There are three grape varietals that make up Champagne: Chardonnay, Pinot Noir and Pinot Meunier. Most all champagnes are a cuvee (or a blend) of these three varietals from different years except in the case of an exceptionally good vintage.
While we refer to most sparkling wines as “champagne”, the only wines that truly carry this name are those from the region of Champagne in France. For a champagne that is 100% chardonnay, look for ‘Blanc de Blanc’ or for a champagne that is 100% Pinot Noir, look for ‘Blanc de Noirs’. Champagnes and other sparkling wines range in their sweetness from doux (very sweet) to extra brut (dry).
Where do the bubbles come from? The 56 million bubbles per bottle are created in the second fermentation of the wine when the CO2 gets trapped inside each bottle.
Champagne pairs well with almost all foods (including sushi) so I recommend pairing it with recipes that may struggle to match up well with a red or white wine. Desserts tend to pair well with a glass of wine if a port or sauternes won’t meet the bill.
I suggest pairing champagne with:
