Grape variety can have a significant influence over the way a champagne looks and tastes. But equally important is the style in which it is made – commonly referred to as the Cuvée. This can vary depending on whether the wine is a blend – of different vintages or varieties – or an expression of a single year, site or grape.
So, to decode the different styles of champagne, we’ve put together a brief overview of the key cuvées, where they are found and how they typically appear in champagne.
The Cuvée
The cuvée refers to the general blend of a champagne. This can be a blend of varieties, a blend of vintages (non-vintage or close vintage), a blend of sites or villages, or even a combination of the three.
The traditional champagne mantra is that blending is all important, however we are starting to see increased promotion of single village and lieux dits wines as well as more varietal champagnes, such as Blanc de Noirs and Blanc de Blancs.
Non Vintage (NV)
Non-vintage champagne is produced with grapes from multiple harvests. This is typically achieved by blending the current vintage’s base wine with a percentage of reserve wine. Often the entry-level offering for most champagne houses, non-vintage wines are valued for their consistency in style and quality – no mean feat in an industry often at the mercy of Mother Nature.
Try: Brochet Dolet Extra Brut 1er Cru NV
Vintage or Millésime
Vintage wines are made with the grapes from a single year’s harvest, which will be displayed on the label. These wines represent less than 5% off all production and are made only in exceptional years to reveal the greatest expression of the house. They are also subject to stricter regulations around ageing and must spend at least 3 years in the bottle, as opposed to 15 months for non-vintage wines. The result is a wine with greater concentration, complexity and autolytic character that is unique to champagne.
Try: Brochet-Dolet Sélection 1er Cru Brut Millésime 2014
Blanc de Noirs
French for ‘white of blacks’ this cuvée describes a white wine made from dak-skinned grapes – Pinot Noir or Meunier – by pressing them very gently and running the pale juice off the skins as early as possible. Blanc de Noirs are a particular speciality of the Aube as Pinot Noir and Meunier dominate plantings. However, many of the best examples can be found in the Montagne de Reims and Ay in the Vallée du Marne.
Try: ‘Bicheret’ Blanc de Noirs Brut Nature 2018
Blanc de Blancs
French for ‘white of whites’, this term indicates a champagne made exclusively from Chardonnay grapes. Celebrated examples come from the Côte des Blancs, a mostly eastern-facing slope that owes its name to the colour of the grape that is planted: 95% Chardonnay. Notable villages include Avize, Cramant, Le Mesnil-sur-Oger, Oger, Chouilly and Vertus.
Try: Asailly-Leclaire et Fils Cuvée Réservée Blanc de Blancs Grand Cru Brut NV
Rosé
While not necessarily a varietal style, Rosé is another important cuvée style amongst champagne and can be something of a litmus test for the quality of a winemaker/grower.
Rosé champagne can be produced in two different ways: by maceration, where destemmed black grapes are left to soak until the desire colour is achieved (typically 24 to 72 hours), or by blending, where base red and white wines are blended prior to tirage – this is the most commonly used method.
The addition of red wine, typically from Pinot Noir, contributes more than just colour; it also emphasises red-fruited flavours and breadth and texture on the palate.
