Trend Watch 27 Sep 2026

The US Is Still Champagne's Biggest Market: 26.4 Million Bottles in 2025

The US received 26.4 million bottles of Champagne in 2025, remaining the region's number one export market, according to Comité Champagne data reported in April 2026. Worldwide shipments dipped 2% to 266 million bottles, but the US stayed a stronghold, and New Year's Eve remains its biggest moment.

What's trending

Americans' taste for Champagne is holding firm. According to Comité Champagne data reported by Wine Industry Advisor, the US received 26.4 million bottles of Champagne in 2025, keeping its place as the number one export market for the French region.

That's against a softer global picture. Worldwide shipments came in at 266 million bottles in 2025, down 2% from 271.4 million in 2024. About 152 million bottles went to international markets, and 114 million stayed in France.

"The U.S. market remains a stronghold for Champagne despite ongoing economic and geopolitical headwinds," said Lori Russo, director of the Bureau du Champagne, USA.

Why it's resonating

Champagne is closely tied to celebration in the US, and no night is more closely linked to it than December 31. Even as households watch their budgets, a bottle of bubbly for the midnight toast remains one of the small luxuries people are least willing to give up.

For hosts, that makes the champagne toast one of the easiest party formats: it's instantly recognizable, it gives the night a natural high point, and it works for a crowd of 6 or 60.

Planning your own champagne toast

A few practical tips if you're building your New Year's Eve around the toast:

If the toast is the centerpiece, let the invitation say so. A design like the Cheers to 2027 black and gold champagne toast invitation sets the theme from the first text or card your guests receive.

The bottom line

With 26.4 million bottles shipped to the US last year, the midnight Champagne toast isn't going anywhere. Plan it well, and it becomes the moment your guests remember from the night.

Written by Paul, PR Creative Digital.

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