Why is Champagne so Expensive? | SommelierQA.com

Why is Champagne So Expensive?

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There are a few reasons behind the luxury price-tag that is found with Champagnes.

Champagne is Expensive Because of Where It’s Grown

Firstly, let’s consider the place itself. Champagne is one of the smallest wine regions in the world, totaling 76,000 acres. There is simply only so much land that the grapes can be grown on, and thus only so much wine that can be made. Champagne represents less than one percent of the world’s total wine production, and less than ten percent of the sparkling wine produced globally.

Champagne Production is Costly

Secondly, costs tend to be high due to the unique and meticulous craftsmanship that goes into the wine. In Champagne, each of the unique details of production are considered and regulated by law. From the methods of hand-harvesting the grapes, to measuring the volume of juice pressed off how many kilos of grapes, to the minimum amount of time the bottles are allowed to rest in the cellars (15 mo.).

These are a few of the reasons why you will never see a bargain-priced bottle of true Champagne – they simply do not exist!

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Alyse Mizia on Instagram
Alyse Mizia
Alyse Mizia
Champagne Specialist at Moët Hennessy
Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position.

Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.
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http://www.legsandlees.com

Alyse comes to her current position as Champagne Specialist representing the family of Moët Hennessy Champagnes, from as she likes to say, “the ground up”. With a BS in Viticulture and Enology from Cornell University, and a post-graduate degree in Hospitality Management, she has gotten exposure to many aspects of the wine industry, and brings a strong background in technical knowledge to the position. Prior to becoming a Champagne Specialist, Alyse worked as a Beverage Manager & Sommelier, guiding highly successful programs in Manhattan at The Standard and Crosby Street Hotel. Alyse has also been a manager at Fairmont Hotels, helping to position food & beverage programs at The Fairmont San Francisco and the famed Champagne Bar at The Plaza, NYC. Outside of work, Alyse enjoys equestrian sports, downhill skiing, and of course Champagne, her passion. She is pursuing the Master of Wine, and has thus far achieved WSET Diploma Level.


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