The alcohol content of a glass of champagne is 12 percent alcohol by volume. This is comparable to the alcohol content in red and white wines, which are 13 percent ABV and 11.5 percent ABV respectively.
The common perception that champagne gets a person inebriated more quickly than drinks with similar alcoholic content does have some limited scientific verification. Studies suggest the high CO2 content of champagne accelerates the movement of liquids, and consequently any alcohol they may contain, into the small intestine where they are absorbed into the bloodstream. This results in the drinker experiencing the effects of intoxication more quickly.