Champagne Day 2022 recommendations

Reading Time: 9 minutes

To celebrate Champagne Day today, a few French wine importers have shared their recommendations of our favourite bubbly, which we share below. You’re sure to discover some champagnes you’ve not heard of or tried before.

Champagne Day 2022

Want to delve into the world of champagne?read our 20 facts about champagne here

Interested in some famous quotes about champagne? Click here

Do you know the different types of champagne? Find out more here.

 

CHAMPAGNE DAY 2022 RECOMMENDATIONS

 

Clos Cachet

Ashleigh Huggins recommends Champagne Dehours – Terre de Meunier Extra Brut NV for Champagne Day.

 

Champagne Day 2022Why?

Most Champagne drinkers enjoy a glass of Chardonnay or Pinot Noir, or maybe a blend but the Dehours Champagnes are eagerly sought after by champagne enthusiasts for their renowned ‘Meunier style’; bold, flavourful and demonstrating a clear terroir-orientated approach. This is the third grape varietal of the region that expresses sparkling wine in a whole new way. The cuvée “Terre de Meunier” is a blend of selected vineyards of Pinot Meunier from different villages such as Mareuil-le-port, Troissy and Oeuilly with Jérome Dehours advocating for richer champagne styles by starting a perpetual reserve of wine in 1998 to best capture the terroir identity of his Domaine without vintage influences.

 

How does Champagne differ from other sparkling wines?

Champagne is one of the original sparkling wines of the world, taking the traditional French approach of terroir before varietal. Many other sparkling wines focus upon the grape type and the process in which the bubbles are formed but the Champagne growers work to cultivate their grapes just like any other region of France and bring nuances from each plot as they blend them together. Furthermore, these growers are under much stricter instruction than other countries, with control measures put in place to ensure no bottle tarnishes the Champagne name. While other sparkling winemakers can experiment with different varietals and dosage levels, Champagne must adhere to one of the three accepted grapes and keep their dosage to a measured level, checked upon by the Comité Champagne.

 

What would you pair this Champagne with?

Nice as an aperitif but pairs beautifully with a summery day alongside oysters, charcuterie platters, and sushi.

 

Pierre Stock Wine Selections

Pierre Stock recommends the 2012 Champagne Hure Freres Terre Natale Brut Ludes for Champagne Day 2022.

 

Why?

I love this producer, 10 hectares grower champagne, working with organic practises. You can really taste terroir of the Montagne de Reims, clean, subtle and so precise

 

How does champagne differ from other sparkling wines?

Chalk and cheese

 

What would you pair with this champagne?

As an apéritif or with white meat, or grilled fish.

 

Single Vineyard Sellers

Kimberly from Single Vineyard Sellers has recommended 9 different champagnes for Champagne Day 2022 so there’s something for every budget and every taste!

 

Champagne Day 2022 Jacquart Brut Mosaique

Why?

Upright, graceful & refined, the Mosaïque label offers an elegant rendition of Jacquart’s signature style, encapsulating their uncompromising selections. The nose is fresh and delicate, with notes of white fruits, pear and peach, fresh apricot and white flowers with roses. Dried fruit aromas reveal it is starting to mature. On the palate, this Champagne is lush, generous and creamy. Beautiful exuberance driven by white fruits and lemon zest notes on the finish.

 

How does Champagne differ from other sparkling wines?

Champagne wine hails from the winemaking region of Champagne France, which is located just outside of Paris. It must be made using only Chardonnay, Pinot Noir, and Pinot Meuiner grapes. Champagne is also produced using the traditional method and ages on lees, developing a more complex nutty or toasty flavour as opposed to the fresh and fruity flavour some other sparkling wines produce.

 

What would you pair this Champagne with?

This Champagne is an excellent aperitif or accompaniment to fine hors-d’oeuvres, tempura, or chicken.

 

Champagne Day 20222014 Champagne Jacquart Blanc de Blancs

Why?

Solar and mineral, the 2014 Champagne Jacquart Blanc de Blancs vintage champagne, iconic of the House, is finely cut by the best Crus of Chardonnay and radiates the personality of a year. On the nose it is fresh and delicate, refined flowers with refreshing menthol notes. The palate is focused and clean then becomes more powerful, offering up a fusion of tension and minerality. Pure aromatics with clear lemon zest. Substantial length supported by a fine, dense chalky structure.

 

What would you pair this Champagne with?

