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Champagne is manufactured not from one or ten wines, but from up to 60 wines. They're predicated on two red grapes and something white - pinot meunier, pinot noir and chardonnay. Most Champagnes have minimal amounts of Pinot Boutique, compared to another two grapes. Every blend usually contains only 5% to 20% of pinot meunier. You will find quite a number of Champagnes who even do away with pinot meunier.

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

Some wine drinkers who love spiky, light and vibrant Champagnes with plenty of zing will find the fuller styles a lot of. In the same way, those who love toasty, rich and creamy Champagnes could be unsatisfied with lighter Champagnes.

Every Champagne maker blends grapes in such a way he will produce the same taste and style annually. Champagne houses which make full-bodied styles often use a larger percentage of pinot noir grapes and rely on vintners famous for yielding fuller-bodied wines. Houses that concoct lighter styles use more of the white grapes and be determined by vineyards that produce delicate wines. Nevertheless, it must be remembered that the lightness or fullness refers to your body of the wine and not, in any way, implies its sweetness.