Sparkling Wine - France

The Champagne region lies at the northernmost edge of the world’s wine-growing areas, with average temperatures lower than those of any other French wine region. In this cool climate, the growing season is rarely warm enough to ripen the grapes to the levels required for standard winemaking. Even in mild vintages, Champagne grapes still carry the characteristic acidity of a marginal climate, and it was only the discovery of secondary fermentation that provided a style of wine capable of harnessing—and even embracing—this acidity.

Pinot Noir, Pinot Meunier, and Chardonnay are the primary grape varieties used to produce Champagne. Pinot Noir adds body to the palate and brings darker, more robust aromas. Pinot Meunier contributes good acidity and a certain fruitiness that is particularly evident in younger wines. Meanwhile, Chardonnay brings elegance and finesse to Champagnes, along with a certain creamy smoothness and aromas of dried fruit.