Blanc de Noirs Champagne · Oyster · Seafood

White Champagne from black grapes

Blanc de noirs is made solely from Pinot Noir and Pinot Meunier; the juice is run off at once, before the skins can give up their colour. Its strongholds are the Montagne de Reims, the Vallée de la Marne with its Meunier tradition and the Côte des Bar in the south, whose Kimmeridgian soils recall Chablis. These Champagnes bring red fruit, more body and drive than blanc de blancs, and a note of bread crust.

The emphasis lies on the Côte des Bar and the Montagne de Reims; growers such as Huré Frères in Ludes work organically or biodynamically. At the table the wines go with poultry, mushrooms and mature cheese, and thanks to their body they will take a few years’ ageing in the cellar.