Champagne

If you enjoy crisp, precise Champagne with citrus, apple and mineral character, look towards Chardonnay-led wines and Blanc de Blancs. Pinot Noir can bring greater structure, body and red-fruit character, while Pinot Meunier often contributes generous fruit and approachability. Rosé Champagne ranges from delicate and elegant to richer, more gastronomic styles. Brut Nature and Extra Brut wines have very little added sugar and can feel particularly dry, although grape variety, ripeness and winemaking are just as important as dosage when determining how a Champagne tastes.

Champagne is one of the most versatile wines at the table. Its acidity and bubbles make it excellent with oysters, shellfish, smoked salmon and fried foods, while richer Pinot Noir-led or vintage Champagnes can work beautifully with roast chicken, pork and even lighter game. Blanc de Blancs is particularly good with seafood, while mature Champagne can be superb with hard cheeses. Champagne doesn't have to be saved for the beginning of a meal.

The great Champagne houses have played an enormous role in the region's history, but some of the most exciting bottles today come from smaller growers. Grower Champagne is made by producers who cultivate their own vineyards and make Champagne under their own name, often allowing individual villages, vineyards and grape varieties to play a greater role in the finished wine. Exploring these small producers can reveal an extraordinary variety of styles and is at the heart of the Champagne selection at Spy.