I prefer real champagne made from mainly pinot noir as Dom Perignon originally made it, not the newer versions using chardonnay which can be made more cheaply through not using just the first pressing of the grape as is a necessity when using pinot noir, so that the wine doesnt get tinted by the skin.
As much as I like Australia and Australians, I tend to find that their reds have the same character as the people, a little harsh and unrefined at times