This Champagne is excellent with Thai cuisine, seafood, and sashimi.

 

Champagne Jacquart Mosaique Extra Brut

Why?

Upright, refined & mineral, this cuvée differentiates itself from the Mosaïque Brut with its minimalist dosage that highlights the mineral aspect of the champagne. The nose is very pure with iodine and mineral aromas along with lightly toasted and floral notes, dried fruits and citrus. The palate is beautiful creamy attack yet stays fresh. Chalky and mineral feel. Balanced with lemon zest, white fruits and some dried fruits sensations.

 

What would you pair this Champagne with?

The Jacquart Mosaique Extra Brut pair excellent with tuna sashimi, sweet breads, and oysters.

 

Champagne Jacquart Mosaique Rosé

Why?

Fruity, fresh & refined, the Champagne Jacquart Mosaique Rosé is the fruitiest and the most gourmet cuvée in the Mosaïque collection. It combines both the punch of the Chardonnay and the strength of black grapes. The nose is fresh with lovely delicate fruity notes recalling yellow peach, raspberry and redcurrant along with floral notes reminiscent of elderflower. With a palate that is lively and fruity with a juicy, fleshy edge of fresh fruits and raspberry. Great length with minerality and lovely crisp characters on the finish.

 

What would you pair this Champagne with?

This Champagne pairs well with sushi, crayfish, and lamb.

 

2010 Champagne Jacquart Cuvee Alpha Brut

Why?

Elegant, mineral & structured, thanks to its finesse and its depth, the prestigious Cuvée Alpha Blanc is a bold rendition of Champagne Jacquart’s flagship label. The nose has toast and roasted coffee notes followed by dried fruit aromas and displays the elegance of a perfectly mature Champagne. The palate is fresh with a sensation of candied citrus fruits. Reveals notes of roasted coffee. Long finish with aromas of honey and candied fruits.

 

What would you pair this Champagne with?

This Champagne pairs well with fresh truffle salad, spider crab, and capon.

 

Champagne Day 20222010 Champagne Jacquart Cuvee Alpha Rosé

Why?

Elegant and refined, rarely produced, the prestigious Cuvée Alpha Rosé expresses a deep tenderness and a touch of extravagance. The nose is very fruity, recalling beautifully ripe fresh grapes, blackcurrant and elderberries before exuding perfumes of sweet spice suffused with cinnamon, liquorice and star anise aromas. On the palate it is fruity core of blood orange and lemon curd, crunchy and fleshy. After airing, candied fruits, marzipan, nuts and rose petals. The finish delivers a slightly sweet feel.

 

What would you pair this Champagne with?

The 2010 Champagne Jacquart Cuvee Alpha Rosé pairs excellent with seafood, tartares, and raw fish.

 

Champagne Day 2022Champagne Jacquart Mosaique Brut ‘5 Years Signature’

Why?

Voluptuous, graceful & refined, offering a promise of fulfilment, the Signature label is only disgorged after 5 years’ ageing during which the wine matures and bubbles gain refinement. The nose unfurls nicely with cooked fruit aromas of pear and apple, biroche notes, hazelnut and dried flowers. Complex nose offering up fully mature aromas. The palate is fresh, rich and very lush and fleshy with aromas reminiscent of the nose. Long, lively finish driven by citrus fruits and minerality.

 

What would you pair this Champagne with?

This Champagne pairs well with truffles, teppanyaki, and John Dory in a salt crust

 

2014 Champagne Jacquart Mono Cru Cepage Chouilly

Why?

Champagne Jacquart has given its superb collection of vintages time to mature over several seasons and become a showcase for its expertise and wealth of vineyard sites. Each of the labels turns the spotlight on one of the grapes that forms the company’s varietal mosaic.

 

What would you pair this Champagne with?

This Champagne pairs well with oysters, shellfish, and chicken.

 

Champagne Day 2022Champagne Montaudon Brut

Why?

The Cuvée Brut is fleshy and fruity, perfect for sharing with family and friends. Champagne Montaudon Brut is pleasant on the nose with notes of green apples, toast and lime, giving way to notes of cherries and strawberries. A luscious sensation of white fruit develops on the palate, with a spicy finish and a fresh aromatic aftertaste.

 

What would you pair this Champagne with?

This Champagne pairs well with sauteed cockles with coriander, scallops, and chicken.

