CHAMPAGNE BLANC DE BLANCS AND ROSÉS

Champagnes Blanc de Blanc and Rosé belong to the great family of sparkling wines. Champagne Blanc de Blancs and Champagne Rosé are two distinct styles of champagnes, each offering unique characteristics and flavour profiles that appeal to different palates.

CHAMPAGNE BLANC DE BLANCS

Champagne Blancs de Blancs is a sparkling white wine made from white grapes. It is made exclusively from the Chardonnay grape, the only white grape permitted in Champagne, and is grown mainly in the Côte des Blancs, in four communes south of Epernay: Cramant, Le Mesnil-sur-Oger, Avize and Oger. This area offers ideal conditions for viticulture, thanks to its chalky soils and cool climate. These soils encourage the grapes to ripen slowly, allowing the Chardonnay to develop delicate aromas and lively acidity, two essential characteristics of the best Blanc de Blancs.

The Chardonnay grape produces fine, delicate blanc de blancs champagnes. They are distinguished by fresh, delicate notes, often associated with citrus fruits such as lemon, green apple, pear and grapefruit, and white flowers. As they age, blanc de blancs develop more complex aromas of hazelnut, dried fruit, toast and sometimes a creamy touch of brioche. Ageing in the cellar allows the wine to develop a creamier texture and greater complexity, with fine, persistent bubbles. Its minerality, often derived from limestone soils, accentuates its structure and precision, making Blanc de Blancs a preferred choice for lovers of elegant champagnes. These Blanc de Blancs champagnes are often livelier and fresher than other styles, due to Chardonnay's natural freshness. It is renowned for its finesse, minerality and lightness on the palate.

The dosage of the champagne (the amount of sugar added) also plays a crucial role in the final style. A Blanc de Blancs extra brut or brut nature, with little or no added sugar, will bring out the minerality and natural acidity of the wine, while a higher dosage in a Blanc de Blancs brut can round out the aromas and give a more indulgent mouthfeel.

Champagne Blanc de Blancs goes perfectly with delicate dishes such as scallops, sushi and sashimi, as well as poultry or white fish dishes and soft cheeses such as fresh goat's cheese. This blanc de blanc champagne is often chosen for its elegance and purity, ideal for refined moments. This type of champagne is ideal for sophisticated aperitifs, sushi, oysters or even more gourmet dishes such as grilled fish or lobster.

CHAMPAGNE ROSÉ

Champagne Rosé is the only French rosé wine that can be made by blending red wine with white Champagne. Champagne Rosé can also be made by leaving the skins of the black grapes to colour the juice after pressing. Champagne Rosé is made from a blend of black and white grapes. The main grape varieties used are Chardonnay, Pinot Meunier and Pinot Noir.

Champagne Rosé offers aromas of red fruit such as strawberry, raspberry and cherry, sometimes with hints of citrus and peach. Rosé champagnes produced by maceration can be more powerful and structured, with a greater depth of flavour. They often have a rounder, fleshier texture than other styles of champagne. They can be complex, combining freshness with a rich fruitiness. Champagne Rosé is fairly versatile and goes well with most white meat and fish dishes, as well as seafood. It also goes well with slightly spicy or sweet and sour dishes, and is a great match for red fruit desserts, such as strawberry tart or raspberry sorbet.

Louis Roederer, Pol Roger and Bollinger are perfect examples of successful Blanc de Blancs and Rosé Champagnes.

For even more suggestions, take a look at our champagnes brut and other bubbles.