Champagne turns heads. And whenever there¹s a celebration, there will always be a champagne toast. However, looking at the growing popularity of champagne bars in KL, this hallmark drink seems to be setting off in a different direction. Champagnes are slowly graduating from a strictly celebratory drink into an everyday lifestyle.

'Champagne represents different things to different people and so you would see a mix of champagne bar patrons who are celebrating special occasions and also those who simply choose to indulge. But as income rises, people have wider options and more are choosing to indulge their desires as part of their daily lifestyle,' quips Chan Boon Yong, managing director of The C. Club, the latest dining and diamond showroom at Pavilion KL, which has an exclusive Lalique Champagne, Oyster and Caviar Lounge.

The C Club is all that jazz-stylish and glamourous, complete with a gorgeous RM500,000 spiral staircase, cascading crystal chandeliers and an open air Moon Terrace that overlooks the bustling traffic of Jalan Bukit Bintang.

Upping the game, the Gosset Champagne Bar at KL Hilton¹s Zeta Bar has recently undergone a makeover. Tucked in its own alcove with an entire wall sparkling with LED lights, the bar has a surreal astral feel, very much like drinking in a wide open space under the stars. Champagne will always be an image of luxury. The C Club, which is the latest venture from the Carat Club Group known for their lust-worthy diamonds, sees it as a natural synergy to pair champagne with diamonds. Yet, despite its association with class, champagne is also increasingly becoming the drink of choice for many, evident from the surge in global demands.

Obviously, Kuala Lumpur is catching on. We have moved on from former binge drinking nights to appreciating wines, now practically a staple in all self-respecting restaurants and even cafés, not to mention dedicated cellar bars. And now, as the world is moving into the age of premiums (really, how else would you justify a USD6,400 pair of earphones made of 18-karat white and rose gold, and encrusted with 206 diamonds by Norwegian jeweller Thomas Heyerdahl?), a select group of KLites are graduating to sipping bubbly. Gone were the days where only one champagne is offered by the glass. Now, The C Club, for example, serves as many as four by the glass.

However, champagne bars do have a different set of clienteles compared to the regular watering holes. ŒChampagne tends to appeal to ladies and also those who revel in the refinement and sophistication associated with the drink. This is a stark contrast to the predominantly male clientele typical at many bars where beers and spirits make most of the sales,¹ explains Boon Yong.

But contrary to popular beliefs, you don¹t need to break the bank to enjoy a bottle of bubbly. Zeta Bar serves over 25 selections starting from RM375. The C Club¹s champagne menu has 18 choices, with prices as low as RM300. The Ayala Champagne Bar at Atrium on the other hand offers prices that start from RM298. That¹s almost the same if not cheaper than opening a bottle of vodka or whiskey in most clubs or bars in KL.

'People think it¹s expensive but it¹s not. And there are some who think that champagnes would not give them the nice buzz. Again, that¹s not true. A bottle of champagne is just perfect for two to share,¹ says Michael Cubinar, club manager of Atrium. Of course, if you plan to splurge on bubbly, be prepared to see stars. The 1999 Perrier Jouet Belle Epoque Rose carries a price tag of RM2390 at The C Club. Meanwhile, one of the most sought after vintages, the Dom Perignon 1990 retails at RM4000 at Zeta Bar.

While champagne bars hover one step above regular bars, it is not a trend that will fizz off anytime soon. ŒWe are certain that it¹s going to stay because throughout history champagne has always had a place in the minds of those who want something out of the ordinary. The variety offered by the many vintages and styles mean that there are always champagnes that one has yet to taste, thereby sustaining the fascination and interest,¹ says Boon Yong. 'As the appreciation slowly becomes more wide spread, we see those who are already acquainted with champagne exploring more complex and rare vintages. At the same time, more people are being introduced to champagne.'

RI Sugu, Zeta Bar Operations Manager, shares the same optimism. 'Champagne will always be chic. It is a classic drink that has survived the test of time. There are so many ways champagne can be served other than just bubbly straight from the bottle. Guests are willing to explore this so champagne bars will be around for a while,¹ he adds.

In the mean time, the few champagne bars in KL are taking on the initiative to promote this fine bubbly indulgence. The C Club offers a tasting flight, which is very much like any food tasting menu whereby at a fixed price you get to sample three to four different champagnes. This is an interesting and affordable way to entice people to sample various champagnes and discover what they truly like.

Each champagne house has its own signature styles. Nevertheless, champagnes are classified by the amount of sugar added, vintage or non-vintage and the blend of grapes used. These classifications give rise to a vast number of permutations but therein lies the fascination of champagnes.

While renowned brands like Veuve Cliquot, Moet & Chandon and Dom Perignon remain popular, champagne bars in KL are pushing the lesser- known producers‹Mumms, Ayala and Gosset‹whose champagnes are usually cheaper and hence make a good entry point for the uninitiated. These lower end varieties are non-vintage, meaning they are actually a blend of two years or more. Many people would agree that champagne is perhaps the most beautiful drink.

It is as versatile as it is magical. It is fun. It makes you feel special, like it¹s an occasion, whenever you drink it. The gastronomy world begins to see a growing trend where diners choose champagne as an aperitif over traditional choices such as beer or gin and tonic. As KL Hilton¹s chief sommelier Roderick Wong points out, champagne is ideal with seafood and shellfish. In fact, a full-bodied champagne also goes well with chicken, fish or even red meat, thus eliminating the confusion of choice between a red and a white. Michael suggests the classic strawberry in champagne because it adds a nice berry aroma while bringing out the sweetness in the drink. However, Roderick is determined that the best is still sipping bubbly Œwith good company¹. Perhaps that¹s all you need to pop a bottle. After all, as Oscar Wilde once said, Œonly those lacking in imagination can find no good reason to drink champagne¹.

The C Club,
Lot 5.11 & 6.11,
Level 5 & 6, Pavilion Kuala Lumpur.
(03-2141 3160).

Zeta Bar,
Hilton Kuala Lumpur,
3 Jalan Stesen Sentral.
(03-2264 2264/www.kl-studio.com).

Atrium,
Asian Heritage Row,
21 Jalan Doraisamy.
(03-2694 1318/www.atrium.com.my).