How many calories in champagne
A glass of champagne has about 95 kcal, almost all of it from the alcohol.
Portion
To burn it off
Almost all of the calories in champagne come from the alcohol, with a little left from the sugar. Brut is the usual dry one, sweeter styles are a bit more.
A glass is about 95 kcal and a bottle is about 570, so six glasses to the bottle. Prosecco and cava land in the same place.
It's lighter than a pint, it's the refills at a wedding that sneak up on you. Someone always keeps topping you up.
Tips
- 1Put your hand over the glass after the second one, it's the top ups that add up.
- 2Have a glass of water between toasts.
- 3Go for brut, it's the driest and the lightest.
Where it comes from
Champagne is named after the region in northeast France where it is made. Legend says the monk Dom Pérignon invented the bubbles, but historians doubt it: from 1668 at Hautvillers Abbey he became known for blending wines. Sparkling wine became a deliberate choice in the region between about 1670 and 1720, helped by cork stoppers, which reached Champagne in 1685.
Read the full story · Where does our food come from? · Source: Comité Champagne, Champagne and its history
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2 glasses of champagne
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Questions
How many calories in a bottle of champagne?
About 570 kcal for a 750 ml bottle.
Is champagne lower than wine?
A glass of champagne is about 95 kcal and a standard glass of wine about 125, so it's a bit lower per glass.
Is prosecco the same?
Close enough. Both are sparkling wine with about the same strength, so count prosecco the same way.
Does rosé champagne have more calories?
About the same. Most rosé champagne is brut too, so count it like any other glass, about 95 kcal.
How many calories in a mimosa?
A flute that's half champagne and half orange juice is about 75 kcal. The juice adds a little sugar but takes the place of some of the wine.
Did you know?
Left alone, a flute of champagne gives off about a million bubbles, a chemist worked out. The 15 million you often hear was off by quite a bit.
Drink facts · Source: ScienceDaily, American Chemical Society release
