There are different types of Champagne
A bottle of bubbles is just a bottle of bubbles right? Wrong! Regular Champagne drinkers will know their demi-sec from their brut, but for the novices out there, here’s a helpful run through of the different types of fizz out there:
Brut Non Vintage: this is the classic dry champagne which usually blends Chardonnay, Pinot Noir and Pinot Meunier. It also involves a blend of different harvests to ensure a consistent taste.
Vintage: vintage is a bottle from just one harvest, which has aged a lot longer than a brut and so is a lot richer. A standard vintage dates back to a minimum of 3 years.
Rosé: features a larger portion of red wine blended into the base wine.
Blanc de blancs: made from Chardonnay grapes only.
Blanc de noirs: made from Pinot Noir or Meunier grapes only.
There’s a reason why Champagne is the traditional drink to toast and celebrate with, and it stems all the way back to 19th century France and the region of Champagne.
“The reason Champagne is associated with glamour and celebration is because of the region where it comes from,” says Ethan Boroian. “In the 19th century, all of the kings were coronated in Champagne, and from there people associated the drink of the region as the drink of kings. In 1728 the King changed the law so he could enjoy Champagne, not just in the region, but at his chateau in Versailles. Which set the trend throughout France and even Europe.”
It may be tradition to toast with Champagne at weddings, but it doesn’t have to be limited to just the speeches if you’re a Champagne lover.
People underestimate the versatility of Champagne and food.
“And the reason for that is because it is a blend," explains Ethan. "There are different elements you can play with. You have Chardonnay that brings out the citrus, you have a pinot noir that gives you the body and structure, and Meunier that rounds it out. And so Moët & Chandon Imperial has the perfect balance of all three.”
The food most people commonly associate with Champagne is caviar, and according to Ethan, this match made in heaven comes down to balance of the salt and fat in the caviar and refreshing acidity of Champagne.
BY LAUREN BURVILL