Champagne

Grapes and styles

• Chardonnay : Provides elegance, acidity and citrusy minerality. Used in Blanc de Blancs and as an important component in blends.
• Pinot Noir : Adds structure, red fruits and depth. Dominates in Champagne Montagne de Reims and Aube.
• Meunier : Gives softness and fruitiness. Ripens earlier and is widely used in the Vallée de la Marne.

The styles range from the dry Brut Nature to the sweeter Demi-Sec . There is also Rosé Champagne made either by maceration or by adding red wine. A Blanc de Blancs is made from 100% Chardonnay, while a Blanc de Noirs consists of Pinot Noir and/or Meunier.

Production method and storage

Champagne is produced using the méthode traditionnelle, where the secondary fermentation takes place in the bottle. After disgorgement, a dosage (sugar and wine) is added, which defines the dryness of the wine:

• Brut Nature: 0–3 g/l residual sugar
• Extra Brut: 0–6 g/l
• Brut: up to 12 g/l – the most common style

Non-vintage champagne must be aged for at least 15 months, vintage for at least 36 months. Many top producers age significantly longer, giving aromas of brioche, nuts and toast. Aging on the lees (sur lie) creates complexity and a creamy texture.

Terroirs and classification

• Montagne de Reims: Pinot Noir-dominated, powerful and structured champagnes.
• Côte des Blancs: Chardonnay region – source of the best Blanc de Blancs.
• Vallée de la Marne: Meunier focus – fruit-driven and round cuvées.
• Côte des Bar (Aube): More southerly and warmer – Pinot Noir in an expressive style.

The towns are classified into three levels: Grand Cru, Premier Cru and Autre Cru. Grand Cru champagnes come from the highest ranked villages such as Aÿ, Avize, Le Mesnil-sur-Oger and Ambonnay.

Frequently asked questions about champagne