Explore
Champagne is France's most famous sparkling wine region, known for traditional-method wines made primarily from Chardonnay, Pinot Noir and Meunier.
Rosé Champagne is sparkling wine from Champagne with a pink colour, made by blending still red Champagne wine into white base wines or by macerating black grapes. Most bottles taste dry; check the sweetness category on the label.
Both are white Champagnes: Blanc de Blancs uses white grapes, usually Chardonnay; Blanc de Noirs uses Pinot Noir, Meunier or both. The first can feel citrus-led and fine, the second broader and fruitier, though bottles overlap.
Blanc de Noirs Champagne is white Champagne made exclusively from black-skinned grapes, usually Pinot Noir, Meunier or both. It often has more body and ripe-fruit character, but its exact style depends on the wine.
Blanc de Blancs Champagne is made only from white-skinned grapes, usually Chardonnay. It often tastes fresh and citrus-led, though origin, winemaking and age can make it richer.
Pinot Meunier is a red grape best known for adding supple fruit and roundness to Champagne, especially in the Marne Valley. It also makes fresh sparkling wines and occasional juicy reds.
Sauvignon Blanc is the benchmark wine for fresh goat cheese, especially from Loire Valley. Dry Chenin Blanc suits firmer, mature or substantial preparations, while Vermentino and Albariño offer fresh alternatives. Brut sparkling wine is another interesting choice across several goat-cheese styles.
Champagne is a sparkling-wine region in north-east France, famous for bottle-fermented wines with fine bubbles, bright acidity and flavours from citrus and apple to brioche and nuts.
The best wine with cheese depends on the style of cheese, but Champagne, Sauvignon Blanc, Chardonnay and Pinot Noir are among the most versatile choices. Match the wine's body and acidity to the cheese's richness for the most balanced pairing.
Off-dry Riesling is the best all-round wine for spicy food because its refreshing acidity and gentle sweetness help balance chilli heat while complementing aromatic flavours. Gewürztraminer and sparkling wine are excellent alternatives.
There isn’t a single “best” wine with salmon, but Pinot Noir is often considered the most versatile overall choice thanks to its bright acidity, silky tannins and delicate red fruit. For sashimi, choose dry Riesling or Champagne. For grilled salmon, Chardonnay and Gamay are excellent alternatives.
Chardonnay is a white grape known for apple, citrus and peach flavours. Depending on winemaking choices, it can also show buttery notes and vanilla. It is famous in Burgundy, Champagne, California and Australia, and is loved for its range from crisp and refreshing to rich and creamy.
Second Glass
Second Glass writes about wine. Please confirm you are old enough to view alcohol-related content in your location.
Please drink responsibly.