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A grape variety is a vine variety that produces grapes. There are around
200 in France and over 10,000 worldwide.
Chardonnay, Pinot Noir and Pinot Meunier account for almost all of the
grape varieties used in champagne production.
In recent years, the Comité Champagne has undertaken a program of research into new varieties. The aim is to cross authorized grape varieties with those that are naturally resistant to certain diseases, or have characteristics such as late ripening. In the long term, this would provide natural resistance and the ability to adapt to new climatic conditions.
Chardonnay is the white grape variety of Champagne par excellence. It is planted on around 30% of the vineyard.
Originally from Burgundy, it is mainly found on the Côte des Blancs. Its bunches are small and elongated. Its berries are covered with a fairly thin skin, which turns golden during veraison. It is highly adaptable and produces great wines.
On the limestone soils of Champagne, it brings delicate aromas of citrus, anise and white flowers. It perfectly reproduces the minerality of the soil from which it comes.
Slowly evolving, it is the ideal grape variety for aging wines, thanks to its strong aromatic potential. It retains the freshness of the terroir, but also offers great complexity when aged in barrel. Aromas are enriched by sweet spices, toasted bread and honey, accompanied by a slightly creamy texture.
It is particularly sought-after for its finesse, elegance and aromatic qualities.
Pinot Noir is the most widely planted grape variety in Champagne. It covers 38% of the vineyard. Black with white flesh, it is found in theMontagne de Reims, Cote des Bar and eastern Marne Valley regions.
This early-ripening variety has small, compact bunches, reminiscent of the pine cone from which it takes its name. Its thin-skinned berries are intensely colored with bluish-black or dark purple highlights. They produce a sweet, colorless juice.
Long known in Burgundy, it produces wines of great finesse, offering a vast palette of aromas.
Ideal for limestone soils, it flourishes in deep, well-drained soils. It brings body and power to the blend. It is distinguished by its structure and ageing capacity. It can be recognized by its fruity aromas of cherry or blackcurrant, but also by its notes of sweet spices such as cinnamon or licorice, and sometimes violet.
Its characteristics evolve according to terroir.
Thus, in the northern part of the Montagne de Reims, its aromas are powerful and severe. On the Côte des Bars, they are softer, almost velvety. As for Aÿ, the capital of Pinot Noir, they will be generous and greedy.
A mutation of Pinot Noir, Pinot Meunier is a black-skinned, white-fleshed grape variety. It owes its name to the whitish film on its young leaves. It isthe second most widely planted grape variety in Champagne, behind Pinot Noir and ahead of Chardonnay.
It is prized for its vigor and resistance to climatic hazards. It is therefore planted on soils that may be exposed to spring frosts, particularly in the western part of the Marne Valley. It also ripens quickly and easily, even on less well exposed sites.
It offers fresh fruit aromas such as raspberry, apple or mirabelle plum, with low acidity. Used on its own in Blanc de Noirs or in blends, it brings roundness and suppleness.
Its rapid ageing makes it ideal for so-called Brut Sans Année champagnes, allowing shorter maturation than vintage champagnes.
Rarely found in Grand Cru and Premier
Cru, and long overshadowed by Pinot Noir and Chardonnay, Pinot Meunier has recently been given a new lease of life by the "Meunier Institut" winegrowers' association.
Although other grape varieties are allowed in Champagne production, they are only planted on 0.3% of the vineyard. There are four of them, all with white grapes. They are Arbane, Petit Meslier, Pinot Blanc and Pinot Gris.
Arbane, also known as Albane, is virtually no longer cultivated due to its late ripening and low yields.
It has citrus and white fruit aromas.
Petit Meslier is an early ripening variety, which exposes it to spring frosts. Not very vigorous or productive, it is tending to disappear.
Rather lively, with citrus aromas and good acidity.
Pinot Blanc is a fairly vigorous grape variety with regular production. Mainly used in Alsace to make Crémant, it is rarely planted in Champagne.
With medium acidity, it is characterized by its yellow fruit aromas.
Pinot Gris, or Tokay in Alsace, is also fairly vigorous but not very productive.
It is well adapted to deep, relatively dry, well-exposed limestone soils.
It brings finesse and aromas. Its low acidity makes it unsuitable for ageing.
Some cuvées, known as mono-cépages, highlight the qualities of a single grape variety. But the most common cuvées are those created by blending different types of grapes.
This is the original practice of champagne, attributed to Pierre Dom Pérignon. Indeed, it was in the second half of the 17th century that the monk cellarer at Hautvillers Abbey practiced and developed the art of blending. The exercise consisted in pressing grapes separately, then blending the different juices. Dom Pérignon used to taste the grapes after leaving them overnight in the open air, before judging their taste.
The aim was to get the best from each of them.
The term Blanc de Blancs refers to cuvées made exclusively from white grape varieties. In Champagne, these are cuvées made primarily from Chardonnay.
The term is also used for other sparkling wines made from white grapes.
The word "Champagne" on the label is an indication of the product's quality.
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