"Ninety percent of what's produced is actually non-vintage. Imperial is Moët & Chandon's flagship Champagne. It's a blend of more than one harvest. So, if you have, for example, a 2012, that bottle will include grapes harvested and fermented in 2012, as well as grapes from other years. This allows for consistency. If you enjoy Moët Imperial, you like that style, and you want it to taste that way next year, regardless of whether we had a good vintage or a bad vintage. So, non-vintage is a genius way of offering consistent quality by blending two, or three, or four or five years together in one bottle.

"The other 10 percent produced is vintage Champagne. You'll see that clearly on the label. Connoisseurs will look for particular vintages. The flavors will change as the bottle ages. Anything that's got a bread, a biscuit, a brioche note to it, that's very indicative of vintage Champagne; those notes are less pronounced in non-vintage Champagne. The level of carbonation will also decline."