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The best champagne to try in 2025, tried and tested
Cheers with our expert-approved fizz
Tested by JoJo Anastasiou and Georgia Turnell
Ensure a glass of chilled champagne is always on standby, with our expert-approved guide to the best bubbles. Because let's face it, we don't need an excuse! Don’t want to spend big? No problem. We’ve found the best supermarket champagnes, and they start from just £13.99 a bottle!
Best champagne 2025
Looking for more fizz options? Read on for more expert approved reviews (including options for the non-drinkers): Best rosé champagne | Best prosecco | Best cava | Best English sparkling wine | Best non-alcoholic fizz | Best non-alcoholic wine | Best alcohol-free spirits
How we test champagne
To find the best champagne, our panel of WSET-trained experts and consumers tried 31 bottles, selecting the best buys from the leading supermarkets and brands. They were looking for a well-balanced, easy-drinking fizz, packed with smooth bubbles and a lasting finish.
So, if you’re looking to stock up, or treat that special someone, these are the very best champagne deals for 2025.
Score: 85/100
Aldi consistently delivers excellent wine at frankly incredible prices. This bottle was a clear favourite with our panel, and displays notes of refreshing lemon, decadent brioche and a touch of minerality.
You may want to stock up, as we can see this disappearing all too quickly...
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 82/100
Lidl’s fruit-forward fizz opens with zippy lemon curd, a touch of vanilla, and a slight honeyed sweetness on the finish. Our panel found it very pleasant and well-balanced, with gentle bubbles that will appeal to all.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12.5% |
Score: 79/100
Our testers were drawn in by the enticing bouquet of peaches and cream and sweet honeysuckle, but they soon discovered that it’s much crisper on the palate. White grapefruit, stone fruit and bracing lemon acidity make this a refreshing choice for important toasts. Cheers!
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 78/100
This elegant champagne is part of Marks & Spencer’s premium Collection range and is a blend of “Premier Cru” classified chardonnay and pinot noir grapes.
Testers described it as “buttery and rich” — likening it to vanilla biscuits — with a complex fruit profile of tart green apple, lemon, gooseberry and apricot.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12.5% |
Score: 78/100
Made exclusively from pinot noir grapes, this blanc de noir is deliciously aromatic with notes of creamy peach, honeysuckle and lemon. Testers enjoyed the delicate bubbles and touch of biscuit on the finish, suggesting it would make a great pairing for smoked salmon blinis.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12.5% |
Score: 76/100
A glass of this vibrant fizz would go very nicely with a special occasion dinner, with its bright floral aromatics, creamy bubbles and velvety smooth finish. It’s an elegant little number, with a real uplifting freshness in each sip.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 75/100
When you consider that Co-op's champagne is made by Piper Heidseick (which sells its own fizz for around £45), you’ll appreciate that this bottle more than justifies its price tag. With juicy apricot, toasted brioche and refreshing citrus – it's sure to get any romantic evening off to a great start.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 74/100
Biscuit and brioche dominate the nose on this classic, house-style champagne. However, there’s a step-change on the palate, which delivers sharp citrus, making this fizz better suited to those who prefer a fruity champagne.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 73/100
An enjoyable combination of ripe peach and gentle honeysuckle, Morrisons’ light and refreshing fizz is an upbeat drop that avoids being too cloying. The big bubbles and a pronounced tart note make this a good pairing for shellfish canapés. Ooh la la!
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12% |
Score: 73/100
Made with grapes taken from the prestigious “Premier Cru” region of Champagne, this fizz is a welcome balance of juicy peach and buttered toast. Testers found it a touch sweet, yet complex, with smooth, velvety bubbles.
Key specifications
| Volume | 75cl |
|---|---|
| ABV | 12.5% |
Champagne explained
The world of champagne can be confusing, with a minefield of descriptions and terminology — so here’s a quick summary.
Champagne — a French sparkling wine, from the Champagne region of France.
Non vintage (NV) vs vintage (V) champagne — Non vintage champagne is most common and means that the champagne consists of a blend of wines made from grapes harvested in various years. Best consumed within three to five years of bottling, the idea is to create a consistent “house style” that tastes the same, year on year.
Vintage champagne, however, is only made in years where the champagne house feels the wine will be unique and exceptional. These champagnes can be aged for 10+ years after bottling, with some of the finest examples ageing for decades.
Blanc de blancs vs blanc de noirs — Champagne can only be produced from three grape varieties: chardonnay (a white grape), pinot noir (a black grape) and pinot meunier (also a black grape).
Blanc de blancs means the champagne has been made purely from chardonnay, while blanc de noirs refers to styles created with either pinot noir or pinot meunier grapes (or both).
Generally, blanc de blancs champagne tends to be lighter, floral and citrus-filled in style, while blanc de noirs are richer and more full-bodied (you may find you pick up delicate red fruit characteristics).
Rosé champagne — Made using a blend of pinot noir, pinot meunier and chardonnay, rosé champagne can range in colour from pale blush to salmon pink. You should expect fresh summer fruits such as strawberries, raspberries and cherries, effervescent bubbles and sometimes a touch of brioche.
Champagne food pairings
The best champagnes pair perfectly with seafood canapés or smoked salmon starters. It also makes an excellent accompaniment to light and creamy poultry-based dishes.
Champagne is best served between 8-10ºC in a champagne flute, as the shape helps accentuate the aromas and bubbles. To enjoy your fizz over a few days, invest in a champagne bottle stopper to retain the bubbles.
Best champagne cocktails and recipes
Make your champagne go even further with these tried, tested and trusted recipes from the Good Housekeeping Cookery Team.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Joanna Anastasiou is our Food and Drinks Tester, and has completed certifications in Sensory Foundation and WSET Wine Level 2 training. Prior to this she studied geography with conservation biology at the University of Exeter and trained at Ballymaloe Cookery School in Ireland. Through this she has developed a passion for sustainability within the food and agricultural sectors. Joanna also volunteers in kitchens with FoodCycle, as well as on multiple wildlife conservation projects, where she formed a particular love for bees!
Georgia has been part of the hospitality industry for the last nine years. Her starting point was the world-renowned Le Cordon Bleu culinary school where she gained a Diplôme de Pâtisserie. She has worked at a number of well-known restaurants and bakeries including The Club at the Ivy and Ottolenghi, Notting Hill where she was the head pastry chef. Most recently, Georgia worked at The Clink Bakery inside HMP Brixton, which aims to reduce reoffending through teaching. She is an expert in all things baked goods and holds a WSET level 2 in wine.
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