Amber champagne can be thought of as "champagne on bay." The body color is lightened from red to gold and the points are lightened from black to chocolate.

Classic champagne can be thought of as "champagne on black." The body and points are the same chocolate to lilac color.

Gold champagne can be thought of as "champagne on chestnut/sorrel." The body color is lightened from red to gold. The gold champagne may have a flaxen or self-colored mane and tail.

The champagne gene combined with the cream gene appears to have an additive effect. Red pigment lightens to cream and black pigment to rust.

The champagne gene combined with the silver [dapple] gene appears to have an additive effect. The black pigment lightened by the champagne gene is further effected by the silver dilution gene.

The champagne gene combined with the dun gene produces few changes in the coat color. However, a dun champagne will have a distinct dorsal stripe and leg barring.

The champagne gene combined with the true roan gene can be difficult to identify. When the white hairs that are found in roans are mixed with champagne-colored hairs, they are very hard to see. This might have to do the hollow hair shafts unique to the champagne color. From even a short distance the white hairs make the coat look uniform. A roan champagne may look like a lighter version of non-roan champagne. They must be seen very closely and it might even help to lift the mane to see the non sun faded coat.