Here are 20 key terms widely used in the Champagne Industry to help you choose the right champagne for your tastes.

1. Appellation d'Origine Contrôlée (AOC)
- A French certification that ensures a product, like Champagne, is produced in a specific region according to strict regulations. Only sparkling wines from the Champagne region of France can be labelled as "Champagne."

2. Blanc de Blancs
- Champagne made exclusively from white grapes, typically 100% Chardonnay. Known for its light, crisp, and elegant flavour profile. 

3. Blanc de Noirs
- Champagne made exclusively from black grapes, such as Pinot Noir and Pinot Meunier. Despite being made from darker-skinned grapes, Blanc de Noirs is a white or pale golden champagne, often richer and fuller-bodied.

4. Brut and Extra Brut
- A term used to describe the sweetness level of champagne. Brut champagne is the most common style and is dry, with a sugar content of up to 12 grams per litre. A very dry champagne with very low sugar content (0-6 grams per liter). Extra Brut champagnes are sharper and more austere in flavour.

5. Cuvée
- Refers to the blend of wines used to create a champagne. It can also refer to a specific blend or selection considered the best by the producer.

6. Disgorgement
- The process of removing the sediment (lees) from the bottle after the second fermentation. This step is followed by the addition of the dosage (a mix of wine and sugar) and sealing the bottle with a cork.

7. Dosage
- The small amount of sugar and wine added after disgorgement to determine the final sweetness level of the champagne. The amount added influences whether the champagne is Brut, Extra Brut, Sec, etc.

8. Extra Dry
- Despite the name, Extra Dry champagne is slightly sweeter than Brut, with a sugar content between 12 and 17 grams per litre.

9. Grand Cru
- A designation for champagne made from grapes grown in the highest-rated vineyards in the Champagne region. Only 17 villages have Grand Cru status, indicating exceptional terroir and grape quality. Try our Bonnaire Grand Cru Blanc de Blanc

10. Jeroboam
- A large champagne bottle that holds the equivalent of four standard bottles (3 litres). Named after the first king of the northern Kingdom of Israel, Jeroboam bottles are often used for celebrations and special occasions.

11. Lees
- The dead yeast cells and other sediment that settle during the fermentation process. Aging champagne on its lees (a process known as "autolysis") adds complexity, richness, and a creamy texture to the wine.

12. Méthode Champenoise (Traditional Method)
- The traditional process of making champagne, involving a second fermentation in the bottle to create carbonation. It’s a labour-intensive method that differentiates true champagne from other sparkling wines.

13. Non-Vintage (NV)
- Champagne made from a blend of wines from multiple years. Non-vintage champagnes are typically aged for at least 15 months and are crafted to maintain a consistent house style year after year.

14. Perlage
- Refers to the bubbles in the champagne. Fine, persistent bubbles are a sign of high-quality champagne, contributing to the mouthfeel and overall experience.

15. Premier Cru
- A designation for champagne made from grapes grown in vineyards with a slightly lower rating than Grand Cru vineyards. There are 42 villages with Premier Cru status in the Champagne region.

16. Sec
- A term describing champagne that is sweeter than Brut but still dry, with a sugar content of 17-32 grams per litre. Despite the name, Sec (which means "dry" in French) is noticeably sweet.

17. Tête de Cuvée
- The top-tier champagne produced by a house, often representing the best of the best. These champagnes are usually vintage and come from the finest grapes and vineyards.

18. Terroir
- The unique combination of soil, climate, and other environmental factors that influence the characteristics of the grapes and, consequently, the champagne. Terroir is a key concept in understanding the diversity of champagne styles.

19. Vintage
- Champagne made from grapes of a single year, aged for a minimum of three years. Vintage champagnes are produced only in years when the harvest is exceptional, on average 3-4 times a decade and represent the unique character of that year. Less than 5% of champagnes are Vintage. Try our 2012 Vintage Champagne

20. Zero Dosage (Brut Nature)
- Champagne with no added sugar after disgorgement, making it extremely dry. This style is also known as "Brut Nature" or "Non-Dosé"

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