The cool, chalky country northeast of Paris is about as far north as grapes will reliably ripen, which is exactly what gives Champagne its electric acidity. The wine became sparkling almost by accident before producers learned to harness the bubbles, and the region built a global luxury reputation on the back of that fizz. Chardonnay, Pinot Noir, and Pinot Meunier are the three main grapes, blended and aged on their lees to develop those classic bread-and-brioche notes. Grower-producers now make terroir-driven Champagne from their own vineyards, which is where a lot of the excitement lives.