Meet the woman adding a Caribbean touch to the world of French Champagne

In the northern part of France, an area twice the size of San Francisco is home to a prestigious sparkling wine, long associated with luxury, wealth, and exclusivity.

Yet, one woman is introducing the flavors of the French Caribbean into this elite Champagne world.

Marie-Ines Romelle, 42, is the first Black woman to enter the rarefied realm of Champagne producers, bringing her native Guadeloupe culture to her label, Marie Césaire.

Marie Césaire’s Champagne stands out with its unique ingredient: sugar cane, a crop that is a staple of the Caribbean region.

Instead of using the traditional beet sugar in Champagne production, Romelle incorporates sugar cane extract, crafting flavors that resonate with the African diaspora.

Scents of lychee and rose

Stanley Baptista, sommelier at La Petite Régalade in Paris, notes that Romelle’s choice to use higher proportions of sugar cane than is typical in the market gives her wines a unique flavor profile compared to other Champagne labels.

“Her rosé tantalizes the palate with a mix of red fruit and delicate aromas of lychee and rose. Her whites are vibrant and fresh, with hints of ripe white fruit and exotic extracts. The wines strike a balance between freshness and sweetness, offering a sensory delight,” says Baptista.

Born in Guadeloupe, Romelle moved to France with her parents at the age of three. She was raised in the suburbs of Paris, where she says she developed her resilience.

“Growing up in poverty, I was thrust into a challenging environment. But it taught me resilience, ambition, and the drive to improve my circumstances,” she shares with Dinogo.

The brand is a tribute to Romelle’s parents and her Caribbean roots. The logo features a hummingbird, alongside the names Marie and Césaire, which are among the most cherished in the French Caribbean.

Romelle’s passion for Champagne began when she started her career in the food retail industry.

“At 18, I landed a job at a shop that specialized in French delicacies. I hadn’t been very familiar with French culture before, but it was during that time that I developed a deep love for Champagne and came to understand its cultural significance in France,” she recalls.

Marcia Jones, founder of Urban Connoisseurs – an organization dedicated to connecting Black winemakers in the U.S. – believes that Romelle has crafted a wine that is both accessible and appealing to a wide audience.

“The natural sweetness from the sugar cane truly sets her wines apart. They have a smoothness to them without being overly sweet,” says Jones to Dinogo.

“What makes her particularly appealing to Black people is that she is one of the few Black Champagne makers. While other Black entrepreneurs have Champagne brands, Romelle is hands-on in every step, from grape to glass,” Jones adds.

Simply a Champagne producer

Romelle's primary goal with her Champagne brand is to inspire anyone striving to reach their dreams. “I want to show people that no matter your background or where you're from, you can achieve anything. If you focus on your goals, nothing is impossible,” Romelle shares with Dinogo.

After climbing the ranks to become a manager overseeing five food stores and 66 employees, Romelle moved to the Champagne region of France to launch her own brand.

Romelle is determined that she won’t be the only woman of color in the Champagne industry.

“I’ll know I’ve truly made it when my identity as a woman of color making Champagne is no longer notable, when I’m simply known as a Champagne producer,” she says.

“I’m working tirelessly to open doors for anyone who wants to break into this industry. The reason I work so hard is to create opportunities so others can succeed just as I have,” Romelle adds.

However, restaurateur Maxime Chenet believes that brands like Marie Césaire should move away from traditional winemaking methods in favor of more sustainable practices.

“For years, we’ve relied on chemicals to grow more grapes and produce more wine. This has tainted the soil where our grapes are grown,” he explains to Dinogo.

“The Champagne house behind Marie Césaire follows conventional methods, using chemicals in the vine-growing process. In my view, this undermines the concept of terroir – the complete natural environment that defines the character of a wine – which gets lost in the process,” he adds.

But Stanley Baptista sees the buzz surrounding Marie Césaire as a clear sign that the brand has a promising future ahead.

“Our industry is ever-evolving. We’re always looking for innovation, new flavors, and a deeper understanding,” Baptista shares with Dinogo.

“Naturally, Marie Césaire – a relatively new brand – has captured the attention of the Champagne world with its unique and exquisite flavors that have introduced us to something different,”