The Best Champagne According To Taste
As I pop the cork on yet another bottle of exquisite champagne, I can’t help but marvel at the rich history and unparalleled craftsmanship that goes into each effervescent sip. My journey through the world of champagne has been nothing short of extraordinary, leading me to explore the finest houses and their most prestigious cuvées. From the historic cellars of Ruinart, founded in 1729, to the innovative approaches of newcomers like Nicolas Feuillatte, established in 1976, I’ve had the privilege of tasting the very best that the Champagne region has to offer.
Best Champagne According To Taste
In this article, I’ll take you on a personal tour of the champagne landscape, sharing insights into the most renowned brands, their unique characteristics, and what makes each one special. Whether you’re a seasoned connoisseur or a curious newcomer to the world of fine bubbles, join me as we explore the nuances of taste, production methods, and the rich tapestry of champagne culture that has captivated wine lovers for centuries. Surprisingly, not all the bottles on this list are on the list of most popular champagne brands.
The Grand Houses: A Tour of Champagne Royalty
Krug: The Epitome of Luxury
My love affair with champagne truly began the moment I first tasted Krug. This illustrious house, producing a mere 500,000 bottles annually, represents the pinnacle of luxury in the champagne world. Founded in 1843, Krug has maintained an unwavering commitment to quality that is evident in every sip.
What sets Krug apart is not just its limited production, but its unique approach to champagne making. Unlike many houses that focus on vintage years, Krug produces its signature Grande Cuvée every single year, regardless of vintage conditions. This multi-vintage blend is a testament to the house’s skill in creating consistently exceptional champagne.
During my visit to their vineyards, I was struck by the modest 20 hectares they own. This relatively small holding for such a prestigious name underscores their reliance on carefully selected grapes from top growers across the region. The result? A champagne that is rich, complex, and utterly unforgettable.
One of the most fascinating aspects of Krug is their aging process. While the industry standard for non-vintage champagne is a mere 15 months, Krug ages their Grande Cuvée for an astonishing 6-7 years. This extended aging contributes to the depth and complexity that Krug is famous for.
Priced between $200-$250 per bottle, Krug is undoubtedly an investment. But for those special occasions when only the best will do, it’s a splurge that’s well worth it. The layers of flavor – from brioche and nuts to citrus and honey – evolve in the glass, providing an experience that lingers long after the last bubble has burst.
Perrier-Jouët: Artistry in a Bottle
Moving from the intensity of Krug to the elegance of Perrier-Jouët feels like transitioning from a symphony to a ballet – both beautiful, but in distinctly different ways. With an annual production of around 3 million bottles, Perrier-Jouët strikes a balance between exclusivity and accessibility.
What I find most captivating about Perrier-Jouët is its commitment to both tradition and artistry. The house’s Belle Epoque cuvée, with its iconic hand-painted anemone flowers on the bottle, is as much a visual treat as it is a sensory delight. This blend of art and champagne perfectly encapsulates the romantic spirit of the brand.
In terms of taste, Perrier-Jouët often displays a more delicate, floral character compared to the richness of Krug. The Chardonnay grape often takes center stage, particularly in their prestige cuvées, lending a crisp, elegant profile that I find particularly refreshing on warm summer evenings.
Pol Roger: The Gentleman’s Champagne
No discussion of champagne would be complete without mentioning Pol Roger, often referred to as the “gentleman’s champagne.” This moniker is partly due to its association with Sir Winston Churchill, who was famously devoted to the house’s champagnes.
Producing around 1.8 million bottles annually, Pol Roger maintains a reputation for quality that belies its relatively larger production scale. What I particularly appreciate about Pol Roger is its consistency – bottle after bottle, year after year, it delivers a dependable excellence that’s hard to match.
The house style tends towards a fuller-bodied champagne with fine, persistent bubbles. There’s often a lovely balance between fruit and toast, with a finish that lingers pleasantly. It’s a champagne that I find pairs beautifully with food, making it a staple at my dinner parties.
One of the most intriguing aspects of Pol Roger is its commitment to traditional methods. The house still riddles (turns) its bottles by hand – a labor-intensive process that many larger houses have mechanized. This attention to detail is something you can taste in the final product.
Louis Roederer (Cristal): The Icon
When it comes to prestige and recognition, few champagnes can compete with Louis Roederer’s Cristal. Originally created in 1876 for Tsar Alexander II of Russia, Cristal has maintained its position as one of the most sought-after champagnes in the world.
