Should I list organic and biodynamic Champagne – and how should I make my cuvée selection?

Sustainability in wine all around the world is gaining traction from both the producers and consumers. Organic Champagne is made from grapes grown without synthetic pesticides, herbicides, or fertilisers and biodynamic Champagne goes a step further than organic. It’s based on the philosophy of Rudolf Steiner, treating the vineyard as a living ecosystem.

To produce an organic/biodynamic wine would require every grower to follow the necessary viticulture guidelines. The accreditation can be expensive and creates a barrier to achieving organic/biodynamic status.

Some grand marques are however making steps forward. Lanson acquired Domaine de la Malmaison, a 16-hectare biodynamic vineyard that enabled its first Lanson Organic Green Label NV released in 2017. Louis Roderer produced its prestige Cristal 2012 made entirely from biodynamically grown grapes. A maison also worth noting is Drappier based in the Aube. The family own 15 hectares of certified organic vineyards and is known for its carbon-neutral production and low-sulphite winemaking. Its cuvées with certified organic grapes include the Brut Nature Sans Soufre and the Quattuor Blanc de Quatre Blancs from a blend of four white grapes.

Earlier this year I attended the Artisans du Champagne Tasting at Domaine Les Crayères in Reims and saw how the growers are now crafting wines that are not only environmentally responsible but also expressive and distinctive.

So why list organic and biodynamic Champagne? Sustainability is no longer a trend – it’s an expectation. Eco-conscious consumers are actively seeking wines that align with their values.

Without chemical interference, these wines often offer a purer expression of terroir. Expect more minerality, freshness, and complexity. Plus, these Champagnes come with compelling narratives – small-scale producers, regenerative farming and artisanal methods which enhances customer engagement.

Thanks to their vibrant acidity and structure, biodynamic and organic Champagnes pair beautifully with a wide range of dishes, from seafood to charcuterie or vegetarian fare.

To select the right cuvées, your overall list should include a mix of classic grand marque houses and grower Champagnes that are organic and biodynamic cuvées. These are added to complement, not necessarily to replace your existing offerings.

Do look at the grower-producers. These are made by the same people who grow the grapes, often with a deep commitment to organic or biodynamic practices. Try and get a balance of different styles: cuvées led by the different grapes, Chardonnay, Pinot Noir and Meunier; different cuvées to include rosé, blanc de blancs and blanc de noir; and cuvées aged longer on the lees as well as a range of dosage and perhaps a cuvée where the first fermentation takes place in oak. Well known growers include Champagne Fleury, Piollot Père et Fils and André Beaufort.

There are some companies that specialise in grower Champagnes more than others. A few businesses to consider are Sip Champagne, Lea & Sandeman and Dynamic Vines.

Listing organic and biodynamic Champagne isn’t just a nod to sustainability – it’s a strategic move that can elevate your champagne list.

Martin Dibben is head of Champagne at caterer Searcys

Do you have a question for one of the Drinks Doctors? Send your query to drinks@thecaterer.com