Watch experts blindly taste test Champagne and other sparkling wines

A standard glass of champagne poured straight down releases about a million tiny carbon dioxide bubbles, according to two decades of research by a French physicist.

12 things we learned about Champagne

Champagne isn’t just sparkling wine—it’s a protected name tied to France’s Champagne region and made using the strict champenoise method. This explainer looks at its surprising history, from early fermentation mishaps to how it became a global symbol of celebration.

Strict rules dictate the making of Champagne

Some regulations, such as geographical area and grape varieties, are fairly well known. But to be true Champagne, winemakers must follow guidelines for all sorts of finicky things, including pruning, press yield (how much juice is extracted from the grapes), alcohol content, vineyard management, and aging, among others.

Champagne’s fizz used to be considered a flaw

The bubbliness that we love now was once considered a winemaking failure. In fact, Dom Pérignon probably would have referred to it by its common nickname at the time, "vin du diable," or devil’s wine. The wine’s volatility often caused bottles to explode, which was both dangerous and costly. It wasn’t until the development of sturdier bottles and more consistent winemaking techniques that popularity truly soared.

Only one region in France can legally call its sparkling wine Champagne.

Cava is Spain's sparkling wine

Champagne is delicious, but it’s not the most budget-friendly beverage. Cava is a Spanish wine produced through the same traditional method used to make Champagne but often sold at a lower price. Cava can be produced in several different regions, offering the possibility of more diversity than what is typically found in Champagne.

Making Champagne from start to finish

This video from wine educator Amelia Singer covers everything from grape to glass. She’ll walk you through pressing the fruit, fermentation, aging, disgorgement, and, of course, drinking.

Wine connoisseurs say proper tasting requires looking, smelling, tasting, and thinking

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

In 2025, Moët & Chandon was the leading Champagne brand

Valued at nearly $1.5B, Moët & Chandon leads the charge in brand value. Following closely are Chandon and Veuve Clicquot.

Champagne has a rich history in hip-hop

The drink is both aspirational and a bragging right. Famous artists name-check brands like Cristal, and up-and-comers long for the day when sparkling wine will flow like water. The trend traces back to the early 1990s and Branson B., “hip-hop’s unofficial sommelier.” The Harlem-based artist would bring bottles of his favorite bubbly to parties, celebrations, and, crucially, recording studios, where friends like the Notorious B.I.G. were laying down some of rap’s foundational tracks.

Napa Valley became a player on the international stage in the mid 1970s, when judges in a blind taste test deemed its wine superior to France's.

In 1910, riots swept Champagne over unfairness in the winemaking industry

The French are well known for protesting, and their winegrowers are no exception. After years of disastrous harvests caused by bad weather, disease, and deceptive practices by large Champagne houses, smaller vintners fought back.

The vast majority of Champagne is labeled 'dry' or even 'extra dry'

Sweetness levels are determined by the amount of sugar added to the wine at the end of the process—anything up to 6 grams per liter is extra dry, and up to 12 grams per liter is still considered dry.

Dom Pérignon was a 17th-century French monk often inaccurately credited with inventing Champagne

You’ve probably heard of Dom Pérignon the brand, but what do you know about Dom Pérignon the man? He is often credited with inventing Champagne—which is why the iconic (and expensive) Champagne house is named after him—but the truth is he simply pioneered many methods for manufacturing it.

In 2008, one writer demonstrated the fickle nature of wine reviews

Robin Goldstein submitted a fake restaurant to the well-respected Wine Spectator for a competition. He created a website for the fake Milan-based business, complete with a menu of wines the magazine itself had disparaged. That didn't stop Wine Spectator from naming Goldstein's ruse among that year's winners.

The Judgment of Paris was organized by Steve Spurrier

The English wine merchant organized the competition with Patricia Gallagher at his Paris wine shop. In this in-depth interview, he talks about how he got into the wine trade, how the Judgment of Paris impacted his own career and the global wine scene, and tells some of his favorite stories from the past.

There's a legal loophole behind California Champagne

In the late 19th century, sparkling wine production took root in California before France began the fight to own the term “Champagne.” Many American winemakers already used it for easy recognition. The battle continued for over a century before reaching an agreement in 2005, stipulating that American sparkling wine couldn’t be labeled as Champagne unless the producer was already calling it such.

One of the Widow Clicquot’s many innovations was the process of riddling

Riddling involves storing Champagne bottles at an angle and methodically turning them in order to collect any sediment in the neck of the bottle. The technique—which was kept a strict secret—cut down on both time and waste, allowing the House of Clicquot to outsell its competitors for decades until word inevitably leaked and riddling became the standard.

A blind taste test in 1976 determined that California produced better wine than France in a decision known as 'the Judgment of Paris' that realigned the wine world.

