We used to call all bubbly ‘Champagne’. It didn’t matter if it was the finest French stuff or a $6 bottle from the shop on the corner; champers was synonymous with any breed of sparkling wine.
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.