Best Champagne Wine

The sparkling wine Champagne is named after the northern region of France where it’s produced. Other regions of France, as well as other countries, make sparkling wine, but only those from Champagne may be called Champagne.

Supposedly the eighteenth-century blind Benedictine monk, Dom Pérignon, accidentally discovered how to put the bubbles in Champagne when his wines started fermenting again in the spring after the cold winter had stopped them. Other records attribute this discovery to the British scientist Christopher Merret thirty years before Pérignon.

Pérignon is credited widely with improving the techniques of blending wines from different years as well as the three principle grapes used: the white grape Chardonnay and two red grapes, Pinot Noir and Pinot Meunier.

My reviews of these best value Champagne wines are updated weekly. These Champagne wines offer great taste at a good price. You can also get my top rated Champagne wines with scores of 90 or higher points. You'll find a definition of Champagne at the bottom of this page as well as food pairings for Champagne in my wine matcher. This is just a sampling of my reviews, but you can get all of them when you join my wine community.

Taittinger Brut Réserve Champagne
A.C., Champagne, France
Classic, toasty champagne with toasty goodness. Champagne food pairings: grilled pheasant, game birds. Alcohol: 12.5%  Sweetness: Extra Dry  750 ml  Drink: 2012‐2015  Price: $59.95 Score: 90/100

This Champagne was reviewed December 8, 2012 by Natalie MacLean

LCBO: 814723  Check Stock
BC: 457713  252 in stock
SAQ: 10968752  Check Stock

Krug Pinot Noir Pinot Meunier Chardonnay Champagne Non-Vintage Brut
A.C., France
A stunning Champagne of great complexity and depth. Notes of toasty smoke, lime and green apple. Elegant, balanced and full-bodied. A long, satisfying finish. Part of the Vintages Essentials Collection. Pinot Noir Pinot Meunier Chardonnay Champagne Non-Vintage Brut food pairings: tuna with rosemary and citrus, scallops, pasta in cheese sauce, goat cheese and herb stuffed chicken, white chocolate. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2008‐2015  Price: $269.95 Score: 95/100

This Pinot Noir Pinot Meunier Chardonnay Champagne Non-Vintage Brut was reviewed December 6, 2008 by Natalie MacLean

LCBO: 38562  123 in stock
SAQ: 727453  Check Stock

Pol Roger  Brut
Champagne, France
Classic and spectacular with luxurious aromas of toast, green apple and lime. No wonder this was Winston Churchill's favourite bubbly. Food pairings: shellfish, potato chips, fried chicken. Alcohol: 12.5%  Sweetness: Extra Dry  750 ml  Drink: 2012‐2015  Price: $59.95 Score: 91/100

This wine was reviewed June 22, 2012 by Natalie MacLean

LCBO: 217158  Check Stock

Billecart-Salmon Brut Champagne Rosé
A.C., Champagne, France
Gorgeous and full of finesse and elegance. Fleeting fielding raspberry notes. Layered and long. My fav rose champagne hands down. Alcohol: 12%  Sweetness: Extra Dry  750 ml  Drink: 2013‐2018  Gorgeous Gift Wine  Top Rated Sparkling Wine  Price: $91.95 Score: 94/100

This Rosé was reviewed August 31, 2013 by Natalie MacLean

LCBO: 724559  Check Stock
SAQ: 10812942  Check Stock

Veuve Clicquot Demi Sec Champagne
Barbe-Nicole Clicquot Ponsardin was just 27 when her husband died of a malignant fever leaving her with the winery and an eight-year-old daughter in 1805. Her aggressive export strategy to Russia during the Napoleonic wars earned her the top spot in that market for decades. This particular bubbly has a touch of white peach and tangerine sweetness that makes it perfect for glazed ham and chocolate-dipped strawberries. Champagne food pairings: smoked salmon, cream cheese and bagels. Alcohol: 12.5%  Sweetness: Medium  750 ml  Price: $70.00 Score: 92/100

This Champagne was reviewed February 18, 2012 by Natalie MacLean

LCBO: 38307  Check Stock
SAQ: 582023  Check Stock

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The process today still involves a first fermentation to make the still, acidic wine. Then, before bottling, a small amount of wine, sugar and yeast is added (“liqueur de triage”) to trigger a second fermentation in the bottle, where the carbon dioxide bubbles are trapped. The bottle is gradually tilted upside down (riddling), by hand or machine, and eventually the dead yeast cells gather in the neck and are disgorged so that the wine is clear. Before the final cork seal is affixed, the wine is topped up with a small amount of wine and sugar (liqueur d'expédition). The amount of sugar determines whether the bubbly will be Brut (very dry), Sec (off-dry) or Demi-Sec (medium-sweet).

Rosé bubbly is made either by blending red and white wine or by limiting the skin contact of the red grapes during maceration, when the grapes soak in their own juice before fermentation.

Blanc de blancs Champagne is made only from Chardonnay while blanc de noirs is only from Pinot Noir and Pinot Meunier.

The grapes for vintage Champagne that show a year on the label, were harvested from one year only, while non-vintage Champagne are grapes and wines blended from many years. While Vintage Champagnes age well, non-vintage bubblies are meant to be consumed within a year or two of purchase while they still have their fruit freshness. Many producers outside of the Champagne region use this process and grapes to make their bubbly and often put méthode traditionnelle on their label.

The words Champagne and méthode champenoise may not legally be used by producers except those from Champagne itself.

Bubblies made in Burgundy, France, are called Crémants de Bourgogne while those from Alsace are Crémant d'Alsace. Spain makes Cavas (“cave”), Italy makes either Prosecco (lightly sparkling) or Spumante (fully sparkling and sweet), Germany makes Sekt or Deutscher and those from New World regions, such as Canada, California, Australia and elsewhere, are simply called sparkling wine.

Some bubblies outside of Champagne are made from a cheaper and quicker carbonation process, during which bubbles are injected into the tanks of fermenting wines. This method doesn’t create wines with the same refinement and nuance as the Champagne method. The bubbles tend to go flat quickly.

Drink bubbly from a flute glass that preserves its bubbles and concentrates its aromas. (Forget those old coupe glasses molded to the shape of Marie Antoinette’s breasts.)

Signature bubbly aromas include toast, yeast, fresh-baked bread, green apple, lemon, lime and orange zest.

Sparkling wine is one of the most versatile wines with food because of its zesty fruit aromas, mouth-watering acidity and palate-cleaning bubbles.

Pair dry styles with spring rolls, almonds, canapés, brioche bread, cheeses, poultry, sashimi, Thai coconut shrimp, pasta with cheese-based sauce, caviar, shellfish, seafood risotto, snack foods, onion rings, egg dishes, avocado salad, guacamole, pâté, pasta, charcuterie, veal, salads and vegetarian casseroles.

Sweet bubbly (doux or spumante) goes well with curries, fruit flans, cobblers, biscotti, nuts, soft cheeses, Christmas pudding, lemon soufflé, mille feuilles, pavlova and tiramisu.