CHAMPAGNE DICTIONARY
The Language Explained Simply
Champagne has its own language — but it doesn’t need to feel intimidating.
This glossary explains the most common Champagne terms in plain, everyday language, so you can read labels, menus, and articles with ease. You don’t need to memorise anything. This page is here whenever you want clarity.
A–Z GLOSSARY
Aging (Ageing)
Time spent developing in bottle. With Champagne, ageing can soften bubbles and add complexity (brioche, nuts).
Aube (Côte des Bar)
Southern Champagne region known for Pinot Noir–driven, expressive wines.
Assemblage
The blending of different wines to create the final Champagne.
Aperitif
A drink served before food to stimulate appetite. Champagne is a classic aperitif.
Blanc de Blancs
Champagne made entirely from white grapes, usually Chardonnay. Fresh, elegant, and mineral.
Blanc de Noirs
Champagne made from black grapes (Pinot Noir and/or Meunier). Fuller and more structured.
Bottle Age
How long the Champagne has matured in bottle after fermentation.
Brut
Dry Champagne with balanced sweetness. The most versatile and widely enjoyed style.
Brut Nature (Zero Dosage)
No added sugar. Very dry and precise.
Cellaring
Storing Champagne for ageing. Only some Champagnes benefit from long-term storage.
Chardonnay
One of the three main Champagne grapes. Brings freshness, finesse, and elegance.
Côte des Blancs
Chardonnay-focused region producing crisp, mineral Champagnes.
Demi-Sec
Sweet Champagne, often paired with dessert.
Disgorgement
The process of removing sediment from the bottle after ageing on lees.
Dosage
Small amount of sugar added after disgorgement to balance acidity.
Extra Brut
Very dry Champagne with minimal sugar.
Extra-Dry (Extra-Sec)
Slightly sweeter than Brut (despite the name).
Fermentation
The process where sugar turns into alcohol. Champagne undergoes a second fermentation in bottle.
Grand Cru
Highest village classification in Champagne, based on grape quality.
Grower Champagne (RM)
Champagne made by producers who grow and bottle their own grapes.
Lees
Dead yeast cells left after fermentation. Ageing on lees adds texture and complexity.
Liqueur d’Expédition
The wine and sugar mixture used for dosage.
Maison
A Champagne house that sources grapes from multiple growers to create a consistent house style.
Meunier
One of the main Champagne grapes. Adds fruit and approachability.
Montagne de Reims
Region known for structured, Pinot Noir–driven Champagnes.
Non-Vintage (NV)
Champagne blended from multiple years. Designed for consistency and balance.
Pinot Noir
Black grape bringing structure, depth, and power.
Prestige Cuvée
Top-tier Champagne made from exceptional grapes and aged longer.
Rosé Champagne
Champagne with colour and added expression, made by blending or maceration.
Sabrage
Ceremonial opening of Champagne using a blade. Symbolic, not essential.
Sec
Off-dry Champagne, sweeter than Brut.
Terroir
The influence of place — soil, climate, and tradition — on the wine.
Vintage
Champagne made from a single year’s harvest. More structure and ageing potential.
Vallée de la Marne
Region known for Meunier-driven, approachable Champagnes.
Zelda’s Table Note
You don’t need to speak Champagne fluently.
You just need to understand enough to feel comfortable.