VinoLoverThere are different styles of sparkling wines according to their vinification and each of them has different characteristics to offer. Here we explain what makes a champagne a Blanc de Blancs, a Blanc de Noirs or a Rosé.
Blanc de Blancs
Blanc de Blancs are made exclusively with white Chardonnay varieties. In the past, a Blanc de Blancs champagne could contain Chardonnay, Arbane, Petit Meslier and Pinot Blanc.
The most elegant and noble champagnes are found in the Côte de Blancs in the communes of Avize, Cramant and Le Mesnil. Blanc de Blancs wines are acidic, light, pure, mineral and with toasted and buttery perfumes. With time in bottle they develop toasted, coffee berry and nutty flavors.
Which are the best maisons for this type of champagnes? Krug, Pierre Peters, Salon, Selosse, Ruinart, Taittinger, Roederer and Billecart-Salmon.
Blanc de Noirs
This type of Champagne is made exclusively with the red varieties Pinot Noir and Pinot Meunier. This type of Champagne is rarer to find than Blanc de Blancs even though there are more plantations of the red variety.
Obviously, we will never be able to compare these wines with the elegance and subtlety of Blanc de Blancs, but they are incredible to accompany meals.
The typical aromatic notes of Blanc de Noirs champagnes are a mixture of animal and green notes with a clear aroma of red fruit. With time in bottle, certain perfumes develop, reminiscent of caramel, honey, mushrooms, skin and cheese rind.
The Grand Cru communes that produce the best examples of Pinot Noir are Verzy, Verzenay, Bouzy, Ambonnay and Mailly.
Rosé
Rosé champagne is obtained by two methods: the more traditional method consists of adding between 10% and 20% of red wine to the liqueur de tirage prior to the second fermentation in the bottle.
Strawberry and raspberry aromas are common; and the bleeding method, whereby the Pinot Noir must is left to macerate with the skins prior to alcoholic fermentation, is the most unusual method.
VinoLover
Claudio Comella
