoked salmon, lobster or langoustine in Armorican sauce suit the same profile. A red AOC Coteaux champenois, with accents of cherry, peony and pepper, will elevate any red meat recipe.

With desserts

With their marked acidity, Champagnes are not the easiest partners for desserts. A Demi-Sec, sweeter and more indulgent, makes the pairing work. For a red fruit dessert such as raspberry macarons or a charlotte, turn to an AOC Champagne rosé Demi-Sec: its redcurrant and raspberry aromas and its fine bubbles will lift the dish. A rosé Champagne also works very well with mezze or melon with cured ham. If you do not care for sweetness, choose an older vintage AOC Champagne Brut, with hazelnut notes and an acidity softened by time, to accompany a panettone with dried fruits.

A symbol of celebration around the world, Champagne is a wine apart, one that marks every great event in our lives. The region also produces fine still reds, whites and rosés that deserve our full attention. On Avenue des Vins, every cuvée is selected with the greatest care and your bottles are delivered to your door, direct from the estate of your choice.

FAQ: frequently asked questions about Champagne

Which grape varieties are used to make Champagne?

Champagne is made from three main grapes: Chardonnay (white), Pinot Noir (red) and Pinot Meunier (red). They can be blended or vinified as a single variety. Chardonnay gives Blanc de Blancs, while Pinot Noir and Pinot Meunier produce Blanc de Noirs. A blend of all three is the most common choice for non-vintage cuvées. The appellation in fact permits seven varieties, the other four having become confidential.

What do RM, NM and CM mean on a Champagne label?

These two letters, compulsory and printed in small type, tell you who made the bottle. RM, récoltant-manipulant: the grower vinifies the fruit of their own vines, which is grower Champagne. NM, négociant-manipulant: the house buys all or part of its grapes or musts. CM, coopérative de manipulation: the cooperative cellar makes and sells under its own brand. RC, récoltant-coopérateur: the grower entrusts the harvest to a cooperative and sells under their own name. SR, société de récoltants, and MA, marque d'acheteur, denote a union of growers and a retailer's own label. On Avenue des Vins, every product page names the estate that made the cuvée.

What is the difference between Blanc de Blancs and Blanc de Noirs?

Blanc de Blancs is made from Chardonnay only, which gives it finesse, freshness and minerality. Blanc de Noirs is made from black grapes, Pinot Noir or Pinot Meunier, vinified as a white wine. It offers a more powerful, vinous and structured profile. Both styles belong to AOC Champagne.

What is the difference between Brut, Extra-Brut and Demi-Sec?

The difference lies in the sugar dosage added after disgorging. Brut Nature contains less than 3 g/l. Extra-Brut, from 0 to 6 g/l, is very dry and highlights terroir. Brut, up to 12 g/l, is the most widespread. Demi-Sec, from 32 to 50 g/l, is sweeter and suits desserts particularly well.

How can you recognise a good Champagne without being an expert?

Start with the small print: an RM means the Champagne was made by the grower from their own grapes. Then look at the dosage, which tells you whether the cuvée will be straight or round, and at Premier Cru or Grand Cru, which refer to the village the grapes come from. "Brut", on the other hand, is not a quality mark but a sugar level, and neither is hand harvesting: it is the rule across the whole appellation.

What temperature should Champagne be served at?

Between 8 and 10 °C (46–50 °F), in a glass filled two thirds of the way. Avoid the freezer, which flattens the aromas: use an ice bucket with water and ice for about thirty minutes instead. A rosé Champagne or an older vintage is better served a little less cold, around 10 to 12 °C (50–54 °F), to release its full complexity.

How do you keep the bubbles after opening?

Use a proper Champagne stopper, built to hold the pressure, then put the bottle back in the fridge. The spoon in the neck is a myth: it preserves nothing. With a good stopper, the sparkle and freshness hold for one to two days.

Can Champagne be aged?

Non-vintage Champagnes are best drunk within 3 to 5 years. Vintage Champagnes, particularly Premier Cru and Grand Cru cuvées, can keep for 10 to 20 years in good conditions: away from light, at a constant temperature of 10 to 12 °C (50–54 °F) and lying flat.

What foods pair well with Champagne?

Champagne suits a wide range of dishes: a Blanc de Blancs with seafood, a Blanc de Noirs with poultry in a cream sauce, a rosé with starters or certain cheeses. For desserts, choose a Demi-Sec. Oysters with an Extra-Brut Champagne remains a great classic.

What is the difference between Champagne and Crémant?

Champagne is produced exclusively in the Champagne region using the traditional method, with a second fermentation in the bottle. Crémants use the same method but are made in other French regions such as Alsace, the Loire and Burgundy, under different production rules.

Why buy your Champagne direct from the producer?

Buying direct from the producer means better traceability, optimal freshness and a fairer price. It also lets you discover authentic cuvées, often impossible to find in mainstream retail, that come straight from the growers' own expertise.