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.

Delamotte Brut
A.C., Champagne, France
Toasty and crisp with terrific complex and refreshment. Very elegant. Alcohol: 13%  Sweetness: Extra Dry  750 ml  Drink: 2012‐2016  Top Rated Sparkling Wine  Price: $48.95 Score: 90/100

This wine was reviewed April 14, 2012 by Natalie MacLean

LCBO: 183434  Check Stock

Ayala  Rich Majeur Champagne Demi-Sec
A.C. Champagne, France
Vintages Wine Panel: Demi-sec champagnes, being off-dry, are excellent when matched with fruit-based desserts and this example is no exception. Attractive pale gold in color, it offers up aromas of peach and apricot, with a fine balancing acidity on the palate. My note: A lovely, toasty bubbly with a crisp, dry finish. Champagne Demi-Sec food pairings: creamy cheeses, fresh fruits. Sweetness: Medium Dry  750 ml  Price: $53.95 Score: 90/100

This Champagne Demi-Sec was reviewed June 7, 2008 by Natalie MacLean

LCBO: 75960  Check Stock

Moet and Chandon Dom Perignon Champagne 2006
A.C., France
Vintages Wine Panel: Purported to be the father of all Champagne, Dom Pérignon continues to impress generation after generation. This ultimate anniversary or birthday celebration bubbly is only made in the greatest years. Loaded with stylish aromas of citrus, artisanal bread, green apple, mineral and pear, this is quite dry and vibrantly refreshing on the palate. Expect to be impressed. My note: One of the kings of the Champagne category, this bubbly is a great choice for big celebrations and milestones. Robust and deep with enticing notes of brioche, ripe pear and hazelnut. This wine is part of the Vintages Essentials Collection. Champagne food pairings: caviar, oysters, mussels. Alcohol: 12%  Sweetness: Dry  750 ml  Favorite Sparkling Wine  Price: $219.95 Score: 94/100

This Champagne was reviewed April 21, 2009 by Natalie MacLean

LCBO: 280461  Check Stock

Moutard Père & Fils Cuvée Des 6 Cépages Brut Champagne 2006
Champagne A.C., France
Mature Champagne at its best: nutty, reflective, exotic. A landscape for the senses and an aroma cloud to lose yourself in. Finishes with baked bread and summer sunshine. Alcohol: 12%  Sweetness: Dry  750 ml  Drink: 2014‐2020  Gorgeous Gift Wine  Price: $87.95 Score: 93/100

This Champagne was reviewed April 26, 2014 by Natalie MacLean

LCBO: 185595  Check Stock

Paul Clouet Sélection Brut Champagne
A.C., Champagne, France
Lemon citrus with toasty goodness. Good value for the Champagne region. Non-vintage champagnes don't improve dramatically with aging, so enjoy now. Alcohol: 13%  Sweetness: Dry  750 ml  Drink: 2013‐2015  Gorgeous Gift Wine  Price: $47.95 Score: 88/100

This wine was reviewed October 12, 2013 by Natalie MacLean

LCBO: 339903  233 in 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.