"Blanc de Noirs" Champagne

All about Blanc de noirs champagne

Blanc de Noirs champagne is made exclusively from black grapes with white juice (pinot noir, pinot meunier). An excellent gastronomic champagne, it has a deep aromatic palette with intense and particularly enchanting aromas. A champagne to discover without delay.

How to make a Blanc de noirs

Blanc de noirs champagne can be made from pinot noir or pinot meunier, or both. The most commonly used grape variety remains the more powerful and full-bodied pinot noir, while the more supple and fruity pinot meunier is used to bring roundness. Pinot noir covers 38% of the Champagne vineyards, while Pinot Meunier represents 32%. The remaining 30% is dedicated to Chardonnay. Surprisingly, these two black grape varieties produce a white wine. The reason is simple, if the skin of the grape is black, the flesh is white. And the short maceration time and the delicate manual harvest do not allow the juice to soak up the colour of the skin. Rather rare and original, the Blanc de Noirs champagne is a true champagne of character that comes from its very particular soil. It is both a tasting and gastronomic champagne.

Exceptional tasting

This white champagne can be enjoyed as an aperitif as well as throughout the meal where it brings its rich and surprising aromatic universe. As an aperitif, it goes perfectly with hot appetisers such as pan-fried foie gras on toast, hot oysters, shrimp tempura. It can also accompany more rustic dishes such as dry ham, potted goose, pâté or head cheese. It is also perfect for the table, especially as an accompaniment to roast poultry, white meats and a nice fricassee of mushrooms. It lends itself well to long simmered dishes such as a veal stew.

And with a more mature Blanc de noirs...

The older blancs de noirs are powerful and full-bodied. They need food that matches their flavours. A game, truffles or morels, a stew, they are absolutely not afraid of intense flavours, on the contrary. They also go very well with soft cheeses such as Livarot, Pont Lévêque and even the very fragrant Epoisses. For desserts, they are perfect with dried fruit cakes, but also with madeleines, gingerbread, and creamy desserts such as Pithiviers, or Saint-Honoré.

Laurent Fedou would even recommend it as an excellent after-dinner liqueur to prolong winter evenings.

Aromas of a rare intensity

Blanc de Noirs champagnes are characterised by a full texture in the mouth, rich and structured. Contrasting aromas of yellow fruits, spices, honey, mocha, smoked wood and even leather can be detected. The serving temperature is essential to get the most out of its qualities. It should be served at a temperature of 9° to 10°, a little less cool than a classic champagne (between 6° and 9°). This temperature allows the aromas to develop fully in the mouth. To refresh, simply place the bottle in the bottom of the refrigerator for 4 hours. If it is to be consumed immediately, it is best to place it in a champagne bucket filled with ice and water. It can be served in a champagne flute but really comes into its own in a white wine glass.

This champagne shows another side to champagne. It is particularly interesting to discover, especially as an accompaniment to a meal where its aromas excel and delight the palate of the most demanding champagne enthusiasts.


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