Flavour

Flavour

Champagne is synonymous with luxury and celebration. Its unique character is characterised by a multitude of aromas that develop from the grape to the bottle. The complexity of flavours in Champagne is the result of a careful interplay of climate, soil, grape varieties, vinification and ageing. Let's immerse ourselves in the world of flavours and explore the magic of champagne.

The basic flavours of champagne

Primary flavours

The primary flavours come directly from the grapes used in Champagne. Three main grape varieties are grown in the Champagne region of France: Chardonnay, Pinot Noir and Pinot Meunier. Each of these grape varieties brings its own flavours.

• ChardonnayThis white grape variety gives Champagne flavours of citrus fruits, green apples, pears and sometimes peaches. There are also often floral notes such as white flowers and occasionally a hint of minerality.
• Pinot NoirThis red grape variety brings with it stronger flavours of red fruits such as cherries, strawberries and raspberries. Spicy and sometimes earthy notes can also be perceived.
• Pinot MeunierAlso a red grape variety, but less intense than Pinot Noir. It adds flavours of riper fruits such as plums and apricots to the champagne and provides an additional dimension of fruitiness.

Secondary flavours

Secondary aromas are created during the winemaking process, particularly during fermentation and ageing. A characteristic feature of Champagne is the Champenoise method, in which the second fermentation takes place in the bottle. This method produces a variety of flavours:

• Yeast notesDuring the second fermentation, yeasts come into play, giving the champagne aromas of freshly baked bread, brioche and pastries. These flavours are often described as "biscuity" or "yeasty".
• Milky notesContact with the yeasts can also produce creamy flavours reminiscent of butter or yoghurt.

Tertiary flavours

Tertiary aromas develop during the ageing and maturation of Champagne, both on the lees (sur lie) and after disgorgement. These flavours are often complex and profound and contribute to the complexity of the champagne:

• Nutty notesChampagne can develop flavours of almonds, hazelnuts and sometimes marzipan over time. These notes can be found particularly in vintage champagnes that have matured for longer.
• Honey and spicesOlder champagnes can have flavours of honey, dried fruit and spices such as cinnamon and nutmeg.
• Ripe fruitThe fruit flavours change over time and take on riper, dried and candied characteristics. Figs, dates and dried apricots are typical examples.

The interplay of flavours

The true art of champagne lies in the interplay of different flavours that combine to form a harmonious whole. A well-made champagne shows a balance between fruitiness, freshness, complexity and depth.

Blanc de Blancs and Blanc de Noirs

The distinction between Blanc de Blancs and Blanc de Noirs is an example of the diversity of flavours in Champagne. Blanc de Blancs is made exclusively from Chardonnay and is characterised by an elegant and fresh aroma that emphasises citrus and floral aromas. Blanc de Noirs, on the other hand, is made from Pinot Noir and/or Pinot Meunier and offers a more intense fruitiness and more complex, earthy flavours.

Rosé Champagne

Rosé Champagne, which is made either by blending red and white wines or by macerating the red grapes, offers additional flavours of red berries and sometimes floral notes. This type of champagne is often lively and versatile.

Storage and maturing

The ageing of champagne plays a decisive role in the development of its flavours. Maturation on the lees (sur lie) ensures a deeper complexity and gives the champagne additional yeasty and nutty notes. The longer a champagne matures on the lees, the more intense these flavours become.

After disgorging, the champagne continues to develop tertiary flavours. It is important to store champagne at a constant, cool temperature and in the dark in order to optimally preserve the flavours and ensure even ageing.

Conclusion

Champagne is a masterpiece of winemaking that impresses with its multi-layered flavours. From the fresh primary aromas of the grapes to the yeasty secondary aromas of fermentation and the complex tertiary aromas of ageing, champagne offers a unique and fascinating taste experience. Each bottle tells a story of craftsmanship, tradition and terroir that is expressed in every sip

 

 

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