Champagne is wonderful. The pop, the fizz, the sense of occasion. It is also not cheap, and a Tuesday is not always an occasion.
The good news: what makes Champagne taste like Champagne is a method, not a postcode. Plenty of other places make wine the same way, and their bottles cost a lot less. Here is how to spot them, what we have in the cellar right now, and what to eat with each one.
What makes Champagne taste like Champagne?
Bubbles get into wine in two main ways.
The traditional method. The wine goes through a second fermentation inside the bottle, then rests on its yeast for months or years. That rest is where the fine bubbles and the toasty, brioche note come from. Champagne is made this way. So are Franciacorta, Trento DOC, Crémant and Cava.
The tank method. The second fermentation happens in a large sealed tank. It is quicker, and it keeps the wine fresh and fruity. Prosecco is made this way, which is why it tastes of pear and white flowers rather than toast.
Neither is better. They are two different moods: toasty and serious, or fruity and easy.
How to read the label
- Traditional Method, Metodo Classico, Méthode Traditionnelle: made the Champagne way.
- Brut: dry. Extra Brut: drier. Dosage Zero or Brut Nature: no sugar added at all.
- Blanc de Blancs: white grapes only, usually Chardonnay. Expect citrus and freshness.
- Rosé: pink, with red berry fruit.
- NV (non-vintage): a blend of several years, made to taste the same every time.
- Magnum: 1.5 litres, so two bottles in one. It always gets a reaction when it lands on the table.
The world tour, in 30 seconds
- Franciacorta (Lombardy, Italy): traditional method, Chardonnay and Pinot Noir. Often called Italy’s Champagne.
- Trento DOC (Trentino, Italy): traditional method, grown at Alpine altitude. Crisp and zesty.
- Crémant (France): traditional method from outside Champagne: Loire, Alsace, Burgundy, Jura, Limoux.
- Cava (Spain): traditional method with local Spanish grapes. Dry and very good value.
- Prosecco (north-east Italy): tank method, Glera grape. Fruity, floral and easy.
- Sekt (Germany), English sparkling and American sparkling: all three make serious traditional-method bottles too.
We don’t stock every one of these. Here is what we do have, and what we like to eat with it.
In our cellar: Italy, made the Champagne way
NV Cantina Puiatti Blanc de Blancs Metodo Classico Extra Brut – Friuli-Venezia Giulia
100% Chardonnay, finished Extra Brut, so it is properly dry. Lemon zest, green apple and bread crust. Also in a 1.5L magnum.
Great with: Oysters, smoked salmon, soft cheeses.
Singapore and Asian favourites: Tempura, sashimi, dim sum.
NV Cantina Puiatti Ribolla Gialla Metodo Classico, 1.5L magnum – Friuli-Venezia Giulia
Friuli’s native grape, aged 30 months on its lees. Lemon curd, chamomile and brioche.
Great with: Fried seafood, canapés, roast chicken.
Singapore and Asian favourites: Sushi, tempura, dim sum.
NV Banfi Brut Metodo Classico – Piedmont
Chardonnay, Pinot Bianco and Pinot Noir. Green apple, citrus and toasted bread.
Great with: Oysters, fried snacks, light seafood dishes.
Singapore and Asian favourites: Sashimi, tempura, spring rolls.
When only the real thing will do
Sometimes you just want Champagne. Fair enough. These are the ones we pour ourselves.
NV Charles de Cazanove Brut
The classic. All three Champagne grapes, 18 to 24 months on the lees. Pear, lemon zest and biscuit.
Great with: Oysters, roast chicken, cheesy gougères.
Singapore and Asian favourites: Tempura, dim sum, fried carrot cake.
NV Charles de Cazanove Cuvée Bio
Fully organic. Pear, brioche and hazelnut, with a chalky finish.
Great with: Baked brie, roast chicken, creamy pasta.
Singapore and Asian favourites: Dim sum, tempura, chicken rice.
NV Louis Dumont Brut Rosé
Pink and dry. Strawberry, raspberry and biscuit.
Great with: Charcuterie, smoked salmon, fried chicken. Trust us.
Singapore and Asian favourites: Salmon sashimi, dim sum, Peking duck.
NV Charles de Cazanove Brut Rosé
Rose petal, redcurrant and cranberry, with enough structure for dinner.
Great with: Salmon, duck, charcuterie, berry desserts.
Singapore and Asian favourites: Peking duck, salmon sashimi, char siew bao.
NV Bruno Paillard Dosage Zero
No sugar added. Lemon peel, chalk and almond. A Champagne for people who really like Champagne.
Great with: Oysters, smoked salmon, goat cheese.
Singapore and Asian favourites: Sashimi, sushi, tempura.
Fruity, fun and easy
Not every bottle of bubbles needs to be serious.
NV STEL+MAR Sparkling Rosé – California
Dry and berry-fruited, made from Barbera and Syrah.
Great with: Smoked salmon blinis, strawberries and cream.
Singapore and Asian favourites: Sushi rolls, prawn crackers, Korean fried chicken.
2023 Banfi Sciandor Moscato d’Asti – Piedmont
Lightly sweet, gently fizzy and only 5% alcohol. Peach and orange blossom.
Great with: Fruit tart, fresh berries, brunch pastries.
Singapore and Asian favourites: Spicy Thai food, mango sticky rice, egg tarts.
What to pour with what
- Anything fried (fried chicken, tempura, spring rolls): dry traditional-method bubbles or Brut Champagne. Bubbles and acidity cut straight through the oil. Shiok.
- Dim sum: Brut Champagne or a Blanc de Blancs.
- Sashimi, sushi and oysters: Extra Brut or Dosage Zero.
- Peking duck and char siew bao: rosé Champagne.
- Spicy Thai food and dessert: Moscato d’Asti.
Final sip
Champagne will always be the benchmark. But great bubbles are made well beyond it, and the best bottle is the one that suits tonight’s makan and tonight’s budget.
Not sure which one? Ask your geeky wine friend. That’s us: support@vingeek.sg.
