Shop by House
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Dom PérignonPrestige vintage cuvée.
Moët & ChandonThe world's most-loved champagne.
Veuve ClicquotBold, full-bodied and iconic.
Perrier-JouëtFloral, elegant and delicate.
RuinartThe oldest champagne house, chardonnay-led.
G.H. MummBright, vibrant and celebratory.
Armand de BrignacLuxury "Ace of Spades" prestige.
Ployez-JacquemartAcclaimed grower champagne.
Piper-HeidsieckVibrant, fruit-forward and award-winning.
TelmontSustainable, organic-focused champagne.
Understanding the Style
Champagne, from bone-dry to sweet — and rosé.
Brut Nature / Extra Brut
Little to no added sugar — crisp, lean and razor-dry. For purists who want pure minerality.
Brut
The most popular style — dry but balanced, fresh and versatile. The default for celebration and food.
Demi-Sec
Noticeably sweeter — lovely with dessert, fruit and wedding cake.
Rosé
Made with a touch of red wine or extended skin contact — red-berry character and extra body.
The Story
Why true champagne can only come from one place.
The Traditional Method
Champagne can only be made in the Champagne region of France, using a second fermentation in the bottle — the méthode champenoise. This is what creates its fine, persistent bubbles and signature toasty, biscuity depth. It's chiefly made from three grapes: Chardonnay, Pinot Noir and Pinot Meunier.
Non-Vintage & Vintage
Most champagne is non-vintage (NV) — a blend across years for a consistent house style. Vintage champagne is made only in exceptional years from a single harvest, aged longer and built to develop. Prestige cuvées like Dom Pérignon sit at the very top.
How to Serve
Well chilled
Serve at 6–8°C — around three hours in the fridge, or 30 minutes in an ice bucket. Too warm and the bubbles turn flabby.
Tulip over flute
A tulip-shaped glass concentrates the aromas better than a narrow flute, while still showing off the bubbles.
Ease, don't pop
Hold the cork and twist the bottle gently — aim for a soft sigh, not a bang. Keep the bottle at a 45° angle.
Food Pairings
Champagne is the most food-friendly wine there is — start here.
Blanc de Blancs
Hainanese chicken rice — crisp chardonnay lifts the rich, gingery flavours.
Shop champagne →Vintage / fuller-bodied
Char siew and roast meats — toasty depth balances the sweet-savoury glaze.
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Sparkling Wine & Prosecco
Beyond champagne — Prosecco, Cava and sparkling from around the world. Explore →
