WEALTH March 1, 2026 0 Comments

Unlock the Secret Billionaires Know: Why Popping Champagne Could Skyrocket Your Success Tonight

Ah, Champagne — that magical elixir from one of France’s finest regions, and admittedly, one of my all-time favorite indulgences. Now, I know what you’re thinking: isn’t Champagne just for the highfalutin celebrations and those once-a-year toasts? Oscar Wilde once quipped, “Only the unimaginative can fail to find a reason for drinking Champagne,” and believe me, I’m anything but unimaginative. We keep boxing these bubbles into “special occasion” territory — Valentine’s Day, Christmas, you name it — but why limit ourselves? Think about it: when did we start believing we have to wait for that “perfect” moment to enjoy something extraordinary? Sure, I chatted with Dublin’s own David Whelehan from Whelehans Wines, who told me the sparkling wine scene is booming, especially with classics like Veuve Clicquot and Bollinger, plus favorites for the younger crowd like Prosecco. But take a step back: these aren’t just drinks; they’re complex, crafted masterpieces, painstakingly made under some of the strictest rules imaginable. Holding on to a bottle “for later” isn’t savoring—it’s denying yourself the joy right now. So this February, whether you’re celebrating love or just binge-watching your favorite series, why not pop a cork and treat yourself? Because bubbles aren’t just for grand events — they’re for every moment waiting to be made special. LEARN MORE

Ah, Champagne. One of France’s best regions has brought us one of my very favourite drinks. Yes, I hear how that sounds, write Jordan Murphy.

But as Oscar Wilde once said: “Only the unimaginative can fail to find a reason for drinking Champagne.”

Dear reader, I can assure you I am anything but unimaginative.

We’re surrounded by imagery and stories that constantly portray Champagne and its bubbly cousins like crémant, prosecco and cava as drinks reserved for celebrations.

This is why we see lots of sales this month for Valentine’s Day or around Christmas.

When I popped into Whelehans Wines in Loughlinstown, Co. Dublin, recently, I got chatting to owner David Whelehan about the sector.

He told me that business was good again over Christmas 2025.

“There was a strong demand for the well-established Champagne houses, particularly Veuve Clicquot, Pol Roger and Bollinger.

“Our direct import premier cru grower Champagne L. Bénard-Pitois developed huge traction, closely followed by the crémant category where Moltès Crémant d’Alsace Blanc de Blancs 2020 and Bouvet Excellence were the stars,” Whelehan explained.

“Prosecco and cava continued to attract a loyal following, with prosecco the preferred option for the under-30s age group.

“For 2026, we expect continued growth in the Champagne market, prosecco to hold its own and the crémant market to grow further.”

While it’s brilliant for the sector that there are jumps in and around special occasions, I’m here this month to let you know that it’s time we start cracking open the bubbles whenever the whim takes us.

Those fine bubbles are the mark, in my mind, that make Champagne truly special. A few years ago, I was lucky enough to venture to the home of Moët & Chandon in Épernay, France.

I went to take a look at their facilities, try their newest special releases, and visit Château de Saran (the brand’s exclusive country residence) to learn more about the process behind making this world-famous Champagne.

A labour of love, Champagne must be created according to lots of strict rules such as regulation of vines and crop sizes, where it can be made and the consistency of production.

Chardonnay, pinot noir and pinot meunier are the main three grapes used here, but you can also see arbane, petit meslier, chardonnay rosé, pinot blanc and pinot gris.

It must legally be harvested by hand.

Thereafter, the process is long and complicated, including the méthode traditionelle of secondary fermentation, riddling (rotating the bottles a quarter turn each day while tilted upside down), disgorgement, dosage, bottle closure, and lots of ageing. Each step is legally mandated and carefully controlled by the winemakers, resulting in a sip that’s bursting with complexity.

It makes sense that taking all of this into consideration, we class Champagne and any sort of sparkling wine as a special occasion drink. But we’re only really depriving ourselves.

When we hold on to a bottle until we find something “special” enough to drink it for, all we’re really doing is denying ourselves.

And while I expect there will be plenty of corks popped around the country on February 14, what about the other 27 days in this month?

I know Champagne, crémant and other sparklers are favourites of mine, and yet I’ll only drink them on very specific occasions.

This year, I’m resolving to treat myself whenever I see fit.

So whether you’re celebrating Valentine’s Day or will simplybe sitting at home binge-watching television, I’ve selected a couple of bottles for you to try through February.

WINES OF THE MONTH

Bouvet-Ladubay Saumur Brut Blanc Tresor, France, 12.5 per cent ABV

An impressive bottle at an impressive price, this crémant is a wonderful alternative to Champagne. Made with chenin blanc and chardonnay grapes, it’s really lovely on the nose with creamy hits of warm brioche while you’ll find sweetness from peach on the palate. It’s aged in oak and has won multiple awards.

Exclusively at Whelehans Wines, €30.

Bollinger Special Cuvée NV, France,12 per cent ABV

It’s well known for a reason, so if you’re treating yourself, a bottle of Bolly might just be the way to go. Made from a blend of chardonnay, pinot noir and pinot meunier, it’s a classic Champagne with fresh, complex notes on the nose, creamy pear on the palate, and gorgeously fine bubbles. It’s perfect for seafood, so try it with sushi, oyster or buttery lobster.

From €75 at Celtic Whiskey Shop, O’Briens Wines and more.

SPIRIT OF THE MONTH

Drumshanbo Gunpowder Italian Fig and Laurel,43 per cent ABV

While The Shed Distillery’s range is consistently impressive, this release — a collaboration with world champion mixologist Bruno Vanzan — offers really great layers of sweet fig and herbaceous hints over the brand’s signature botanicals and citrus. The brightness is gorgeous neat or with tonic, but would also make a great base for a cocktail this month.

From €30, available at SuperValu, WineOnline.ie, Dunnes Stores.