Sparkling wines from Australia tend to be made from a Pinot Noir, Pinot Meunier and Chardonnay blend. The composition varies depending on region and producer. Its not surprising, that the cool regions of Australia are producing outstanding base material for these sparkling wines. Tasmania, the Yarra Valley, Macedon and Adelaide Hills are making excellent example in the traditional method.

In Champagne, 25% is planted with Chardonnay, 40% with Pinot Noir, and 35% with Pinot Meunier.  Chardonnay performs best on the chalky slopes south of Epernay. It is picked early to retain Chardonnay's natural acidity and gives finesse, fruit and elegance to the final blend. It is also used to produce Blancs de Blancs, some of richest, most expensive long-lived Champagnes available. Pinot Noir provides body, structure, strength and grip. The final component Pinot Meunier, produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir.