Most of the famous names in Champagne are “houses” that buy grapes from dozens or even hundreds of small farmers throughout the region. Some are huge (Moët & Chandon, 
for instance, makes millions of bottles a year) and some are quite small, but the overall approach remains consistent. 
And because the winemaker (or chef de cave) doesn’t rely on 
a single vineyard, it’s easier to fashion a wine that consistently expresses a house style year in and year out—something particularly important for dry (brut) nonvintage blends, like the 10 spectacular bottles above.—Ray Isle

Food & Wine

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