The soil -- and by extension the grapes -- in Champagne has a natural advantage over the rest of the world, as it is the perfect climate to raise the mineral-y, acidic grapes needed for an ideal bottle of champagne.
And as far as the notoriously high costs go….
"It's a relatively small region, and clearly, making champagne is an extremely labor-intensive process," Perkins said. "Again, we are talking about years and years of cultivation, then even more years of fermentation and aging… up to 30 years in some cases. And it's all done on a bottle by bottle basis."
Time is money. And Champagne takes a lot of time.
"The big takeaway, is that Champagne definitely has earned its reputation. And every bottle of Champagne has followed rigorous, time-consuming guidelines to end with that designation. But, there are definitely other sparkling wines that are worth your time."