With an annual production of around 400,000 bottles for Cristal (Louis Roederer produces more across its range), this is a champagne that combines exclusivity with a global reputation. Priced between $250-$300 per bottle, it’s certainly an indulgence, but one that many champagne lovers, myself included, believe is justified by its quality.
What sets Cristal apart, in my experience, is its incredible precision and purity. The flavors are intense yet perfectly balanced, with a minerality that speaks to the exceptional terroir of the Roederer vineyards. Speaking of which, Louis Roederer owns an impressive 240 hectares of vineyards, allowing for stringent quality control from grape to glass.
Tasting Cristal is always a special experience. The fine, persistent bubbles carry aromas of citrus, white flowers, and sometimes a hint of red fruits. On the palate, it’s a champagne that evolves beautifully, revealing layers of flavor as it warms slightly in the glass.
Ruinart: The Pioneer
As we delve deeper into our champagne journey, we must pay homage to Ruinart, the oldest established champagne house, founded in 1729. With an annual production of around 2 million bottles, Ruinart has managed to maintain its reputation for quality while growing its reach.
What I find fascinating about Ruinart is how it has balanced its historical significance with modern appeal. The house is particularly known for its expertise with Chardonnay, and their Blanc de Blancs is, in my opinion, one of the finest expressions of this style in Champagne.
Tasting Ruinart is like taking a step back in time while simultaneously experiencing something thoroughly modern. The champagnes often have a beautiful aromatic complexity – I often detect notes of citrus, white peach, and sometimes a subtle hint of herbs. On the palate, there’s a lovely tension between freshness and richness that I find incredibly appealing.
The house’s commitment to sustainability is also worth noting. In recent years, Ruinart has made significant strides in eco-friendly packaging and vineyard management, proving that even the oldest houses can lead the way in innovation.
Piper-Heidsieck: The Crowd-Pleaser
Moving to a larger scale producer, Piper-Heidsieck holds a special place in the champagne world. With an annual production of 4-5 million bottles, this house manages to maintain impressive quality across a larger volume.
What I appreciate about Piper-Heidsieck is its consistency and approachability. While it may not have the same exclusivity as some of the smaller houses, it delivers reliable quality that makes it a go-to choice for many champagne lovers, myself included.
The house style tends towards a fresh, lively profile with a good balance of fruit and toasty notes. I often detect hints of pear, apple, and sometimes a touch of citrus, underpinned by subtle notes of brioche. It’s a champagne that I find works well both as an aperitif and with a wide range of foods.
Piper-Heidsieck’s ability to produce high-quality champagne at this scale is a testament to their winemaking expertise. It’s a reminder that excellent champagne doesn’t always have to come with an exorbitant price tag.
Charles Heidsieck: The Overachiever
While we’re on the subject of the Heidsieck name, we must discuss Charles Heidsieck, a house that has been making waves in the champagne world. Named “Champagne Producer of the Year” an astounding 13 times by the International Wine Challenge, Charles Heidsieck is a brand that consistently over-delivers.
What impresses me most about Charles Heidsieck is the depth and complexity they achieve in their non-vintage champagne. The house is known for using a high proportion of reserve wines in their blends, which contributes to a richness and maturity that sets them apart.
Tasting Charles Heidsieck is always a pleasure. Their Brut Réserve often displays notes of ripe fruit, freshly baked brioche, and sometimes a hint of roasted nuts. On the palate, it’s full-bodied yet elegant, with a fine mousse and a long, satisfying finish.
The house’s success in blind tastings and competitions is a testament to the quality in the bottle. It’s a champagne that I often recommend to those looking to explore beyond the most famous names without breaking the bank.
G.H. Mumm: The Global Player
No exploration of champagne would be complete without mentioning G.H. Mumm, one of the largest and most recognized champagne brands globally. With an annual production of around 8 million bottles, Mumm has a significant presence in the champagne market.
What’s particularly interesting about Mumm is its global reach. Did you know that it’s the number one champagne in Australia? This international appeal speaks to the brand’s ability to create a style that resonates with a wide range of palates.
In my experience, Mumm champagnes tend to be fresh and vibrant, with a good balance of fruit and acidity. Their signature Cordon Rouge often displays notes of fresh fruits, vanilla, and sometimes a hint of caramel. It’s a champagne that I find works well in a variety of settings, from casual gatherings to more formal occasions.
While some may argue that larger production can lead to a loss of character, I’ve found that Mumm manages to maintain a consistent quality across its range. It’s a testament to their winemaking team’s skill in handling such large volumes while still creating enjoyable, well-crafted champagnes.
