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Champagne is made mainly from three grape varieties: Point Noir, Pinot Meunier and Chardonnay.
About 85 to 90 percent of Champagnes are a blend of about 2/3 red grapes and 1/3 Chardonnay. A few Champagnes (less than 5 percent) are 100 percent Chardonnay (they are called blanc de blancs); fewer yet are 100 percent red grapes (called blanc de noirs). Rosé Champagnes, a small category, are usually, but not always, made from a blend of white and red grapes.
The reason that most Champagnes are blends of Pinot Noir, Pinot Meunier, and Chardonnay is that each grape variety has strengths to contribute to the final blend:
Pinot Noir adds body, structure, aroma, and a complexity of flavors. This difficult variety likes the cool climate of the region, and it grows well in the chalky limestone soil. Pinot Meunier contributes fruitiness, floral aromas, and a precocious character (readiness-to-drink sooner). Chardonnay, a star performer in the Champagne region, gives freshness, delicacy, elegance, and finesse. For this reason, many producers make a blanc de blancs (Chardonnay) Champagne.
Orders over €150 in France.
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