Champagne blend

The term champagne blend is used in relation to one of the most recognizable styles in the world of wine – sparkling, made from the varieties:

• Chardonnay
• Pinot Noir
• Pinot Meunier

– Trinity, the most famous sparkling wines of champagne. This term address the wines of the New world (New Zealand, Australia, Chile, South Africa, USA) made “traditional champagne method” from the traditional champagne varieties.

In fact, in champagne for sparkling wine production allowed 7 varieties. But in practice, the remaining 4 – Pinot Gris, Pinot Blanc, Petit méliès and arban – is so rarely used that they are almost unheard of, and in the production of sparkling from outside the champagne they basically ignored. The exception is, perhaps, the Pinot Blanc, which is used in Italian wine of the Franciacorta area, French crémant, and sometimes in the production of Spanish cava.

The basis of the champagne blend – Pinot Noir and Chardonnay in the sparkling wines of the New world are used in about equal proportions. Less glamorous Pinot Meunier is found almost exclusively in purebred champagne.

The selection of champagne was someone’s brilliant foresight. The grapes for planting in champagne chose one that had a chance to ripen in the cold continental climate of the North of France.

Champagne, located at 49° n, nearly the most Northern region of the wine world. Local cold autumn – a real challenge for the winemaker, who needs the ripe berries and the opportunity to finish their fermentation. In the last point lies the secret of the classic method of making sparkling wines – the occurrence of secondary fermentation in the bottle.

In addition to the ability to reach maturity in a cool climate, each of the three varieties of champagne, the blend brings its own characteristics to wine made from them.

Pinot Noir gives the so-called “structure” and forms the typical fruity berry flavors.

Chardonnay gives the wine the body and improves its ability to extract, especially in the case of oak aging.

Pinot Meunier is the leader of the trio in the area planted in champagne, but is more of a safety than a vital element of expensive champagne. This variety blooms and makes ovaries later the other two, which reduces the risk of losses from frost. As it Matures first. These are all serious advantages in any cold region, where they can more than offset the tarnishing of Pinot Meunier on the part of flavor and aroma. And this explains the fact that champagne blend in warmer regions rarely include Pinot Meunier.