We love an excuse to pop a bottle around here – yes, that is me (Kelly) in the main image, so you know I take all matters of Champagne very seriously. Summer is JUST around the corner (she says multiple times a day, increasingly desperately) but regardless of the weather, there’s never a bad time for a gorgeous bottle of Champagne. I chatted to my favourite French Champagne expert, QT Rooftop Bar Manager Aurelien Durand (and fellow Champagne fiend) for his top tips and knowledge! Consider us fizzed!
Ok, let’s start with the basics, what is Champagne, and how is it made?
Champagne is a sparkling wine made exclusively in France’s Champagne region using Méthode Traditionnelle – this is a French for traditional method, where a second fermentation is actioned by adding yeast and sugar to the base of the wine to create Champagne’s signature fine bubbles, then ageing it for depth and complexity. Champagne is crafted from three main grape varieties: Chardonnay for elegance, Pinot Noir for structure and Pinot Meunier for roundness and approachability – a jazzy trio that delivers every element with style.
So not all bubbles is Champagne, but all Champagne is bubbles! Ok cool – but what are the differences between the cult classics that we know and love (and can afford(ish), lol)?
This one is a bit subjective I’m a firm believer that Champagne is as personal as what side of the bed you like to sleep on – everyone has a favourite even if they can’t quite put their finger on why! For me personally, I find something like Perrier Jouët represents elegance and floral notes, whereas Mumm is more bold and fruity. Your preference will depend on whether you like refined and graceful or vibrant and full of character.
I hear Champagne has less sugar than lots of other drinks, so… health!? (Joking, obvs).
Most Champagne tends to be a brut style, so around 7g of sugar per litre, which is significantly less than many other beverages such as dessert wines, which can have up to 220g per litre. While Champagne feels indulgent, it is actually on the drier end of the sweetness scale.
We hear a lot about vintage vs non-vintage – what does it mean, does it matter?
A vintage Champagne is made using grapes from a single year i.e. Vintage 2012 – it’s also aged for a minimum of 30 months. By comparison, a non-vintage, or an N.V as the cool kids say, blends wines from several years to create a consistent, signature house style — giving it that flavour profile you can count on every time you pop a bottle.
If you’re lucky enough to have a bottle, how should you store it and when should you drink it?
Champagne likes the same conditions anyone who has overindulged the night before would: Avoiding UV lights, ideally lying flat, and a constant temperature. NV does not require aging, but vintage will still develop in the bottle. Ageing could range from 12-25 years depending on the house and the quality of the grape used to produce the Champagne. So you’re best to pop those NV bottles as you get them, rather than waiting around too long!
What should we be pairing with Champagne, food wise?
Champagne is surprisingly versatile when it comes to food pairing. Blanc de Blancs, made entirely from Chardonnay, work a treat with seafood because it’s crisp, acidic and a little citrusy, but this also depends on whether it is vintage vs. non-vintage (vintage might be a little deeper) whereas rosé’s are an ideal match for cured meats – it truly is a dream pairing for a long lazy afternoon. It also very much depends on the Champagne profile, so I would ask your server! Any bartender worth their salt would be able to tell you what to choose of the menu for a perfect match.
If you’re indulging in a bottle for a special occasion, or as a gift, what would you buy?
For me, I always buy a vintage rather than a NV for special occasion because of the uniqueness of it – there is only ever so many bottles of a certain vintage. There are some great Champagne options that are a little more affordable than your big houses – Henri Giraud Hommage au Pinot Noir or Taittinger Prelude Grand Gru. And for celebrating big events, you can’t go past a magnum of PJ!