Champagne, the iconic sparkling wine, is indeed primarily made from three main grape varieties: Chardonnay, Pinot Noir, and Meunier. These grapes form the backbone of most Champagne blends, each contributing its unique characteristics to create the complex and balanced flavors that Champagne is known for.
Chardonnay, a white grape variety, is prized for its elegance and finesse. It brings freshness, acidity, and delicate citrus and floral notes to Champagne. Chardonnay grapes are often used in Blanc de Blancs Champagne, which is made exclusively from white grapes and is known for its crisp and mineral-driven style.
Pinot Noir, a red grape variety, adds structure, body, and red fruit flavors to Champagne. It brings depth and complexity to the blend, contributing notes of red berries, cherries, and sometimes subtle earthiness. Pinot Noir is used in both Blanc de Noirs Champagne (made exclusively from red grapes) and in the blend of many non-vintage and vintage Champagnes.
Meunier, another red grape variety, is the most widely planted grape in the Champagne region. It is known for its fruity and approachable character, adding softness, roundness, and a touch of floral and nutty flavors to the blend. Meunier is often used in non-vintage Champagnes to provide freshness and accessibility.
While these three grapes are the mainstay of Champagne production, there are also four other lesser-known varieties authorized within the Champagne appellation: Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris. These varieties are rarely used today but can still be found in some small, artisanal Champagne houses.
Arbane is a white grape variety that was once widely planted in Champagne but is now extremely rare. It brings high acidity and floral notes to the blend, and its use is mostly limited to a few dedicated producers who aim to preserve traditional Champagne styles.
Petit Meslier is another white grape variety that has fallen out of favor in Champagne. It is known for its high acidity and herbal aromas. Like Arbane, it is rarely used today, but a handful of producers still work with it to create unique and distinctive Champagnes.
Pinot Blanc, as the name suggests, is a white grape variety that is closely related to Pinot Noir. It adds softness, roundness, and a touch of fruitiness to the blend, often used to temper the acidity of Chardonnay and Meunier.
Pinot Gris, also known as Grauburgunder or Pinot Grigio in other wine regions, is a grayish-pink grape variety. It brings a slightly fuller body and richer flavors to Champagne, with notes of stone fruits, honey, and spice. Pinot Gris is rarely used in Champagne, but a few producers experiment with it to create distinctive and unusual expressions of the region.
While Chardonnay, Pinot Noir, and Meunier are the primary grape varieties used to make Champagne, there are also four other authorized varieties that can be found in some small-production Champagnes. These lesser-known grapes, such as Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris, offer winemakers the opportunity to create unique and diverse expressions of Champagne.