Champagne

Champagne is wonderful for a celebration, but it's time we took it out of that box. It is every bit as complex and delicious to pair with food as any great wine style. It stands up to spice, cuts through fat, and enhances the flavour of any seafood dish. We encourage you to think about Champagne as a staple for entertaining, and not just the big occasions.

The high volume Champagne Houses, with familiar names and labels available in just about every wine store on the planet, have done an excellent job of marketing Champagne to the world. But now that you know who they are, we'd like to convince you to never buy them again. It's not that they're bad wines. But they do tend to be a little boring at the entry level. They blend thousands of different vineyards and vintages together in enormous factories, with the aim of keeping the exact same House flavour profile every year. And they're hardly cheap. Where's the fun in that? 

It's wonderful to see grower Champagne (that's where the estate growing the champagne also bottles it under their own label) become increasingly popular in Australia. It can be more a touch (or a lot) more expensive because making things in factories is hard to compete against, but it's a much more interesting way to explore the terroir and winemakers of Champagne. We've priced the Trois Cépages from Godin well below our usual margin to encourage you to look no further for your new go to Non-vintage Champagne. Their rosé and vintage cuvées are also excellent.

Pictured: a glass of Champagne Godin grapes