A Journey Through Champagne, France | In Pursuit of Joyful Bubbles

Champagne is a special beverage. Born at the end of the 17th century, it was a luxury wine that the French kings and trendsetters like Madame de Pompadour and the court nobles of the time eagerly desired. Therefore, understanding how it is made will undoubtedly deepen its appreciation. Imagine a glamorous rosé shared with a loved one, a Cuvée Prestige that captures a special memory, or an aged vintage that overwhelms with its rich aroma and opulent flavor. To uncover the secrets of these joyous bubbles, we journeyed to the Champagne region. Here, we present tasting notes from the Maisons we visited, with commentary from wine journalist Kenichi Saito. We hope you will choose your next celebratory Champagne from this selection.

Edit & Text by Yumiko AkitaPhoto & Cooperation by Kenichi Saito

Seven Maisons Crafting Miraculous Bubbles Through Nature and Human Ingenuity

Chapter 7
Dom Pérignon
When speaking of the king of Champagne, it is undoubtedly Dom Pérignon. Produced only in exceptional years, the current latest vintage is from 2000, yet it remains fresh, powerful, and magnificent after nine years. The unparalleled depth, richness, balance, and complexity of this cuvée truly befit its royal title.

Chapter 6
KRUG
Krug Champagne, crafted with an haute couture approach, has been passed down through the Krug family for over a century and a half. Its bubbles are like diamond dust. Coco Chanel herself is said to have unveiled works inspired by Krug's effervescence, and it has been cherished by many artists who defined their eras.

Chapter 5
Ruinart
Known as the "Chardonnay House," its hallmark is "delicacy." The smooth fruitiness of its Blanc de Blancs (100% Chardonnay) is feminine and exceptionally appealing to women. Exploring the vast cellars, carved into ancient chalk formations, feels like an adventure.

Chapter 4
Louis Roederer
This Maison excels in describing balanced flavors and elegance. Now a major player, it oversees numerous wineries beyond Champagne, including Roederer Estate in California and Château Pichon Longueville Comtesse de Lalande in Bordeaux.

Chapter 3
Drappier
Its method of using minimal SO2 (sulfur dioxide/antioxidant) is said to be so gentle that one can "drink a lot without feeling unwell."
The "Brut Nature," made from 100% Pinot Noir, achieves rich fruitiness and volume with zero dosage (no liqueur de tirage or added sugar).
It is served in the upper classes of a major Japanese airline.
It is served in the upper classes of a major Japanese airline.

Chapter 2
Jaquesson
This is a connoisseur's Maison, crafting Champagne with an haute couture approach.
During a tasting, the owner quietly remarked, "This can no longer be made."
We all felt a profound sense of finality, silently tasting the rare Dégorgement Tardif 1988, produced in a limited quantity of just 600 bottles.
We all felt a profound sense of finality, silently tasting the rare Dégorgement Tardif 1988, produced in a limited quantity of just 600 bottles.
We all felt a profound sense of finality, silently tasting the rare Dégorgement Tardif 1988, produced in a limited quantity of just 600 bottles.

Chapter 1
Introduction & Bollinger
Bollinger is famously known as the Champagne of James Bond in "007." What Bond loves, besides women, is Champagne... and its style, characterized by barrel fermentation and aging, is voluminous and boldly flavorful.

Kenichi Saito
Wine journalist. Founder of the wine school "Salon de Vinofull." Alongside teaching many students, he is active in writing, lecturing, and consulting. He is known for his unique perspectives that break from conventional interpretations, including his column for the popular comic "Kami no Shizuku." His books include "Wine Lovers BOOK" (published by Grahsha), "70 Steps to Fundamental Wine Knowledge" (published by Bijutsu Shuppan) under the name Fumitsuki Ishii, and "World Wine Guide" (published by Shogakukan) was scheduled for release in late February 2010. A serialized TV program began airing on BS Japan in January.

Yumiko Akita
Freelance editor. After graduating from Keio University with a degree in French Literature, she joined Hachette Fujingaho Co., Ltd. After working in the editorial departments of "25ans" and "Elle Japon," she began her freelance career. She has created articles for "Elle Japon," "SPUR," "25ans," and "AERA MOOK," among others, covering a wide range of genres including wine, food, beauty, jewelry, and travel.