Welcome to the effervescent world of champagne — the iconic sparkling wine from the Champagne region of France. By law, champagne can only be called champagne if it comes from this specific region and adheres to the stringent rules of the Appellation d’Origine Contrôlée (AOC). Every bottle holds not just wine, but centuries of heritage and craftsmanship. Same-day champagne delivery across London in 30–45 minutes, 24/7.
What is Champagne? The Basics
Champagne is distinguished from other sparkling wines by two things: its geographic origin and its production method — the méthode champenoise (traditional method). This involves a primary fermentation followed by a crucial secondary fermentation in the bottle, which creates the signature bubbles. The Champagne region’s cool climate and chalky soil are ideal for the three main grape varieties:
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Chardonnay — adds elegance, freshness, and citrus notes
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Pinot Noir — adds body, structure, and red fruit character
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Pinot Meunier — adds roundness and approachability
Types of Champagne
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Non-Vintage (NV) — blends wines from multiple years for a consistent house style; accounts for the majority of production
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Vintage — made entirely from one exceptional harvest year; only produced in the best years
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Blanc de Blancs — made solely from Chardonnay; crisp, elegant, and mineral-driven
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Blanc de Noirs — made from Pinot Noir and/or Pinot Meunier; full-bodied and structured
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Rosé Champagne — made by blending a small amount of red wine; vibrant red berry notes
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Prestige Cuvée — the finest expression of a house; examples include Dom Pérignon and Krug Grande Cuvée
Champagne Sweetness Levels Explained
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Brut Nature / Zero Dosage — bone dry, no added sugar
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Extra Brut — very dry
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Brut — dry; the most common style
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Extra Sec — off-dry
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Sec — medium dry
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Demi-Sec — medium sweet; ideal with desserts
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Doux — sweet; the sweetest style
How Champagne is Made
The méthode champenoise is a labour-intensive process requiring precision and skill:
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Primary fermentation — base wine is produced from the harvest
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Blending (assemblage) — the winemaker blends different grape varieties and reserve wines
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Secondary fermentation — yeast and sugar (liqueur de tirage) are added; the bottle is sealed and CO₂ is trapped, creating bubbles
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Ageing on lees — minimum 15 months for NV, 3 years for vintage; top houses often age for much longer
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Riddling (remuage) — bottles are gradually turned to collect sediment in the neck
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Disgorgement (dégorgement) — sediment is removed; dosage (sugar solution) is added to determine final sweetness
Experience the difference with Dom Pérignon — aged for a minimum of 8 years before release.
How to Taste Champagne
A quality champagne will show:
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Bubbles: Fine, persistent, and rising in a steady stream
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Colour: Pale gold to deep amber depending on age and style
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Nose: Citrus, green apple, brioche, almond, toast, and yeast
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Palate: Balanced acidity, complexity, and a long, clean finish
Explore fine examples including Veuve Clicquot, Moët & Chandon, and Bollinger.
How to Serve Champagne
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Temperature: 8–10°C — chill for 2–3 hours in the fridge or 30 minutes in an ice bucket
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Glass: Tulip-shaped glass (not a flat coupe or narrow flute) to best appreciate aromas and bubbles
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Opening: Remove the foil and cage, hold the cork firmly, and rotate the bottle slowly — aim for a gentle sigh, not a loud pop
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Pouring: Tilt the glass and pour slowly to preserve the bubbles
How to Store Champagne
- Store in a cool (10–12°C), dark place away from direct sunlight and vibration
- Keep bottles horizontal to maintain the cork seal
- Non-vintage champagne: consume within 3–4 years of purchase
- Vintage champagne: can last 10+ years when well stored
- Opened bottle: use a champagne stopper and consume within 1–2 days
Champagne Food Pairings
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Brut NV: Oysters, caviar, smoked salmon, fine seafood, sushi
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Blanc de Blancs: Grilled lobster, scallops, goat cheese, light salads
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Rosé Champagne: Charcuterie, strawberries, salmon, light meat dishes
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Vintage / Prestige Cuvée: Truffle dishes, foie gras, aged cheeses, caviar
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Demi-Sec: Fruit tarts, crème brülée, light desserts
Famous Champagne Houses
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Dom Pérignon — the world’s most iconic prestige cuvée
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Veuve Clicquot — the iconic Yellow Label; bold and celebratory
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Moët & Chandon — the world’s best-selling champagne
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Krug — the pinnacle of champagne craftsmanship
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Bollinger — elegant and complex; a Royal Warrant holder
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Laurent-Perrier — renowned for its elegant Rosé cuvée
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Ruinart — the oldest established champagne house, celebrated for Blanc de Blancs
Order Champagne with Same-Day Delivery in London
Browse our full champagne collection and our champagne gift sets for beautifully presented options. Add a personalised message at checkout at no extra charge. Same-day delivery across London in 30–45 minutes, next-day delivery UK-wide, 24/7.
Frequently Asked Questions
What is the difference between vintage and non-vintage champagne?
Vintage champagne is made entirely from one exceptional harvest year and is only produced when quality meets the producer’s stringent standards. Non-vintage champagne blends wines from multiple years for a consistent house style and accounts for the majority of production.
What grapes are used to make champagne?
The three main grapes are Chardonnay, Pinot Noir, and Pinot Meunier. Blanc de Blancs is made solely from Chardonnay; Blanc de Noirs is made from Pinot Noir and/or Pinot Meunier.
What is the ideal serving temperature for champagne?
Serve at 8–10°C. Chill in the refrigerator for 2–3 hours, or use an ice bucket with ice and water for 30 minutes. Use a tulip-shaped glass for the best experience.
What food pairs well with champagne?
Brut champagne pairs with oysters, caviar, and smoked salmon. Rosé pairs with charcuterie and light meat. Demi-Sec pairs with fruit tarts and desserts. Champagne’s acidity and effervescence also make it excellent with fatty and salty foods.
How should I store champagne?
Store at 10–12°C in a dark place, bottles horizontal. Non-vintage: consume within 3–4 years. Vintage: can last 10+ years when well stored. Opened bottles: use a champagne stopper and consume within 1–2 days.
