To say champagne is in a class all its own isn’t much of a stretch. It’s long been a symbol of life at its best and that makes it somewhat unique among alcoholic beverages.
Champagne has since become synonymous with luxury and celebration, beginning from the time of the French aristocracy in the 18th and 19th centuries to the present, a glass of bubbly signified (and still does) living the high life or celebrating the high points, milestones and achievements in life.
What champagne really does is make an occasion feel special and extraordinary — not too shabby for a beverage whose defining effervescence came about accidentally.
A Brief History of Champagne
If you’re learning about champagne, you’ll find that its story begins in the rolling vineyards of France’s Champagne region, where monks were making wine as early as the 5th century. At that time, champagne was a still wine with a pink hue, made primarily from Pinot Noir grapes.
However, the region’s chilly winters had the effect of halting fermentation, causing undigested sugars and yeasts in the bottled wine to build up carbon dioxide when the weather warmed and fermentation resumed. The resulting pressure caused most bottles to explode.
Dom Pérignon, one of the most famous names in the history of champagne, was a Benedictine monk often credited, though incorrectly, with inventing sparkling Champagne. In truth, he tried for years to remove bubbles from his cuvées, as bubbles in wine at that time were unwanted and considered a failure. In fact, the process now used to make champagne and other sparkling wines was one he avoided.
His actual contributions included inventing the champagne press, which reduced the amount of time grape skins were in contact with the juice, improving the wine’s clarity. He also implemented the use of cork stoppers over wood stoppers and substituted stronger English glass bottles for weaker French glass, significantly reducing the problem of exploding bottles. His work helped lay the foundation for champagne’s success and cemented his place in champagne history.
By the 18th century, Champagne had become the drink of European royalty, thanks to iconic brands like Ruinart (founded in 1729), Moët & Chandon (1743), and Veuve Clicquot (1772). Madame Clicquot, the “Grande Dame of Champagne,” further refined the bottling process through her invention of riddling, which removes sediment and improves the wine’s clarity.
Some Tips for Serving Champagne Like a Pro:
Now that we’ve explored a bit of champagne history, let’s discuss some practical tips for serving champagne to ensure you enjoy it at its best:
- Choose the Right Glass
While flutes are elegant, they aren’t the best for capturing champagne’s full range of aromas. Instead, opt for a tulip-shaped glass or even a white wine glass to let the flavors open up.
- Serve at the Right Temperature
According to WSET guidelines, the best way to chill Champagne is to place the unopened bottle in an ice bucket filled with half ice and half water for approximately 20-30 minutes before serving, ensuring it reaches an ideal serving temperature between 7°C and 10°C; this method allows for proper chilling without freezing the beverage.
- Open with a Whisper, Not a Pop
That dramatic pop might seem festive, but it actually releases too much carbonation. Instead, hold the cork firmly while gently twisting the bottle until you hear a soft sigh—like a contented exhale.
- Pair Like a Sommelier
Champagne is one of the most food-friendly wines due to its acidity and bubbles, which can cut through rich, fatty, and even fried foods. Try pairing these champagnes with the following:
- Brut Champagne with oysters, sushi, or fried chicken (yes, really!).
- Blanc de Blancs with light seafood or goat cheese.
- Rosé Champagne with charcuterie, duck, or berry-based desserts.
- Store Properly
If you’re saving a bottle for later, keep it on its side in a cool, dark place to prevent the cork from drying out. For open bottles, use a champagne stopper and store it in the fridge for up to three days.
Know Champagne Like a Pro
If you have something of a passion for Champagne, or want to deepen your knowledge, especially if you’re an industry professional, consider a specialized course. In partnership with Comité Champagne, the Capital Wine School is pleased to offer the Champagne Specialist Course – 2 Day Intensive at our school in Washington, DC on March 29th and 30th, 2025.
Whether you’re a seasoned connoisseur or just starting to explore, champagne offers a world of history, craftsmanship, and joy in every sip.
So next time you raise a glass, remember—you’re not just drinking bubbles. You’re tasting centuries of tradition, innovation, and pure magic.
P.S. Here are some interesting facts and trivia about Champagne.
- There are about 49 million bubbles in a standard bottle of champagne. This estimated bubble count came about through a combination of science, math, and some high-tech help.
- Napoleon was a champagne fan. He famously said, “Always carry champagne! In victory you deserve it & in defeat you need it!”
- Only wine from the Champagne region can legally be called champagne. Everything else? It’s sparkling wine.
- Winston Churchill loved Pol Roger Champagne so much, it is estimated he drank two bottles per day over his lifetime! He drank only vintage champagne, and this estimate comes from the Champagne house itself.
