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The very best champagne for every occasion
All the bottles to buy now – plus, the modern rules for enjoying a glass
As Oscar Wilde once said, "pleasure without champagne is purely artificial," but how should you consume this most decadent of drinks? And, most importantly, which bottle is truly the best?
Really, one could argue that there's practically no time at which a glass of champagne isn't appropriate – and as we start rolling into the Christmas party season (not to mention planning the big New Year's Eve do), there's no better time to ensure you're familiar with the finer points of drinking fizz (as well as the tried-and-tested bubbles to buy).
You might already know how to pour a glass elegantly and which brands you prefer, but there are also a few rules of champagne etiquette with which you should familiarise yourself before you pop any corks. To make sure you're fully appraised, we spoke to wine writer and expert, Aleesha Hansel, for her top tips.
What is the difference between the different types of champagne - brut, demi sec, extra brut?
The terms brut, demi-sec and extra brut are not exclusive to champagne. They are legally established labels that refer to the amount of residual sugar per litre, in a sparkling wine. In champagne, the levels from driest to sweetest go: brut nature (<3g), extra-brut (<6g), brut (<12g), extra-dry (12g-17g), dry (17-32g), demi-sec (32-50g), doux (>50g).
How should you store champagne?
As with any wine, champagne should be stored away from bright light (to avoid light strike, which affects the taste - it can cause wine to release sulphuric chemicals, leaving it smelling like rotten eggs or cabbage) and in a cool place (below 13 degrees) where the temperature is consistent. I would actually say the consistency is more important than the temp. Also, something which is often forgotten about; vibrations - make sure the wine is in a place where it won't be agitated. Unlike most wines, if you are storing champagne for a short time (less than one month), doing so upright is perfectly fine as the pressure means the cork will stay moist and intact. For long-term storage, sideways is preferable. Champagne can only be kept in the fridge in the very short-term (three to four days) as longer than that risks the cork drying out.
How should you pour?
There is disagreement between professionals about this! Some say to tilt the glass while others suggest it should be poured into a straight glass. I have to say that either way is fine by me, but I would suggest 'wetting' the glass first for either. This means pouring a little champagne into the glass first, allowing it to settle then pouring in the rest - this helps to stop any excess foaming. Top tip - wetting can be done ahead of time, before guests have arrived.
What temperature should it be?
The ideal serving temperature is between 6°C and 9°C, which will mean the actual drinking temp will be 8°C-13°C as the wine warms up in the glass.
Any pairing tips?
I actually love high-low pairings as I think they are playful and fun and take some of the snobbiness out of wine. A great example, and one of my personal faves, is champagne with fish and chips. The acidity of the champagne cuts through the fried batter and oily chips, in what we call a contrasting pairing, and makes for an extra special Friday night treat.
Is there anything else that could affect the taste?
The glass! Many times I have taken a sip of wine only to be taken aback by the smell - and not in a good way. A dirty glass, whether it's got dish-cleaner residue in it, or has had stagnant water left in it will ruin even the best wine. Make sure glasses are clean and dried properly (and not with a dirty rag!)
The very best champagne to indulge in this season
One of the most revered Grandes Marques, Laurent-Perrier creates champagnes synonymous with celebrations. The house's golden non-vintage La Cuvée sits at the toasty end of the spectrum, with a distinct apricot note and fine, light-as-air mousse.
A bold choice, both in style and flavour, Dom Perignon always signals a celebration. Expect a heady hit of sweet, tropical fruit followed by an intriguing smokey undertone. What's more, there are plenty of fine bubbles in the glass for a long, lingering finish. Thanks to its stronger flavour profile, Dom Perignon can be paired with both sweet and savoury dishes. Try it with crème brûlée – you may be surprised.
Charles Heidsieck Millesime Brut Vintage 2012, 75cl
Founded by the original "Champagne Charlie" in Reims in 1851, Charles Heidsieck was responsible for popularising fizz in the USA, and it's easy to see why. This Brut Vintage from 2012 is creamy in texture with a taut minerality, and pairs fantastically with seafood as a result.
Synonymous with glamorous excess, Krug is world-renowned for being the best of the best. This 2011 bottle is particularly assertive and was praised for its "spririted roundness" by makers. It compliments spicy food in particular - reserve it for with your most devastating curries.
Uplifting and lively, Perrier-Jouët is made with parties in mind. Expect vibrant citrus and delicate floral aromas, balanced by buttery brioche and spiced vanilla. We recommend serving with light seafood like grilled scallops or sashimi, though this would make an excellent aperitif, too.
No list of luxury champagnes would be complete without Veuve Clicquot. Its trademark yellow label reflects the champagne’s bright flavour profile; the relatively high pinot noir percentage provides structure and acidity, while chardonnay and meunier add finesse. A three-year ageing process achieves an impressively silky mousse for a well-balanced, crowd-pleasing drop.
Known as James Bond's champagne of choice, Bollinger's Special Cuvée is rich in aromatic complexity, with hints of apple compote, spiced stone fruit and brioche on the nose, and pronounced, pin-prick bubbles on the palate. Best served straight up (never shaken... or stirred).
Taittinger Prelude Grand Crus Champagne
Combining chardonnay and pinot noir grapes from Grand Cru estates (the highest rated vineyards in the region), Taittinger Prelude strikes the perfect balance between clean minerality and complexity. Aged for five years, expect a fresh citrusy hit, elegant bubbles and an indulgent, creamy mousse.
One of the best-known producers in the world, Moët & Chandon provides the fizz for many a big night. The brand's Brut Impérial is the go-to for many: a true symbol of the champagne market, it was born in 1869 and has confirmed itself every year as one of the most requested bottles. Born from a blend of pinot noir, pinot meunier and chardonnay, it's aromatic and creamy in equal measure.
Louis Brochet Louis Brochet Heritage Rose NV Champagne
Summer may be coming to a close, but we can still take the flavours of a warm, sunny evening with us well into the autumn. A big and full-bodied champagne, this tipple is packed full of fruity undertones including blackcurrant, peach, nectarine and raspberry. Perfect as a post-pudding nightcap.
