Collection: Champagne

• Moët & Chandon
• Veuve Clicquot
• Dom Pérignon
• Krug
• Ruinart

There are many different types of champagne, each with its own unique flavour profile. Among the most popular are:

• Brut: The classic dry champagne, with balanced notes of fruit and nuts.
• Blanc de Blancs: Made from 100% Chardonnay grapes, light and fresh.
• Blanc de Noirs: Made from 100% Pinot Noir or Pinot Meunier, full-bodied and fruity.
• Rosé: A champagne with delicate pink hues and fruity aromas, often with a hint of red berries.
• Demi-Sec: A semi-dry champagne, sweeter and ideal as a dessert wine.

The history of champagne began in the 17th century in the Champagne region of France. Monks, particularly Dom Pérignon, played a decisive role in the development of champagne by devising techniques to control bottle fermentation. These discoveries led to the production of the first sparkling wine, which soon became famous throughout Europe.

In the 18th century, the first champagne houses were established, including Moët & Chandon, Veuve Clicquot and Ruinart. These houses set standards in quality and marketing that have made champagne synonymous with luxury and exclusivity to this day.

Champagne can also be used in cooking to add an elegant touch to dishes. Try using champagne in sauces for fish dishes, as a base for sophisticated cocktails, or in desserts such as champagne jelly or sabayon.

Champagne should be served well chilled at a temperature of 6–8°C. Use tall, slender glasses (flutes) to preserve the bubbles and concentrate the flavours. Champagne pairs perfectly with seafood, caviar, mild cheeses and delicate desserts such as strawberry tarts or crème brûlée.

1. Flavour profile: Think about which aromas and flavours you prefer – dry and crisp, full-bodied and fruity, or sweet and rich.
2. Occasion: Choose a champagne that suits the occasion – whether for a festive reception, an elegant dinner, or as a special treat.
3. Brand and vintage: Look out for renowned champagne houses and special vintages that are known for their quality.

• Elegant flavours: Champagne offers a wide range of flavours, from citrus and brioche to nutty and mineral notes.
• The perfect celebratory wine: Champagne is ideal for parties, weddings and special occasions.
• A versatile accompaniment to food: It pairs superbly with a wide variety of dishes, from seafood to fine desserts.

Champagne offers a luxurious and versatile choice for many occasions. Its wide range of flavours and styles makes it the perfect accompaniment to festive occasions and culinary delights. Furthermore, when enjoyed in moderation, champagne can provide a special sensory experience and enhance the atmosphere of any celebration.

Champagne is made exclusively from grapes grown in the Champagne region, mostly from the Chardonnay, Pinot Noir and Pinot Meunier grape varieties. The special method of bottle fermentation, known as the ‘Méthode Champenoise’ or ‘Traditional Method’, gives Champagne its characteristic fine bubbles and complex aromas.

The production of champagne begins with the harvest of the grapes, which are gently pressed. The first fermentation takes place in tanks, followed by bottle fermentation, during which sugar and yeast are added to initiate the second fermentation in the bottle. This process produces the characteristic bubbles. After ageing on the lees, which lasts at least 15 months, the bottles are disgorged, dosed and corked.