A Bluffer's Guide to Champagne

Intimidated by bubbly? Us too, so we thought it best to enlist the help of an expert to get the fast facts right. To bring you our Bluffer's Guide to Champagne, Concrete Playground caught up with acclaimed journalist and Champagne educator, Champagne Jayne who taught us just how damn special the bubble drop actually is.

Let us share with you why ...

Champagne 101

Champagne is exclusive to the Champagne region in northern France. Due to the cumulative effects of soil, climate and the cultivation practises, the three types of grapes used (chardonnay, pinot noir and pinot meaner) are married together to produce the world-famous bubbly drop. The Champenois (master Champagne makers) use the lengthy and arduous traditional method that involves the bottle going under a second process of fermentation to create the fizz.

Champagne first gained world eminence through its connection with the baptism of French kings, and consequently royalty spread the word throughout Europe about this exotic wine, awarding it status of opulence and nobility. Nowadays, it is the natural partner for any event where celebration, luxury and romance are themes.

Popping, Pouring and Drinking

Temperature plays an integral part in Champagne appreciation. "Bubbles are part of the pleasure. Serving champagne anywhere between 4.5 degrees celcius to 7 degrees celcius is perfect. If it is too cold it will suppress the aromatics and if it is too warm, the wine will froth up and then go flat," says Jayne.

To open the bottle with the proper pomp, hold the bottle at a 45 degree angle (preferably aimed away from your compatriots) and keeping the cork still, gently twist the bottle. Pour a little bit into clean glasses to let the foam die down, and then top up leaving adequate space to get a whiff of its excellence.

Matching Champagne with Food

Champagne is the ideal drink as an aperitif, encouraging conversation that can be somewhat stale at the beginning of the night. However, because it is blended from numerous base wines, Jayne says that it's like an orchestra of flavour in your mouth and matches well with food. "Anything goes, from prawns to pizza!," she says.

There are many types of Non-Vintage, but the general rule of thumb is that they're easy on the palate (and pocket), and best to serve with canapés. Vintage Champagnes have a slightly richer and heavier palate weight making them ideal with a more intensely-flavoured dish and are "also an unparalleled match for any cheese and delicate dessert".

Is Champagne only for Special Occasions?

"Rubbish! It's like a holiday in a glass!" exclaims Jayne. Champagne is most frequently associated with exclusive affairs, but why should we be such scrooges and reserve this esteemed beverage for memorable moments?

Jayne believes it is the ultimate icebreaker for any audience and guaranteed to make anyone smile. "It isn't about being snobby, posh or saving up to celebrate a job or a wedding, it's actually the affordable luxury in life! Everyone can afford the small indulgence of enjoying a really decent glass of fizz on a Friday night." Hear, hear. We'll cheers to that.

Champagne on the Cheap

This is a toughie because unless you're Gina Rinehart, spending your bucks on Vintage champagne might not be so simple. Jayne says that the best value choice on the market at the moment for something exceptional is currently the world's favourite, Moet & Chandon which can be found for around $85.

For Champagne at the start of a meal, Jayne recommends Pierre Gimonnet. "The delicious crisp blanc de blanc is approachable in style and accessibly priced," she says. "For everyday bubbles, Lanson or Duperrey are an affordable option at around $40," Jayne adds.

For those who want a James Bond themed beverage, don't look past his favourite tipple Champagne Bollinger. The full-bodied classic (much like the man himself) can be spotted for $60. And don't forget to ensure that the label actually says 'Champagne' as well as France. If it doesn't, you've been well bluffed.

Famous Champagne Drinkers

Madame de Pompadour, King Louis XV's favourite mistress, is credited with bringing champagne to the French royal court in the eighteenth century. She is also famously quoted as saying, "Champagne is the only wine that leaves a woman beautiful after drinking it." We're certainly willing to road test that.

Winston Churchill was also notorious for enjoying the tipple. And Napoleon was known to take large stocks for the army wherever they campaigned. Want to get even more serious? If you've got a spare 308 bottle handy, why not simulate Marilyn Monroe's habit of bathing in the bubbly stuff every night?

And left we forget to remind you that it was American author and humorist, Mark Twain, who had it right all along. It was he who said, "too much of anything is bad, but too much Champagne is just right."

Where to Drink Champagne in Wellington

Most hotels, restaurants and bars in Wellington are stocked with the big names like Mumm, Moet & Chandon and Veuve Clicquot. Places like Logan Brown, The White House, Boulcott Street Bistro and Charley Noble provide a particularly great backdrop to enjoy a glass of bubbles.

Champagne Alternatives

Crémant: is what you should look out for when after French bubbly on a budget (pronounced ‘cray-mawn’). This sparkling wine is made in France using the same traditional methods, however falls outside the borders of the Champagne region.

Cava: this white or pink sparkly number is produced mainly in the Penedés region in northern Spain. Like crémant, Cava is made using the same method, but with different grape varieties. Cava is a part of Spanish tradition and like Champagne is often consumed at special occasions.

Prosecco: this is the Italian aperitif of choice. Light and fresh, the aromatic bubbly has an apple-and-pear sweetness. Prosecco is the original base ingredient of the Bellini cocktail.