Champagnes can differ in:
An amount of sugar is added to champagne after the 2nd fermentation, the amount of sugar that is added determines whether champagne is called brut, or else. Designations by the amount of sugar:
Brut Zero / non dosage: 0 grams of sugar added
Brut Nature: less than 3 grams of sugar per liter
Extra Brut: more than 3 grams and less than 6 grams of sugar per liter
Brut: more than 6 grams and less than 12 grams of sugar per liter
Extra-sec: more than 12 grams and less than 17 grams of sugar per liter
Sec: more than 17 grams and less than 32 grams of sugar per liter
Demi-sec: more than 32 grams and less than 50 grams of sugar per liter
Doux: more than 50 grams of sugar
The three main blends in Champagne are Blanc de Blancs, Blanc de Noirs and Rosé. Besides these three; winegrowers like to play with new blends and variations. So, we tried a 100% Meunier of which the concentration of fruit was quite intense. With the right food pairing and moment, it can work well.
With non-vintage champagne, the house style of the champagne brand is leading and the aim is to produce champagne that has a consistent taste year after year.
Vintage champagnes are made from the best grapes. Vintage champagnes ripen for many years longer than ordinary champagnes and therefore gain in aroma, taste, and complexity. No vintage champagne is the same and that’s what makes tasting it so interesting.
The above differences and many other variables such as the weather conditions, location of the vineyards, the aging process, or the age of the vines determine the taste of the champagne.