Everything about
Champagne

Champagne Brut, Extra-Brut or Demi-Sec: what's the difference?

The residual sugar dosage determines the style. Brut Nature (0–3 g/L) for purists, Brut (< 12 g/L) for universal balance, Demi-Sec (32–50 g/L) for desserts. The lower the dosage, the more directly the terroir expresses itself.

Champagne Premier Cru and Grand Cru: the classification

Villages are classified according to the cru scale: Grand Cru (100%) and Premier Cru (90–99%). Champagne Gardet, based in Chigny-les-Roses (Premier Cru), has benefited from an exceptional terroir since 1895.

The three grape varieties of champagne

• Pinot Noir — Structure, power and red fruits
• Chardonnay — Finesse, minerality and citrus
• Pinot Meunier — Fruitiness, roundness and suppleness

Vintage champagne vs non-vintage

A vintage comes from a single exceptional year and ages at least 36 months on lees. A non-vintage (BSA) blends several years to guarantee the consistency of the house style.

Blanc de Blancs: the finesse of Chardonnay

Made exclusively from Chardonnay, the Blanc de Blancs is distinguished by its minerality, citrus notes and airy lightness. Ideal for the aperitif and seafood.

Blanc de Noirs: the richness of dark grapes

Made solely from Pinot Noir and/or Pinot Meunier, this champagne offers structure, body and red fruit aromas. Perfect with white meats and cheeses.

How to open a bottle of champagne

Remove the foil and the wire cage. Hold the bottle at 45°, firmly grip the cork and turn the bottle (not the cork). Let the pressure gently push the cork out: a discreet sigh, not an explosion.

Which glass for champagne: flute, coupe or tulip?

The flute preserves the bubbles. The coupe lets the aromas escape. The tulip glass, recommended by sommeliers, combines the best of both worlds: preserving effervescence and optimal aromatic expression.

Champagne for the aperitif: which one to choose?

A classic Brut or a Blanc de Blancs are ideal: their freshness stimulates the palate and their lightness pairs with all aperitif canapés.

Champagne and cheese: unexpected pairings

Champagne Brut pairs wonderfully with soft cheeses (Brie, Chaource). Extra-Brut accompanies fresh goat's cheese, and Rosé enhances blue cheese.

Shelf life of unopened champagne

A non-vintage should be enjoyed within 3 to 5 years. A vintage champagne can age 10 to 20 years in a cellar. Optimal conditions: 10–12 °C, complete darkness, 70% humidity, bottle lying down.

How to store an opened bottle of champagne?

Use an airtight champagne stopper. In the fridge: 2 to 3 days maximum. Large formats (Magnum, Jeroboam) preserve the bubbles better thanks to their more favourable liquid-to-surface ratio.

Ideal cellar conditions for champagne

Constant temperature of 10–12 °C, 70% relative humidity, no light and no vibrations. Bottles must be stored lying down to keep the cork moist.

Organic and sustainable champagne

Organic champagne is made from grapes grown without synthetic pesticides, certified by an approved body (AB, Ecocert). Sustainable viticulture reduces the ecological footprint while maintaining quality.

How are the bubbles in champagne created?

After the first fermentation in tank, a liqueur de tirage (sugar + yeasts) is added. The second fermentation in the bottle captures the natural CO₂: this is the prise de mousse. This unique method creates the fine, characteristic bubbles of champagne.

Champagne vs Prosecco: what's the difference?

Champagne uses the méthode champenoise (second fermentation in the bottle) and comes exclusively from Champagne (France). Prosecco uses the Charmat method (tank fermentation) and comes from Veneto (Italy).

What are riddling and disgorgement?

Riddling (remuage) involves gradually turning the bottle upside down to bring the yeast sediment into the neck. Disgorgement (dégorgement) expels this deposit through cold, leaving a clear, brilliant wine.

Reading the label of a champagne bottle

The label shows the cuvée name, the dosage, the possible vintage, the AOC Champagne and the producer status: RM (Récoltant-Manipulant), NM (Négociant-Manipulant) or CM (Cooperative).

Buy champagne online: B2B tips

For professionals (restaurants, specialist retailers, distributors), buying directly from a house like Gardet guarantees the best value for money, optimal delivery conditions and access to exclusive cuvées.

Champagne prices: understanding the price tiers

Prices vary according to terroir (Premier Cru, Grand Cru), ageing time, dosage and format. A classic Brut offers excellent value, while vintages and prestige cuvées reflect exceptional craftsmanship.

Champagne for the wedding: which format to choose?

The Magnum is the king format for weddings: it serves 12 guests and ages better. For a spectacular effect, choose a Jeroboam (24 glasses) as a centrepiece.

Champagne for New Year's Eve and holidays

Plan 3 to 4 flutes per person for an evening. For 30 guests, that's approximately 15 to 20 bottles. Brut is the universal choice that pleases every palate.

Champagne as a gift: the extraordinary idea

A Champagne Gardet gift set combines elegance and prestige. Vintages and large formats (Magnum, Jeroboam) are unforgettable gifts for special occasions.

Champagne for professionals: gastronomy, events, corporate gifts

Restaurants, hotels, champagne bars and event organisers benefit from preferential B2B conditions, a complete catalogue and personal support from Champagne Gardet.

How many calories in a glass of champagne?

A flute of Brut champagne contains approximately 80 to 90 kcal, less than a glass of red wine (approximately 125 kcal). Extra-Brut and Brut Nature are even lighter thanks to their low sugar content.

Non-alcoholic champagne: an alternative?

Dealcoholised champagnes preserve the bubbles and some of the aromas, but cannot bear the designation "Champagne". For a truly light champagne, choose a Brut Nature (0 to 3 g/L sugar).

The classic Champagne Cocktail

Soak a sugar cube with Angostura bitters, place it in a flute, add a dash of Cognac and top up with well-chilled Champagne Brut. Garnish with a lemon zest. A classic since the 1860s.

The Mimosa: champagne and fresh orange juice

Half champagne, half freshly squeezed orange juice in a well-chilled flute. The quintessential brunch drink. Use an entry-level Champagne Brut for optimal value.

The Kir Royal: champagne and Crème de Cassis

Pour 1 cl of Crème de Cassis from Dijon into the bottom of a flute and top with Champagne Brut. The ruby colour and blackcurrant aromas add an irresistible festive dimension.

The Bellini: champagne and white peach

Fresh white peach purée (or nectar) in the bottom of the flute, topped with well-chilled champagne. Invented in 1948 at Harry's Bar in Venice, it embodies Italian elegance meets champagne luxury.

130 years of champagne craftsmanship

Founded in 1895 by Charles Gardet, Maison Gardet is one of the last independent champagne houses. Located in Chigny-les-Roses, a commune classified as Premier Cru on the Montagne de Reims, it nurtures a craft passed down from generation to generation.

Professional B2B champagne supplier

Champagne Gardet supports professionals worldwide: Michelin-starred restaurants, luxury hotels, specialist retailers, distributors and event organisers. Complete catalogue, preferential conditions, international shipping and personal support.