Prosecco—Italy's sparkling wine—is produced using the tank method

Italy’s best-known sparkling wine, Prosecco, has many similarities to Champagne. However, Prosecco performs its secondary fermentation in a different manner. Rather than taking place in the bottle using the French method, fermentation of Prosecco takes place in large, pressurized steel tanks, making it easier to produce on a large scale. The technique results in light, fresh flavors and plenty of bubbles.

How disgorgement works while making sparkling wine

After riddling, winemakers still need to dispose of collected sediment in wines. While this was once done by hand, the modern method of freezing the bottle's neck and removing the now-solid sediment is ubiquitous. In this short video, an enologist (wine expert) from California’s Halter Ranch vineyards explains each step of the mechanical disgorgement process, complete with footage from their production line.

The Oktoberfest taste test

Wondering how the different Oktoberfest beers stack up? This article dives into the six official beers you’ll find at the festival. Each one has a write-up that includes a bit of history, tasting notes, and thoughts on where and when you might enjoy drinking it.

Modern Champagne owes much of its existence to one woman: Widow Clicquot

Barbe-Nicole Ponsardin, better known as the Widow Clicquot, might not have actually invented Champagne, but her innovative approach to winemaking yielded many techniques still used today. Taking over her husband’s failing business after his death, the Widow Clicquot combined business savvy and innovative thinking to make the process easier, more efficient, and, most important, more profitable.

Britain’s bottle innovation saved Champagne

Champagne wouldn’t be where it is today without a surprising partner: 17th-century British glassmakers. An energy crisis caused by deforestation—not enough trees to burn—led to the search for an alternative fuel source. Enter coal. The plentiful resource burned much hotter than wood, creating stronger glass that could stand up to the pressure of the carbon monoxide produced by the wine’s second fermentation and solving one of the fledgling industry’s most vexing problems.

Sparkling wine was a political tool in the Soviet Union

To show the world that the Soviet Union had recovered after the devastating famine of the early 1930s, leader Josef Stalin turned to a surprising source: sparkling wine. Stalin believed that if everyday citizens could access luxury goods like caviar and Champagne, it would show socialism had succeeded. The result was Sovetskoye Shampanskoye, a Soviet-made sparkler that achieved his goal of availability and affordability if not quality.

Michelin judges act as anonymous restaurant inspectors

Go behind the scenes with Gwendal Poullennec, international director of The Michelin Guide and the man who oversees all those anonymous inspectors. This short video dives into who the inspectors are, the training process, and what they look for in a meal.

A guide to white wine

Aside from color, how does white wine differ from red? This comprehensive guide to white wine covers everything from grape varieties to production methods to aging techniques. It provides explanations for several common white wine blends as well. You'll also discover an overview of tasting notes for several popular white wines, and suggestions for foolproof food pairings like brie and Chardonnay.

See the 17 most expensive wines ever sold, including a 6-liter bottle of wine that sold for $1M.

Watch underwater photosynthesis make water look like champagne

In shallow waters where sunlight can reach, photosynthetic reactions absorb water and dissolved carbon dioxide, producing bubbles of oxygen at the surface of plants. As these bubbles rise to the water's surface, a fizzy appearance is created.

Why your wine smells unpleasant

Ever had the experience of receiving a bottle of wine with a janky, less-than-favorable odor? This Esquire article ventures to answer this question and offers the explanation that the culprit is likely corked wine. Read to understand why corks can create a moldy or musty scent, and feel emboldened to send a corked bottle back for something with improved quality.

Some people smash Champagne bottles on ships for good luck

Long before Champagne existed, people performed good-luck rituals before setting sail. But since animal sacrifice is generally frowned upon these days, a new tradition developed before a ship’s maiden voyage: smashing a bottle of Champagne against the hull.

The tradition of drinking Champagne on New Year's is believed to come from ancient Rome

Julius Caesar might not have had sparkling wine, but when the Romans created the now-standard calendar that begins on Jan. 1, they celebrated with a toast. The tradition spread throughout Europe and then the colonies, and so when Champagne became the drink of choice for special occasions, it was only natural that it became the standard New Year’s Eve sip.

Red wine, 101

How does a bottle of red wine get to the table? In this podcast episode from VinePair, tastings director Keith Beavers covers this wide-ranging wine category. Learn about the entire process of red wine production, from grape to glass. The episode provides a great starting line for general wine knowledge and a jumping-off point into individual varieties or regions.

California's Napa Valley and Sonoma County both produce world-class wines, but they have key differences.

Food & Wine magazine's guide to the Napa Valley (and its next-door neighbor, Sonoma Valley) walks through the environmental and geological conditions that differentiate these two first-class wine regions from the rest of the world and from each other. It also includes in-depth explanations of what to look for in their wines, including common grapes, stylistic choices, and tasting notes.