 

The French Store

Sue from The French Store recommends the whole of the Christian Patis range. It a small producer located in the heart of Champagne between Reims and Epernay, nestled on the slopes of the Montagne de Reims amongst a cluster of wine-growing localities: Sermiers, Courtaumontle Petit FleuryMontaneufla Bastille and Courtagnon.

The French Store currently offers the following Christian Patis champagnes:

  • 750 ml format:
    • GRANDE RÉSERVE BRUT – 50% Chardonnay, 25% Pinot Noir, 25% Pinot Meunier – has a fruity and aromatic nose with hints of apricot, caramel and a final touch of brioche. Perfect to drink before a meal.
    • ROSÉ BRUT – 50% Chardonnay, 25% Pinot Noir, 17% Pinot Meunier, 8% Rouge Champenois – has an expressive and fragrant nose with hints of currant, cherry and grapefruit. Ideal as an apéritif or as an accompaniment to dinner, particularly grilled meat.
    • BLANC DE BLANCS – 100 % Chardonnay – has a fine, elegant nose with notes of white flower and lemon. Perfect to drink as an aperitif and alongside an entree particularly white fish and seafood.
    • CUVÉE PRESTIGE BRUT – 50% Chardonnay, 40% Pinot Noir, 10% Pinot Meunier – This blend is made mainly from the first juices, and embodies the excellence of the house through its finesse, precision, and harmony. The elegant fine bubbles balance the complexity.
  • 700ml
    • RATAFIA DE CHAMPAGNE – Ratafia is a liqueur made from must(freshly crushed juice that contains the skins, seeds and stems of the fruit usually from the later press runs), marc (solid matter of the must after being pressed) and champagne. It is best enjoyed chilled as an aperitif. Perfect accompaniment to foie gras, melon, blue cheese, and chocolate desserts (18 degrees alcohol).
  • Larger format for big celebrations:
    • MAGNUMS (1.5 litres) – 60% Chardonnay, 25% Pinot Noir, 15% Pinot Meunier
    • JEROBOAM BRUT SELECTION (3 litres) – 60% Chardonnay, 25% Pinot Noir, 15% Pinot Meunier
  • Smaller format to quench a small thirst or when few are drinking:
    • HALF-BOTTLES BRUT TRADITION (375 ml) – 15% Chardonnay, 25% Pinot Noir, 60% Pinot Meunier – A blend of first and second press, this is a young, fresh champagne. Ideal for cocktails and ceremonies. It will be appreciated for its roundness coming mostly from the Pinot Meunier.

Prices inclusive of GST are:

  • Grande Réserve (750ml) $312 per carton of 6 bottles or $55 per bottle
  • Rosé Brut (750ml) $324 per carton of 6 bottles or $58 per bottle
  • Blanc de Blancs (750ml) $330 per carton of 6 bottles or $60 per bottle
  • Cuvée Prestige Brut (750ml) $330 per carton of 6 or $60 per bottle
  • Magnums (1.5L) $540 per carton of 6 or $95 per bottle
  • Jeroboams (3L) $250 each
  • Brut Tradition (half-bottles) (375ml) $370 per carton of 12 bottles
  • Ratafia de Champagne $270 per carton of 6 bottles or $48 per bottle

As for collection or delivery, let us know what suits you best. Delivery is free-of-charge within the Adelaide metropolitan area. For delivery outside of the Adelaide metropolitan area, delivery is priced based on the order and we always seek the most competitive price.

If you’re interested in purchasing, or have questions about, any of these champagnes from The French Store, email them on [email protected]

 

Want more Champagne Day recommendations?

Read our article from last year which features other recommendations from other French wine importers and champagne specialists.

 

Interested in reading more about champagne? There’s an Australian magazine dedicated to it. Read our interview with VINE & BUBBLE founder, Sara Underdown here.

 

Get social!

Tag #ChampagneDay in all of your champagne social media posts and tag @matildamarseillaise so we can see which champagnes you’re drinking.

 

Happy Champagne Day 2022!

 

 

Subscribe

Enter your email to subscribe to new article notifications about all things French and francophone in Australia

VINE & BUBBLE is Australia’s only magazine dedicated to Champagne

Reading Time: 7 minutes

Ahead of Champagne Day 2022 this Friday, we had a chat with Sara Underdown, founder of VINE & BUBBLE magazine, Australia’s only magazine dedicated to champagne. Read the interview below.

Vine & Bubble

Bonjour Sara, you’re the founder of VINE & BUBBLE magazine, Australia’s only magazine dedicated to champagne. What made you decide to publish a magazine?

