Some eye-popping numbers recently made me pause: Of the 300 million bottles produced in Champagne each year, a full 30 million come from Moët & Chandon; add the house’s LVMH sister brands (Dom Pérignon, Veuve Clicquot, Krug) and you get to about 100 million, a third of the storied region’s bubbly, according to Bill Marci, founder and owner of the San Francisco Champagne Society. The big houses—les Grandes Marques—go about making their Champagne in similar ways. They blend fruit purchased from many growers into wines that hew to their house style. That glass of Dom tastes remarkably similar from vintage to vintage (the producer focuses on vintage wines; most others also create multi-vintage blends that adhere even closer to a singular house character).