Champagne is the ultimate sparkling wine and while there are many imitations few compare to the best Champagnes. There are some very good tributes to Champagne on the market and some are even claimed by their fans to be superior to the world’s no.1 sparkling wine. My personal favourites originate in the New World rather than Europe where wines such as Green Point in Australia and Nautilus in New Zealand can emulate the style and body of genuine Champagne.

Nevertheless only sparkling wine made in the specific region of North Eastern France from grapes grown in specific vineyards and having undergone secondary fermentation in the bottle can be called Champagne. The method of production is a costly one and the grapes are some of the most expensive around so it is easy to understand the premium demanded by Champagne producers.

Prior to the recession most of the Champagne houses were gradually increasing their prices, a process that started soon after the boom and bust of the Millennium. Inevitably a gap was created in their wake that encouraged sparkling wine producers to challenge the lesser Champagnes for market share. In the volume stakes Champagne cannot compete on price with the likes of Cava which has enjoyed enormous success in the last few years.

Cava is a great alternative for a simple sparkling wine and a fraction of the cost of Champagne but the strength of Cava lies in the turnover of fresh, fruity fizz that is uncomplicated and good value. Vastly improved production methods have enabled Cava to cash in on the luxury image of sparkling wine created by Champagne.

Prosecco too has been around for a long time but is only now gaining a profile as buyers look to save money. Once again the expensive Methode Champenoise is rarely used to make Prosecco which can vary just as much as Cava and Champagne. Prosecco can be made with the same varieties of grape as Champagne, Pinot Noir, Chardonnay and Pinot Meunier, something that rarely happens in Cava. What has enabled both Cava and Prosecco to be whispered in the same breath as Champagne is improved methods of wine-making, the introduction of modern equipment to the winery and a more considered approach to the grapes in the vineyard.

It is also true that historically Champagne has sometimes shot itself in the foot through discounting and permitting large volumes of sub standard wine to leave the cellars masquerading as Champagne proper. Such inferior products in the past have made any comparisons more favourable for the pretenders to the crown. Ultimately there is nothing like good Champagne but if your budget is limited a great deal of fun can be had with a decent alternative.

Our favourite Champagne this time was The Wine Society’s own Champagne NV Brut £29.00 which has a delicious, yeasty, white bread nose and a crisp biscuity backbone to the ripe red fruit tones.

Champagne Lanson Black Label £25.92 Tesco, Sainsburys and Waitrose is a much improved marquee of Champagne with a lively open fruit style underpinned by a firm brioche tone.

Champagne Marc Hebrart Brut NV £21.00 The Wine Society is a softer fruitier style of Champagne with a fine mousse and a lingering toasty, lemon finish.

Sainsburys Taste the Difference 1997 Vintage Champagne £19.99 has a reserved, hint of apricot and brie cheese to the mature nose. On the palate the balance of subtle biscuity tones intermingled with fine strawberry and cream fruit is a delight.

Sainsburys Extra Dry NV at £15.99 is one of the best value basic Champagnes on the market. Plenty of zesty, bready fruit on the nose and a pleasing richness of red fruits and toasted bread on the palate.