Champagnes, unlike most other wines, are ready to drink upon release. However, a few manufacturers’ brands benefit from additional cellaring. Generally, vintage champagnes cellar better than non-vintage.

In North America, champagnes must rest for at least four months after arrival from France. This rule holds for all offshore sparkling wines, since during transportation the carbon dioxide unsettles and requires rest to recompose at destination.

Below are some cellar-worthy champagnes brands:

REGULAR NON-VINTAGE BRANDS

Paul Bare
Special Cuvee, Bollinger
Grand Reserve, Gosset
Brut Reserve, Charles Heidsieck
Brut, Pol Roger
Brut Premier, L Roederer
Yellow Label, Veuve  Cliquot

BLANC DE BLANCS CHAMPAGNES NON-VINTAGE

Blanc de Blancs, Billecart- Salmon
Blanc de Blancs, Deutz
Blanc des Millenaires, Charles Heidsieck
Blanc de Blancs, Jaquesson
Clos du Mesnil, Krug
Chardonnay Reserve Privee, Bruno Paillard
Grand Blanc, Phillipponnat
Blanc de Chardonnay, Pol Roger
Blanc de Blancs, L. Roederer
Dom Ruinart
Salon

VINTAGE CHAMPAGNES

Cuvee Nicolas Francois Billecart , Billecart-Salmon
Grand Millesime, Gosset
A Gratien
R de Ruinart
Compte de Champagne, Taittinger

PRESTIGE CUVEES

Clos du Moulin, Cattier
Cuvee William Deutz, Deutz
Celebris, Gosset
Cuvee Paradis, A. Gratien
Signature. Jacquesson
Grand Cuvee, Krug
Noble Cuvee, Lanson
Cuvee Dom Perignon, Moet et Chandon
Fleur de Champagne, Perrier-Jouet
Champagne Rare, Piper-Heidsicek
Cuvee Sir Winston Churchill, Pol Roger
Cristal, L. Roederer
La Grande Dame, Veuve Cliquot
Clos de Goisses, Phillipponnat
Cuvee Prestige, Ayala