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Champagne is created not from one or ten wines, but from as many as 60 wines. They are centered on two red grapes and one white - pinot meunier, pinot noir and chardonnay. Most Champagnes have minimal amounts of Pinot Boutique, compared to the other two grapes. Every blend frequently contains only 5% to 20% of pinot meunier. There are a large number of Champagnes who even get rid of pinot meunier.

The wineries blend their chosen grapes until a range of wines are done. The spectrum of flavors and textures starts from light-bodied Champagnes to full-bodied ones. The former types are usually characterized with acidity that is fine and citrusy and flavors which are delicate and even creamy. The latter types have dense textures with hints of custard and also have toasty, vanilla flavors.

Some wine drinkers who love spiky, light and vibrant Champagnes with lots of zing will see the fuller styles a lot of. In the same manner, those that love toasty, rich and creamy Champagnes will be unsatisfied with lighter Champagnes.

Every Champagne maker blends grapes so that he will produce the same taste and style every year. Champagne houses that make full-bodied styles frequently use a larger percentage of pinot noir grapes and depend on vintners well-known for yielding fuller-bodied wines. Houses that concoct lighter styles use more of the white grapes and depend on vineyards that produce delicate wines. Nevertheless , it should be remembered that the lightness or fullness refers to the body of the wine and never, at all, implies its sweetness.