Champagne makers in France say Americans often order Champagne in ways that surprise them, and they hear the same mistakes again and again. Some visitors use the word “champagne” for almost any sparkling wine or expect sweetness in every glass. Producers say these moments reveal how wide the knowledge gap still is.
Champagne is not just a word for bubbles, yet many Americans still make the same mistake when ordering a glass. Photo credit: Depositphotos.
Understanding what Champagne is
I went to the Champagne region of France to hear directly from the people who make the wine every day. Growers and owners showed me how these misunderstandings shape tastings, tours and even simple conversations about what Champagne is and what it is not.
The winemakers said the most common mistake is treating “champagne” as a general word for bubbles. Many visitors do not realize the name only applies to wine made in this specific region of France. They shared a simple comparison: Parmesan only comes from Parma; Champagne only comes from Champagne. Everything else is sparkling wine. Several producers added that they still hear Americans ask for “French champagne,” a phrase that doesn’t make sense locally because Champagne is, by definition, already French.
Taste expectations lead people astray
Producers also spoke about taste expectations. Many Americans arrive expecting Champagne to be sweet because that is what they know at home. When they try drier styles with little or no sugar, the difference can be surprising. Winemakers explained that sweetness does not mean better or worse quality. It is simply a style choice that depends on the balance of the wine.
Old labeling rules still shape US habits
A few growers mentioned long-standing labeling rules that add to the confusion. For decades, a few American wine companies had permission to use the word “champagne” on bottles made outside France because the practice existed before modern laws. Those bottles still appear in U.S. stores today, and producers say it is easy to see how the habit remained.
Some also pointed out patterns linked to where visitors come from. Travelers from California and New York often have more experience with sparkling wines. Visitors from Texas and Florida are also showing strong interest, and producers say they notice more curiosity now than they did 10 years ago.
What smaller producers want Americans to know
While visiting smaller champagne houses outside the major tourist routes, I heard the same message again and again. Producers told me Americans enjoy Champagne more when someone explains the basics: how sweetness levels work, why styles vary and what to ask for when ordering. Zicasso arranged my visits and matched me with guides who tailor tours to individual interests. That access made it easier to hear directly from growers who do not always appear on standard itineraries.
Across the region, growers said the biggest mistakes Americans make come from habit, not lack of interest. They see more travelers asking questions and wanting to understand what makes Champagne different. The misunderstandings may not disappear overnight, but interest keeps growing, and producers say they are ready to help visitors learn how to order Champagne with confidence.
Mandy is a luxury travel, fine dining and bucket-list-adventure journalist with expert insight from 46 countries. She uncovers unforgettable experiences around the world and brings them to life through immersive storytelling that blends indulgence, culture and discovery, and shares them with a global audience as co-founder of Food Drink Life. Her articles appear on MSN and through the Associated Press wire in major U.S. outlets, including NBC, the Daily News, Boston Herald, the Chicago Sun-Times and many more.
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