Know what’s on your plate
Champagne
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 76 kcal —
- Protein 0.3 g 1%
- Carbohydrate 1.4 g 1%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 1.4 g —
- Sodium 1.9 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.05 mg 1%
- Vitamin B6 0.02 mg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 7.2 mg 1%
- Iron 0.11 mg 1%
- Magnesium 8 mg 2%
- Phosphorus 7 mg 1%
- Potassium 22.8 mg 0%
- Zinc 0.04 mg 0%
- Copper 0.01 mg 1%
- Manganese 0.05 mg 2%
- Iodine 0.7 µg 0%
Similar foods
Questions about Champagne
What temperature should you serve Champagne at?
Serve it well chilled, around 8–10 °C; richer vintage Champagne can be a little warmer, around 10–12 °C. Chill the bottle in an ice-and-water bath for about 20 minutes, or in the fridge for a few hours.
How do you keep Champagne fizzy after opening?
Fit a proper sparkling-wine stopper and refrigerate the bottle straight away. It is usually best within one to three days; a spoon in the neck does not preserve the bubbles.
What food goes well with Champagne?
The crisp acidity and bubbles work especially well with oysters, prawns, smoked salmon, salty crisps and fried foods. A sweeter style also pairs well with fruit desserts.
What is the difference between Champagne and sparkling wine?
Champagne is sparkling wine made in the Champagne region of France under specific production rules, including a second fermentation in the bottle. Other sparkling wines can use different regions, grapes or methods, so they are not all Champagne.
How do you choose between brut and doux Champagne?
Brut is a dry style and a versatile choice with savoury food; doux is much sweeter and suits desserts. The sweetness reflects the amount of sugar added after fermentation, so the grape variety alone does not tell you how sweet it will taste.
Why does Champagne have bubbles?
Yeast ferments the wine a second time in its sealed bottle, producing carbon dioxide that dissolves in the wine. When you open it, the gas escapes as bubbles.
Source: ANSES–Ciqual (France) 5207 · per 100 g · carbohydrate per EU label, fibre excluded
