Cards of Wine

Blanc de Blancs

Blanc de Blancs. Champagne produced on White Grapes only.

Typical Flavors

Blanc de Blancs has less Fruit and more Citrus than traditional Champagne:


Lemon
Lemon
Lime
Lime
Apple
Apple
Pear
Pear

Fermentation Flavors

Vanilla
Vanilla
Bread
Bread
Almonds
Almonds

Citrus and Green Fruit are typical Blanc de Blancs flavors.

Fermentation flavors of Vanilla, Yeast, and Almonds.

Profile

Blanc de Blancs is lighter and dryer than Champagne.

SUGARDry
BODYLight
FRUITLow
ACIDITYHigh
Serving temperature:
8-10°C (46-50°F)

Food Pairing

You can drink sparkling wine to almost everything.

Whether it is French Champagne, Spanish Cava or Italian Prosecco.


Aperitif
Aperitif
Salads
Salads
Tapas
Tapas
French Fries
Fries

Crab
Seafood
Oysters
Oysters
Fish
Fish
Sushi
Sushi

Chicken
Chicken
Pork
Pork
Egg
Egg Dishes
Pasta
Pasta

Sparkling wine pairs well with salty food, because the bubbles break up the salt in the mouth.

The acidity and bubbles also pair well with light dishes and fried seafood.

Pairing Suggestions

Excellent Pairing:
Green Salad. Fries.
Seafood. Oysters. Clams.
Fried Fish. Fried Chicken.
Egg Dishes. Pasta.
Sushi. Sashimi.

Cheese:
Soft and Fresh Cheeses.
Brie. Camembert. Washed-Rind. Chaource.
Feta. Chèvre. Creamy Blue.

Blanc de Blanc

Blanc de Blanc

Blanc de Blanc means "White from Whites".

Only White grapes are used in the production.

The typically grape is Chardonnay.

It can also be another grape like Pinot Blanc, or a blend.

In Spain they use Spanish grapes like Macabeo, Parellada, and Xarel-lo.

In Germany they often use Riesling.

Blanc de Blanc

Blanc de Noir

Blanc de Noir meanis "White from Blacks".

Only Red grapes are used in the production.

The typical grape is Pinot Noir.

It can also be another grape like Pinot Meunier, or a blend.

In Spain they often use Monastrell.

Méthode Champenoise

Méthode Champenoise is the method used to produce French Champagne.

Wine Glass

With Méthode Champenoise (the production method of Champagne), the first fermentation takes place in a tank, and a second fermentation takes place in the bottle.

Adding CO2 (Carbon Dioxide) is not allowed.

The second fermentation starts by adding yeast (Saccharomyces Cerevisiae) and sugar to the bottle, and after about 1 year, the bubbles are completely developed.

The legend credit a Benedictine monk, Dom Pérignon (1639-1715), for inventing sparkling wine when he bottled a wine before fermentation, but the oldest recorded sparkling wine is Blanquette de Limoux from 1531.

The method is used for:

  • French Champagne
  • French Crémant
  • Spanish Cava
  • Italian Franciacorta
  • German Sekt
  • Portuguese Espumante

Méthode Champenoise is now reserved (by EU) for wines produced in Champagne:

CountryMust Use
EnglandTraditional Method
FranceMéthode Traditionnelle
SpainMétodo Tradicional
PortugalMétodo Tradicional
ItalyMetodo Classico
Metodo Tradizionale
GermanyKlassische Flaschengärung

Sugar Levels

Regulation
EC 607/2009
Sugar
gram/litre
Calories
/glass
Brut Nature (Brut Zero)0-33
Extra Brut 0-6 5
Brut 0-12 7
Extra Dry (Extra Sec, Extra Seco) 12-17 10
Dry (Sec, Seco) 17-32 20
Demi (Semi) 32-50 30
Doux (Sweet, Dulce) 50+ 30+

Alcohol can be addictive. Drink in moderation.

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