Blanc de Blancs Champagne

In Champagne, the production of sparkling wines is based on the blending of wines from several years. As a reminder, three main grape varieties are used to make these nectars: Chardonnay, a white-skinned grape with white juice, Pinot Noir and Pinot Meunier, black-skinned grapes with white juice. Thanks to the diversity of crus, vintages and grape varieties, different styles of Champagne can be created, notably Blanc de Blancs.

Unlike a Blanc de Noirs Champagne, which is made from black grapes, Blanc de Blancs is generally made from 100% Chardonnay. During the vinification process, the winemaker uses only white grapes. It should be noted that this grape variety covers about 30% of the vineyards in Champagne. It is mainly grown in the Côte des Blancs region. Chardonnay flourishes on the terroir of this area, characterised by the outcrop of chalk veins and the presence of a layer of clay on the surface.

Chardonnay gives Blanc des Blancs Champagnes a pale yellow crystalline colour. With time, the colour tends towards gold, with green reflections.

It should be noted that the Blanc de Blancs designation may also be used even if other grape varieties are included in the blend. However, these must be white grape varieties authorised by the AOC Champagne specifications: Pinot Blanc, Petit Meslier and Arbane.

Blanc de Blancs Champagne is the pure expression of Chardonnay. This grape variety gives the nectars airy, floral notes of acacia and white flowers. Blanc de Blancs is also distinguished by its fresh fruit notes, particularly pear, white peach or apple, with a background of ripe citrus fruits (lemon, grapefruit). With age, this sparkling wine gives off quite typical notes of brioche, almond, hazelnut, toasted or buttered bread or quince paste.

On the palate, the Blanc de Blancs Champagne shines with its vivacity, freshness, finesse and elegance. This nectar also offers a nice acidity, brought by the Chardonnay which is much more acid than the Pinot. After a few years, the Blanc de Blancs gains in smoothness and roundness.

Playing the card of finesse and elegance, the Blanc de Blancs Champagne only appeared late in Champagne. According to some accounts, Charles Heidsieck was one of the first Champagne Houses to market a vintage Blanc de Blancs, in 1906, reflecting its passion for Chardonnay. This House would also have been the first to offer a non-vintage Blanc de Blancs from the 1949 harvest. Until the first half of the 20th century, the Champagne Houses were reluctant to produce 100% Chardonnay sparkling wines, mainly because of the poor reputation of the wines of the Côte des Blancs.

However, after the Second World War, Blancs de Blancs Champagnes began to be developed little by little in the major Houses. Since then, most of the great names in Champagne have included a Blanc de Blancs cuvée in their range. Moreover, some of these Houses have made this style of Champagne their speciality, proposing very high quality cuvées. This is the case, for example, of the House of Taittinger with its Cuvée Comte de Champagne, Ruinart with its Cuvée Ruinart Blanc de Blancs and the House of Krug with its exceptional Cuvée Clos du Mesnil.

With its liveliness, finesse and freshness, the Blanc de Blancs Champagne is the ideal companion for the aperitif. Indeed, this nectar does not saturate the taste buds and leaves the mouth fresh for the rest of the meal. It goes well with seafood, served as an aperitif: fish rillettes, shrimp verrine or tuna sashimi. Blanc de Blancs Champagne goes very well with fine and iodized dishes such as oysters or a seafood platter. These dishes are perfect for highlighting the freshness of the cuvée.

As a starter, Blanc de Blancs Champagne creates a perfect marriage of flavours with a sea bass or sea bream tartar with a subtle touch of ginger and fleur de sel. This type of Champagne also goes well with a fish or scallop ceviche with lime and coriander.

The Blanc de Blancs can also accompany a lobster dinner. The minerality of this sparkling wine will echo the iodine notes of the shellfish. The finesse of the bubbles will also enhance the fine yet firm flesh of the lobster. A Cuvée Blanc de Blancs also goes well with white fish such as turbot or sole. It can also be served with shellfish grilled with lemon butter or with a sauce that is fairly spicy, but not too strong, which will enhance its citrus notes.

For Champagne lovers, the House of Ruinart is a must. Chardonnay is the soul and the golden thread linking each of its wines, and is the signature of this great Champagne House. This grape variety gives them elegance, freshness and lightness.

Ruinart Blanc de Blancs is the emblem of Ruinart's taste and owes its particularity to a perfectly mastered blend. It is made from Premiers Crus from the Côte des Blancs and the Montagne de Reims, which favours its aromatic finesse. Wines from the Coteaux du Sézannais are also part of the blend, giving this cuvée its roundness. On the other hand, its freshness and lightness come from wines from the north of the Vesle valley. This exceptional sparkling wine is born from the blending of Chardonnay wines from different years, including 20 to 25% reserve wines from the two previous years. Thanks to a unique know-how and meticulous hand-picking, Ruinart Blanc de Blancs Champagne offers the same incomparable taste year after year.