Blanc de Blancs champagnes are known for their lighter and drier characteristics compared to Blanc de Noirs. As a sommelier and brewer, I have had the opportunity to taste and compare various blanc de blanc and blanc de noir wines, and I can confidently say that blanc de blancs tend to be drier.
Blanc de blancs, which translates to “white from whites,” is made exclusively from white grape varieties, typically Chardonnay. These grapes are known for their higher acidity and citrusy flavors. When these grapes are used to produce champagne, the result is a wine that is light, crisp, and refreshing. The higher acidity contributes to a drier taste profile, making blanc de blancs ideal for those who prefer a dryer style of champagne.
On the other hand, blanc de noir, meaning “white from blacks,” is made from red grape varieties such as Pinot Noir or Pinot Meunier. These grapes have darker skins, and during the winemaking process, the juice is separated from the skins early on, resulting in a white or pale-colored wine. Due to the use of red grape varieties, blanc de noir wines can have more body and richness compared to blanc de blancs. They often exhibit flavors of red fruits, such as cherry or raspberry, along with a touch of earthiness.
While blanc de noir wines can certainly have some dryness to them, they tend to have a fuller and fruitier profile compared to blanc de blancs. The red grape varieties used in blanc de noir production can impart more fruity and sometimes even slightly sweeter flavors to the wine. This can create a perception of less dryness compared to blanc de blancs.
Blanc de blancs champagnes are typically lighter, drier, and fruitier than blanc de noir wines. The exclusive use of white grape varieties in blanc de blancs contributes to their lighter and crisper nature, with higher acidity and citrus flavors. Blanc de noir wines, on the other hand, can be richer and have a fuller body due to the use of red grape varieties, leading to a perception of less dryness compared to blanc de blancs.