A Toast To Champagne

Per "Horse Illustrated," September 1996

CHAMPAGNE is a dilution gene, which dilutes or lightens red tones (chestnut/sorrel) to gold or yellow, and black tones to brown or tan. Chestnut is diluted to a golden chestnut with a gold, flaxen, or white mane and tail, resulting in a gold champagne - often a palomino look-alike. On a bay, the red body is diluted to gold and the black points are diluted to brown resulting in an amber champagne, similar to a buckskin. A black horse is diluted to classic champagne with a taupe or brownish-tan body and chocolate brown points (legs, mane and tail).

The skin is the key. True palominos and buckskins have the same dark grey skin that chestnut, bays and blacks have. Champagnes have pale skin, pink or dusky, usually speckled or mottled with freckles, often called pumpkin-skinned. The best places to check for pink skin color is under the tail or in the udder/sheath area. A super-shiny haircoat with a metallic sheen is another champagne characteristic. Dappling, if any is usually darker than the body color. Gold champagnes can have either light or dark dapples. Unlike palominos and buckskins, the champagnes usually get darker in the winter.

Champagne foals are usually born with sky blue eyes which change to amber within 12 months. Some gold champagnes are born bright chestnut with red manes and tails, then shed out gold and amber champagnes can be born bay.

Champagnes are found in Tennessee Walking Horses and can be traced to the foundation of the breed in 1935. Saddlebreds have been documented since the 1930s. Champagnes are also believed to exist in Spanish Mustangs, Missouri Fox Trotters, Quarter Horses, various pony breeds and possibly the American Cream Draft Horse.

Please look for an update on this article.

For more information on Champagne horses, visit:

• Champagne Horse Association
• International Champagne Horse Association
• Johnson's Gray Barn Stables
• Bibliography