I’m very passionate about telling the real story of champagne, the wine behind the allure of bubbles. Blogging was my initial foray into storytelling, but I wanted to be taken more seriously. Also, there was an opportunity to create something very specific to champagne because no one else was doing it. So I decided to publish information and news about champagne through VINE & BUBBLE via the website but also in a print copy.

 

It appeals to wine lovers with a particular interest in champagne. They usually have a high wine IQ and many have visited the Champagne region at some point – so they are devotees for sure. Readers also want to be taken on a journey of discovery – they’re looking for something new or interesting they haven’t heard of. I try to deliver content that cannot be found anywhere else.

 

Is it difficult to publish a magazine in the digital age?

Not at all. VINE & BUBBLE has found a natural audience because it’s unique in the landscape of drinks publications. There’s nothing like it in digital or print format. Australian publications typically represent Aussie wine and just a small offering of international wines to satisfy the more adventurous. VINE & BUBBLE is champagne only so it appeals to a more discerning and specific reader. It also engages more broadly with the wine industry as contributors – bringing together a network of Australia’s leading sommeliers, writers, industry representatives and educators – rather than only wine commentators and critics.

 

You’re qualified at WSET Level 3. Where did your champagne journey begin?

My journey began in Champagne! My husband and I visited the region as a side-trip from Paris over a decade ago. I went there as a champagne lover and left a complete devotee. From there, I have worked hard to improve my knowledge and palate and develop incredible networks. Education is the most important aspect in my journey both formal and informal. Surrounding myself with the right people provides the mentoring and focus I need to develop professionally.

 

What drew you to the world of champagne? What made you decide to study and work in the industry?

In my opinion, no other wine or wine region is as magical or complex as Champagne.  I am always fascinated by the careful balance good champagne displays between concentration, freshness and finesse. It’s what keeps me going back for another sip! The more I experience, the more I want to know which has always inspired my curiosity to learn but also a career in champagne.

 

Do you have wine-making experience? Or have you worked as a sommelier?

Not at all. I am not a certified sommelier, but I don’t have to be. I specialise only in champagne and I don’t work on-premise. For me, obtaining credentials along these lines isn’t going to enhance my offering to customers. That said, I work with sommeliers all the time, providing recommendations for their wine lists and also assisting them with making industry contacts.

 

VINE & BUBBLE
Sara Underdown, image supplied

You have also been a finalist for several awards including the Vin de Champagne Awards in 2016 and 2018, and the Louis Roederer International Wine Writer’s Awards. The Vin de Champagne awards are uniquely Australian and are said to be awarded to the ultimate champagne brain. What does entry into these awards entail? What sort of preparation did you have to do?

The Vin de Champagne Awards are facilitated by the Comité Champagne, an industry body officially representing Champagne around the world. My understanding is they don’t run them in Australia anymore, so I was privileged to participate and become a finalists two times over. To say they are rigorous is an understatement. The first phase to get through entails a series of short essays. If you’re good enough to be shortlisted, you’ll enter a blind tasting followed by a robust interview with a judging panel.

 

It was good experience that helped elevate my profile and develop contacts. That said, I don’t think I needed to win in order to have a career in champagne. As I constantly say to myself “the secret to success is constancy to purpose.

 

How long have you been writing about champagne? Which article led to your being a finalist in the Louis Roederer International Wine Writer’s Awards? And the Born Digital Wine Awards?

I started blogging back in 2010 (I think) simply as an outlet for my passion. I have a background in writing in communications so it was a natural marriage to bring this experience together with my love of champagne. Over the years I have had articles published within VINE & BUBBLE but also for other publications – Delicious (Australia), Gourmet Traveller WINE, Jancis Robinson and The Buyer (UK). Entering awards is important for professional development and gaining industry recognition. To be a finalists in the Louis Roederer Wine Writer’s Awards was a big deal for me and came off the back of a substantial piece I wrote on their chef de cave’s journey to organics and biodynamics. For the Born Digital Wine Awards, I was a finalist for undertaking ‘Best Interviews’.

 

Vine & Bubble also hosts champagne tastings and dinners. Can you tell us about what is involved behind the scenes in preparing for these? How do you access the sometimes very exclusive champagnes?

