A good mimosa starts with good Champagne – not the most expensive bottle on the shelf, but not just any fizz either. The right Champagne changes how the whole drink tastes. After visiting Champagne houses and tasting our way through more brunch tables than we can count, we’ve formed a very clear view on which bottles actually work. Here’s what we’d buy.
What makes a Champagne work in a mimosa?
A mimosa is roughly equal parts Champagne and orange juice, which means the wine does half the work. You want something with enough fruit and freshness to come through the juice, enough acidity to keep the drink lively, and a dry, clean finish that doesn’t fight with the citrus.
Non-vintage Brut is almost always the right call. It’s made to be consistent, fruit-forward, and enjoyable young – all things that matter when you’re pouring it over ice and fresh-squeezed orange juice. It also hits a price point that makes sense when you’re making a round of drinks rather than opening a special bottle for a single glass.
Avoid extra-brut or brut nature styles. They can taste sharp and austere once mixed. And leave anything overly aged or complex for another occasion – prestige cuvées deserve to be tasted properly, not buried under citrus.
Our top picks for mimosas
These are real Champagnes from the Champagne region of France – made under the strict appellation rules that no other sparkling wine in the world has to follow. We believe real Champagne makes a real difference, even in a mimosa. These bottles are the ones we’d reach for without hesitation.
Nicolas Feuillatte Brut Réserve – our everyday go-to
Made by one of the best-selling co-operative houses in Champagne, the Brut Réserve is fruit-forward, approachable, and excellent value. The blend of Pinot Noir, Pinot Meunier, and Chardonnay gives it body, freshness, and just enough complexity to shine even when mixed. It’s consistently one of the most recommended bottles for mimosas – and for good reason.
Laurent-Perrier La Cuvée Brut – the elegant step-up
Laurent-Perrier is known for its refined, precise style. La Cuvée Brut is a Chardonnay-dominant blend with lovely citrus, white flower, and brioche notes that echo beautifully with fresh orange juice. If you want something a little more special for a brunch that matters – a birthday, a holiday morning, an anniversary – this is our pick.
Billecart-Salmon Brut Réserve – the sommelier’s favourite
Billecart-Salmon is a small, family-owned house that consistently produces some of the finest non-vintage Champagne on the market. Their Brut Réserve is delicate, precise, and bright – with fine bubbles and a balance that holds up beautifully even once the juice goes in. Higher price, completely worth it for a special occasion.
Rosé Champagne for a rosé mimosa
If you want a rosé mimosa – and it’s a genuinely beautiful variation – use a non-vintage Brut rosé instead of a still rosé wine. The bubbles lift the orange juice differently and the red fruit notes (strawberry, raspberry, cherry) add another dimension. Nicolas Feuillatte also makes a Brut Rosé that works wonderfully here.
The ratio question
The classic mimosa recipe calls for equal parts Champagne and orange juice. But many Champagne lovers quietly pour a 2:1 or even 3:1 ratio in favour of the wine – and we’re firmly in that camp. The more Champagne, the more you actually taste it. Start at 50/50 and adjust from there. There’s no wrong answer, but once you’ve tried a Champagne-forward mimosa, equal parts can feel a little flat.
The orange juice matters too
If you’re going to pour good Champagne into a glass, the juice deserves equal attention. Freshly squeezed makes a bigger difference than most people expect – it’s brighter, less sweet, and has a texture that pre-squeezed juice simply can’t match. If fresh-squeezed isn’t an option, chilled premium juice from a carton works reasonably well. What to avoid is anything heavily processed or sweetened, which flattens the Champagne instead of complementing it.
What you don’t need to buy
Vintage Champagne in a mimosa is a waste. A 2018 vintage or any prestige cuvée has too much to say on its own. Pour it into a good glass and taste it slowly – it will tell you things orange juice would drown out. For mimosas, the best bottles are the ones made precisely for drinking now: consistent, fruit-forward, and reliably delicious without ceremony.
Some guides suggest cheap California sparkling wine for mimosas because “you’re just mixing it anyway.” We disagree. Real Champagne is made with grapes grown in one specific region of France, fermented a second time inside each individual bottle, and aged under strict rules – and all of that still comes through in the glass, even with juice. The difference is real.
A quick note on glasses
We never serve Champagne in flutes – not straight, and not in a mimosa either. A standard white wine glass opens up the aromas and lets the Champagne breathe in a way a narrow flute simply doesn’t allow. For a mimosa, a slightly wider white wine glass also makes it easier to see the colour and get the ratio right. It’s a small thing that makes the whole experience better.
If your curiosity is leaning towards real Champagne, you’re in the right place. Explore our map to find spots near you that pour genuine Champagne by the glass or bottle, and join a community of fellow enthusiasts chasing the same sparkle around the world.