POP, POUR, PERFECT: SALLY HILLMAN REDEFINES CHAMPAGNE ETIQUETTE

Hillman reframes champagne etiquette not as a rigid rulebook, but as something far more intuitive.

Australian champagne connoisseur Sally Hillman is setting out to change how we think about one of the world’s most celebrated wines.

In her debut book, Celebrating Champagne: A Wine for All Seasons, Hillman reframes champagne etiquette not as a rigid rulebook, but as something far more intuitive.

Rather than prescribing strict dos and don’ts, the book positions etiquette as a way to honour the winemaker, elevate the experience and, ultimately, enjoy the moment more fully.

Beyond the myths

A dedicated chapter on etiquette guides readers through the rituals that have long defined champagne culture, from how to pour correctly to understanding the language of the bottle.

Importantly, Hillman also dismantles some of the more persistent myths.

The well-known “spoon in the bottle” trick is firmly debunked, replaced with practical advice that feels less like tradition for tradition’s sake and more like informed enjoyment.

“Savouring champagne is about more than the pop of a cork,” says Hillman. “It’s about respect for the wine, for the craftsmanship and for the moment you’re in. That’s the real etiquette.”

A journey through seasons and flavour

The book moves well beyond etiquette, unfolding as a seasonal exploration of champagne and food.

Across more than 40 French-inspired recipes, Hillman pairs specific styles of champagne with dishes designed to complement both flavour and time of year.

Think a Côte des Blancs Chardonnay alongside summer’s Moules Marinière, or a richer Pinot Noir matched with winter classics like Jarrets d’Agneau à la Provençale.

It is less about occasion and more about rhythm, how champagne can move seamlessly through the year.

More than a wine guide

There is also a strong sense of place running through the pages. Detailed maps chart the villages and vineyards of Champagne, while photography captures everything from relaxed summer tables to intimate winter gatherings.

The effect is immersive rather than instructional, leaning into the French idea of art de vivre, where food, wine and setting come together as part of a broader lifestyle.

Champagne, reimagined

At its core, Hillman’s message is disarmingly simple. Champagne does not need to be reserved for milestones or grand celebrations. It can, and perhaps should, be part of everyday life.

With Celebrating Champagne, she invites readers to approach it with confidence, curiosity and a sense of ease, trading intimidation for enjoyment and turning a luxury into something far more personal.