Champagne played a role in resisting the Nazis

When France surrendered to the Nazis in 1940, the invaders occupied the north. This was home to wine regions like Champagne and Bordeaux, which the Nazis were eager to loot. Winemakers took a stand by sheltering dissidents in their cellars, passing intelligence across borders, and even giving their lives to the cause.

There are roughly 90 Michelin judges around the world

A major reason the Michelin Guide remains prestigious is the extreme secrecy surrounding its inspectors, sometimes assuming fake names and donning disguises, to ensure ratings are not influenced by special treatment.

The non-alcoholic wine market

A no-nonsense, stats-based exploration of the relatively new market for nonalcoholic wine. Driven by people looking to consume less or no alcohol at all, production of nonalcoholic wine has increased dramatically over the last few years. This report details the basics of nonalcoholic winemaking, as well as the current state of the market and what to expect in the future.

One expert said Napa's 2023 vintage was one of its best

Karen MacNeil, author of "The Wine Bible," called it “as perfect as any Napa vintage in living memory,” and suggests the wines will only become more impressive with age.

Thoughts from an anonymous Michelin inspector

An anonymous Michelin inspector answers the most common questions about their job and explains how reviewing and awarding stars works. Covering everything from how they decide what to order to advice for young chefs, get a peek into the details of one of the most influential restaurant reviewing jobs.

Distinguishing club soda, seltzer, and sparkling water

The three forms of drinking water are similar, but their differences lie mostly in the presence and proportion of minerals and carbonation. Read this quick explainer on the major differences.

Georgian wine and the qvevri method

What do we know about early viticulture? The earliest evidence of winemaking comes from the country of Georgia. More than 8,000 years ago, people began fermenting grapes in clay vessels called qvevri (pronounced kway-vree). Join Master of Wine Konstantin Baum for a video diving into the origins of winemaking in Georgia, exploring how that country's unique mix of climates and cultures made it the perfect place for wine to flourish.

Animal wines: Wine bottles with pigs on the label had the lowest median prices at $23.22

If you’ve ever spent too much time staring at a shelf in a wine store, you might have noticed something similar: animals, specifically, cats, pigs, or birds on the labels. So, what do these wines have in common? This interactive tool attempts to figure out what wines that include the same animal have in common.

The robust wine production of Antarctica

Antarctica might not be known for its agriculture, but parts of its unique climate are suitable for growing wine grapes. Most of the wine produced there is icewine, a style of dessert wine commonly found in Canada and Germany. This guide covers Antarctica’s unique soil composition, grape varieties, and how exactly penguins contribute to this unusual wine-growing region. There’s even a recommendation for an Antarctic tasting room for adventurous souls.

A quick guide to rosé wine

What is a rosé? Rosé wines are technically reds, though they’re typically served cold and have more flavor characteristics in common with white wines. This primer explains the basics of the fastest-growing wine category in the US. It covers production and rosé-making regions and styles, along with some common tasting notes for each bottle.

How Michelin-starred chefs cook steak

Earning a Michelin star is no easy feat; neither is cooking a steak. This tutorial, featuring three Michelin-starred chefs, shows how the pros tackle the subtle art, walking even the most kitchen-averse eaters through the best ways to cook a great cut.

Wine explained

Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol. With the process first developed and refined thousands of years ago, wine has been a central feature of celebrations throughout modern history. Want to learn more about its origins? Check out 1440's explainer on wine.

Bacteria have been genetically engineered to bioluminesce when wine has spoiled

Developed by researchers at Hebrew University, the method involves the firefly enzyme luciferase, which emits light from within bacteria expressing when they are in the presence of acetic acid vapors produced by wine. The process provides affordable, on-site, real-time monitoring of fermentation quality.

The Michelin Guide, explained

Every year, Michelin—a tire company—transforms the culinary world through its prestigious Michelin Stars. Starting in 1900 as a guide to boost road travel, Michelin evolved into the global authority on fine dining. Today, anonymous inspectors assess restaurants across 30 countries, awarding one to three stars for quality, consistency, and creativity.

Wine is divided between Old World and New World

The distinction stems from both geography and winemaking technique and tradition. This video breaks down how different viticultural regions fit into each category and the common traits of both Old World and New World wines. It also provides helpful tips for reading Old World wine labels.

How winemaking has changed throughout history

Winemaking is an ancient practice, and researchers continue to find evidence that this ritual came even earlier than previously estimated. This article outlines five key turning points in wine’s history, from the fermentation of fruit by our primate ancestors to today’s increasingly popular “New World” wine. Discover the fascinating scientific and cultural factors that led to wine’s changes in flavor and increased symbolic importance.