Americans still call sparkling wine Champagne, and France is over it

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Champagne makers in France say many Americans still use the word "champagne" for almost any sparkling wine. For them, the name belongs to one region and a set of rules, not a general term for bubbles. They hear the confusion every week, and they are ready for Americans to understand what the name actually means.

Seeing the confusion up close

To understand how this confusion persists, I visited small and mid-sized producers that most travelers overlook. Zicasso arranged private access, and expert guides introduced me to growers who showed their vineyards and spoke openly about what Americans get right and what they get wrong.

Many growers said the same thing: Americans often think champagne is a style instead of a place. The simplest comparison they used was food. Parmesan only comes from Parma; Champagne only comes from Champagne, and everything else is sparkling wine. One grower put it bluntly: "There is no such thing as French champagne. Champagne is already French." Growers added that comments like that usually tell them that visitors are thinking about a style, not a location.

Why the mix-up keeps happening

There is history behind it. Decades ago, a small group of American wine companies had the right to use the word "champagne" on their labels because they had done so long before today's rules existed. Those bottles still appear in U.S. stores, and growers in France say that is one reason the confusion keeps coming back.

Taste adds another layer. Winemakers told me many Americans expect champagne to be sweet because that is what they drink at home. When they taste drier versions with little or no sugar, they are often surprised. Producers stressed that sweetness is not a sign of better or worse quality. It is simply a choice, and many Americans do not realize how wide that range is until someone explains it.

Several growers noted clear patterns among U.S. visitors. Travelers from California and New York often arrive with more background knowledge of sparkling wine because it is more common in those states. Texas and Florida visitors also show strong interest, which they link to growing wine scenes and more curiosity-driven travel.

Growers told me they rarely have long, detailed conversations with visitors unless someone arrives through a specialist guide. Zicasso 's local partners were the reason I had that level of access.

What growers want Americans to understand

One point came up again and again. Champagne is not only for birthdays or special occasions. The growers I met want Americans to think of it as a wine that pairs well with food, like choosing a white or a red. They also hope travelers will look beyond the famous houses and notice smaller producers who make bottles with distinct styles and stories.

Americans are now the world's top buyers of champagne, and growers say interest in the region keeps rising. What has not changed is the habit of calling every sparkling wine "champagne." They do not expect to fix the American vocabulary overnight, but they want visitors to know the name carries weight. It tells a story about a place, the people who work there and why this wine is different from everything else with bubbles.

Mandy is a luxury travel, fine dining and bucket-list-adventure journalist with expert insight from 46 countries. She uncovers unforgettable experiences around the world and brings them to life through immersive storytelling that blends indulgence, culture and discovery, and shares them with a global audience as co-founder of Food Drink Life. Her articles appear on MSN and through the Associated Press wire in major U.S. outlets, including NBC, the Daily News, Boston Herald, the Chicago Sun-Times and many more.