Events are important for producers to access the right audience. Mine are quite discerning and have a high ‘wine IQ’ – many are on a champagne journey and would like the opportunity to discover something new or more exclusive. Because I dedicate so much of my time to learning about champagne – and to travelling there – I provide event-goers with an authentic experience drawing on knowledge they cannot easily find elsewhere.

 

For me, having good relationships with champagne importers, sommeliers and restaurateurs is essential for executing my events. Having a genuine collaboration – where everyone is invested and has the customer experience as their focus – makes every event more meaningful.

 

Lots of work goes into researching, preparing tasting notes, working with the restaurants to develop bespoke menus that are carefully considered, promoting sales, managing customer expectations and then finally presenting each experience.

 

For someone who wants to explore champagnes beyond the big houses that are found everywhere, which champagne(s) would you recommend?

I think the Maisons are a good place to start in any champagne journey because they provide the stylistic architecture for the classical champagne experience. Then you can go off and explore the wonderful diversity that champagne offers, be it Maison, grower or cooperative. Exploring by provenance rather than by producer will allow you to understand terroir; for example, the Montagne de Reims, Vallée de la Marne, Grande Vallée, Côte des Blancs, Sézannais or Aube.

 

For me, the criteria must always be that the champagne is fresh. There are plenty of good growers out there doing a wonderful job of balancing intensely concentrated fruit with a judicious hand in the cellar. Some of my favourites are Pierre Gimonnet, Domaine Vincey, Philippe Glavier, Larmandier-Bernier, René Geoffroy, Nicolas Maillart, Chartogne-Taillet, R. Pouillon, F&R Miniére and Agrapart.

 

ChampagneWhat’s your ultimate champagne/food pairing?

Champagne is wonderfully gastronomic and I have had some of the very best pairings possible. If it’s a casual night at home, I cannot go past sashimi and a rosé champagne. For something more decadent, I recently experienced Burrata with candied walnuts, fennel and truffle oil with Charles Heidsieck Blanc de Blancs NV. Also, Pemberton Marron with beurre blanc and saffron sauce is mouth-watering with a pinot dominated vintage champagne or a non-vintage blend with a light touch of oak.

 

Some people think champagne is only for celebrations, perhaps because of the price point. What would you say to them?

Not at all. Though milestone birthdays, anniversaries of variegated kinds, and matrimonial gatherings call for champagne (and always will) it is much more than this.

 

Increasingly, in Australia, we have seen champagne enter every course of a meal, from entrée to dessert, because champagne is first and foremost a wine and has a gastronomic appeal. We can thank our sommeliers and restaurants for challenging our thinking and educating us!

 

Champagne’s freshness, salinity, complexity and texture make it wonderful fodder for us all to play with when considering what to pair with our meals.

 

Do you only drink champagne? Do you have a go to?

My go-to is always champagne. Having said that, I do enjoy other wines from time-to-time. I have many winemaker friends, as I live in South Australia, so it’s an education for me to spend time with them, taste and learn.

 

When it comes to champagne, I gravitate to Louis Roederer Collection, Charles Heidsieck Brut Reserve, Chartogne-Taillet Sainte Anne and Pierre Gimonnet Cuvée Cuis any night of the week.

VINE & BUBBLE

Why should people read VINE & BUBBLE?

Champagne lovers should buy VINE & BUBBLE if they want to be taken on a journey of discovery – if they’re looking for something new or interesting they haven’t heard of. They will discover content that cannot be found anywhere else.

 

Do you have any events on for Champagne Day?

No, although I will be doing an event in Sydney the day before.

We thank Sara Underdown for her time.

 

KEY INFO FOR VINE & BUBBLE MAGAZINE

WHAT: VINE & BUBBLE, Australia’s only dedicated Champagne magazine

WHEN: Released twice yearly (next edition being released in November 2022)

HOW MUCH: $19.95 plus shipping (when purchasing from the website)

HOW:  Purchase back issues and find your local stockist via the website

VINE & BUBBLE EVENTS

You can find VINE & BUBBLE events via this link

 

What’s your favourite Champagne? What would you like to know about Champagne?

 

Read our other Champagne articles

ChampagneDay 2021: how well do you know champagne? Plus champagne recommendations

Champagne Day: which champagnes to drink to celebrate the day

20 Champagne facts to celebrate Champagne Day this week

Champagne quotes for what we’re calling champagne week!

World Champagne Day – Romaric is a champagne ambassador

Subscribe

Enter your email to subscribe to new article notifications about all things French and francophone in Australia