The three grapes
Only three varieties of grapes may be used in champagne:
Pinot Noir
The wine makers nightmare, but the drinkers paradise. The grape is hard to cultivate, but makes fantastic wine. Pinot Noir grown
in compact bushes is extremely sensitive to rot and disease. All contact with the skin must be avoided to ensure a white champagne.
Pinot Noir is only found in Burgundy and Champagne. It is used to give backbone and structure to champagne.
Pinot Meunier
Pinot Meunier dominates the regions of Aisne and Seine-et-Marne and is used in the majority of different champagnes. It was first
introduced in the 16th century. Pinot Meunier is a very hardy grape and ripens in even very cold years. It's also less sensitive to
spring frost and gives a 10-15% higher yield than Pinot Noir. Wins made from Pinot Meunier mature quickly, but seldom age well.
Pure bland de noirs from Pinot Meunier are unusual and are rarely good for any more than 10 years.
Chardonnay
The finest white wine grape. Chardonnay is the green grape, and is in general a robust and pliant grape. It grows in various
climates and soils. The grape is very easy to cultivate and gives a high yield. The only disadvantage of the grape is its
sensitivity to frost. Chardonnay vines waste energy in producing leaves instead of using it to ripen the grapes. Hard pruning
and planting the vines extremely close together is used to combat this. Chardonnay gives wines an initial light body, high
acidity and a refuned bouquet.