Billecart-Salmon: The Rosé Specialist
As we continue our journey through the world of champagne, we must pause to appreciate Billecart-Salmon, a house that has carved out a special niche for itself, particularly with its rosé champagne.
Founded in 1818, Billecart-Salmon is still family-owned, which I find contributes to its consistent focus on quality and tradition. While they produce excellent champagnes across the board, it’s their Brut Rosé that has captured the hearts of many champagne enthusiasts, myself included.
What sets Billecart-Salmon’s rosé apart is its delicacy and finesse. Unlike some rosé champagnes that can be overly fruity or heavy, Billecart-Salmon’s offering is all about subtlety and elegance. When I taste it, I’m often struck by its light, ethereal quality – notes of wild strawberries and citrus zest dance on the palate, supported by a fine, persistent mousse.
The house’s commitment to quality is evident in their low-temperature, long fermentations, which help preserve the delicate aromas and flavors of the grapes. It’s a process that requires patience, but the results speak for themselves.
While production figures for Billecart-Salmon aren’t as widely publicized as some larger houses, their influence in the world of champagne far outweighs their size. It’s a brand that I often recommend to those looking to explore the more nuanced side of champagne.
Gosset: The Artisanal Gem
Our champagne odyssey wouldn’t be complete without mentioning Gosset, the oldest wine house in Champagne, dating back to 1584. While Gosset may not be as widely recognized as some of the larger houses, among champagne aficionados, it holds a special place.
What I find particularly compelling about Gosset is their steadfast commitment to traditional methods. For instance, they still avoid malolactic fermentation for most of their wines, a practice that helps preserve the natural acidity and freshness of the grapes.
Tasting Gosset is always an enlightening experience. Their champagnes tend to have a distinctive combination of richness and vibrancy. I often detect notes of ripe fruits, sometimes with a hint of honey or spice, all underscored by a striking mineral quality. The mousse is typically fine and persistent, contributing to an overall sense of elegance.
While Gosset’s production volumes are relatively small compared to some of the houses we’ve discussed, this allows them to maintain stringent quality control. Each bottle feels like a carefully crafted work of art, reflecting centuries of winemaking expertise.
Jacquesson: The Innovator
As we near the end of our champagne exploration, we must discuss Jacquesson, a house that has been pushing the boundaries of what champagne can be. Founded in 1798, Jacquesson has in recent years adopted a unique approach that sets them apart in the champagne world.
What fascinates me about Jacquesson is their decision to abandon the concept of a consistent non-vintage blend in favor of a numbered cuvée system. Each year, they produce a new blend, numbered sequentially, that best expresses the characteristics of that particular harvest. This approach allows for a remarkable transparency and a true expression of vintage variation.
Tasting Jacquesson is always an adventure. Each cuvée is distinct, reflecting the unique conditions of its base year. Generally, I find their champagnes to be precise, with a wonderful tension between ripe fruit flavors and a chalky minerality. The bubbles are typically fine and persistent, contributing to an overall sense of elegance and complexity.
While production volumes for Jacquesson are relatively small, their influence on the champagne world has been significant. They’ve shown that even in a region steeped in tradition, there’s room for innovation and new approaches.
Nicolas Feuillatte: The People’s Champagne
As we conclude our journey through the champagne houses, we come to Nicolas Feuillatte, a brand that tells a unique story in the world of champagne. Founded in 1976, it’s the youngest house on our list, but don’t let that fool you – Nicolas Feuillatte has quickly become a major player in the champagne market.
What sets Nicolas Feuillatte apart is its cooperative structure. It’s the largest cooperative in Champagne, representing thousands of growers. This model allows them to produce around 10 million bottles annually, making them one of the largest champagne producers.
Despite its size, what impresses me about Nicolas Feuillatte is its ability to maintain quality while offering champagne at a more accessible price point (typically $30-$40 per bottle). It’s often referred to as “the people’s champagne,” and I can understand why – it offers a taste of the champagne lifestyle without the premium price tag of some of the more prestigious houses.
In terms of taste, I find Nicolas Feuillatte champagnes to be fresh and approachable. Their Brut Réserve often displays notes of ripe pear and apple, sometimes with a hint of toast or brioche. The bubbles are lively, contributing to an overall sense of vibrancy that makes it an excellent choice for celebrations or as an aperitif.
The success of Nicolas Feuillatte in such a short time is a testament to the power of collaboration and modern marketing. They’ve shown that it’s possible to create a champagne that’s both widely available and respected for its quality.
