The Best Champagne for Mimosas

A boozy brunch wouldn’t be complete without a mimosa, the 1920s-era cocktail of sparkling wine and orange juice. After all, its straightforward effervescence, sweetness and tartness are worthy foils to rich Hollandaise sauce and crisp bacon.  

A rule of thumb we like to follow when making mimosas is to keep the quality of sparkling wine in mind when mixing. If you’re pouring the cheap stuff, equal parts of orange juice to bubbles is best. However, if true Champagne—meaning a made-in-the-Champagne-region-of-France bottle—is what your heart desires, go for a crisp and dry brut style to complement the brisk tang of orange juice (and go easy on the juice).  

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“If Champagne was my only option to enjoy a mimosa, then okay, but it wouldn’t be the first thing I reach for,” says Anna-Christina Cabrales, Wine Enthusiast’s Tasting Director and resident Champagne superfan. “So much energy and time goes into making beautiful expressions and adding a drop or a few ounces of O.J. just feels like I’m taking away from that craftsmanship. If I really need to get my orange bubbly fix, you’ll find me ordering an Aperol spritz.” 

Still, for special occasions, Champagne just feels right—and we’re always in favor of a good splurge when the mood hits. So, despite Cabrales’s protests, we rounded up a few of our favorite bottles below. 

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