WHEN the dark clouds of the recession started rolling in, all of a sudden Champagne lost its fizz.

In fact sales of the French bubbly slumped for two consecutive years, which is why producers have hailed the latest sales figures for this most lavish of liquids.

According to the CIVC (Committee for Wine and Champagne), French Champagne exports leapt by 19.5 per cent last year, with 35.5 million bottles of heading to Britain – making us the number one export market.

And as the wedding season gets under way, even more corks will be popping over the coming months.

So if it has to be Champagne for your big day then make sure you don’t make any faux pas with the Champagne Bureau’s guide to the best types of Champagne to serve with food...

Non-Vintage

Perfect as an aperitif or with sea fish dishes or chicken breast, they are easy to drink and are a blend of wines from several different years. A classic NV blend is 60 per cent pinot noir and 40 per cent Chardonnay (the only white grape grown in the region). A great style to toast the happy couple.

Zero dosage – Very dry and refreshing, a perfect match for a crisp aperitif or lean fish, such as monkfish. Labelled as ‘zero dosage’, ‘ultra brut’ and ‘non dosé’, this style of Champagne has no sugar added after the second fermentation.

Blanc de Blancs

As a general rule, Champagne goes well with sweet spices but never hot, fiery ones. As a 100 per cent Chardonnay, Blanc de Blancs make crisp, lively aperitifs, excellent with white fish and meat. Bottle age adds depth to flavours and will make a suitable accompaniment to creamy sauces such as a rich risotto and sweet spiced dishes.

Blanc de Noirs

Complement fillets of veal and pork medallions with a rich creamy sauce. They are full-bodied, 100 per cent black grapes.

Vintage

These complex wines work well with poultry dishes such as chicken or slow cooked duck breast. Vintage Champagne is only produced in exceptional years and is a blend of wines from the same year. By law they must be aged in the producers’ cellars for a minimum of three years prior to being sold.

Non-Vintage Rosé

Berry scented wines make a fresh aperitif and are excellent with fresh prawn canapés, butter poached lobster as well as a light goat cheese starter. They are produced by adding a small proportion of red wine to the golden blend or by letting the juice remain in contact with the skin of the grapes for a short time during fermentation.

Vintage Rosé

Aged vintage rosé Champagnes have a rich, savoury character that work well with fillet of beef with new potatoes and robust dishes.

Demi-Sec

A sweeter style, often overlooked yet balanced and fresh, and provides the perfect match to the wedding cake.