Champagne darling! Or is it…?

Most of us knew that Champagne was a place in France, but until fairly recently we happily used it as a generic term for anything fizzy, just as Texta, BAND-AID and aspirin have come to stand for more than just the brand names they signify.What a lot of people don’t know is it’s been illegal to refer to anything other than true Champagne by that name since 1891, but most of the world has conveniently ignored this until a few years ago. Australia now has a formal agreement with France to not label any Aussie-produced wine with the word Champagne and so, the mouthful that it is, ‘Australian sparkling wine’ looks like it’s here to stay.

So what’s so special about Champagne?
From French nobles to Grand Prix podiums, these wines have been symbols of wealth and status for centuries. To qualify for the coveted C-word, a wine must be produced in the Champagne regions of northern France, and every detail from vine to bottle must adhere to the accepted, traditional methods of production. And because of the prestige associated with Champagne, its producers don’t tend to make any rubbish. Nobody is going to waste their Billion-Euro bit of French soil on making wines that aren’t absolutely premium.

In Australia, Champagne is often kept for special occasions, but that’s not to say it’s unsuited to dinner at home or a weekend brunch. For a great example of the delicate complexity that makes up a Champagne wine, try our current favourite: Mumm Cordon Rouge Brut NV.

But before you go and tip everything without ‘Champagne’ on the label down the sink, let’s talk bubbly that’s not from that famous patch of French earth. There is top quality to be had in sparkling wines from all over the world, and the absence of the word ’Champagne’ doesn’t have to be a mark of a lesser wine. Even Saint Hilaire, the oldest producer of sparkling wine on the planet, doesn’t come with a C on the front.

Aussies represent
Just as Aussies produce some of the finest table wine in the world, we have more than our share of great bubbly as well.

Top tip: For the top quality, look for “Methode Traditionelle” on the label, that means it’s made in the traditional style of Champagne, even if it’s not from there.

Cooler climates are best for bubbles, so try Jansz Cuvee NV from frosty Tasmania, or have a go at the Bird in Hand Sparkling Pinot Noir Rosè from the Adelaide Hills. These and a score of other ’non-Champagne’ sparklings are truly world class, and you’re not paying for a word on the bottle.

Many Aussies actually prefer the taste of local bubbles;. Australian sparkling tends to be leaner and more approachable in flavour, whereas true Champagne can be quite full and “yeasty,” due to the minimum 12 months spent in the bottle before final release.

The final word
Whether it’s Australian or French, there are a huge variety of styles and flavours, and somewhere amongst them is probably your new favourite wine. It’s just a matter of trying ‘til you discover it.
As with everything, when you find a bubbly you love, buy up big and don’t get too caught up with what’s on the label. Just don’t call it Champagne if it’s from Adelaide. You’re technically breaking the treaty of Versailles.

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