Blanc de Noirs Champagne: What It Is and Why It Matters

A blanc de noirs Champagne is a white wine crafted exclusively from black-skinned grapes, typically Pinot Noir and/or Pinot Meunier. Those are the only two black grapes permitted within the Champagne AOC appellation. The French term "blanc de noirs" translates to "white from blacks," reflecting its unique origin. The juice of these red grapes is naturally white. The wine keeps its pale color because of the gentle pressing process. That process minimizes contact with the pigment-rich skins. This results in a wine with a color often described as white-yellow, white-grey, or silvery. Blanc de blancs relies on white grapes like Chardonnay for liveliness and citrus. This style instead offers body, structure, and red fruit notes from Pinot Noir, plus fruity roundness from Meunier, states Comité Champagne. Knowing these distinctions is key to appreciating your collection.

What defines blanc de noirs Champagne?

This Champagne is a white sparkling wine made entirely from black grapes. The designation "Blanc de Noirs" on a label indicates that the Champagne is produced solely from Pinot Noir and/or Meunier, according to Comité Champagne. The grape flesh is inherently white. Minimal skin contact during the pressing process then allows for the creation of a white wine from these dark-skinned varieties. This contrasts with most Champagnes, which are often blends of all three permitted grapes: Chardonnay, Pinot Noir, and Pinot Meunier.

Which grapes go into blanc de noirs Champagne and where are they grown?

This Champagne is made from the black-skinned grape varieties Pinot Noir and/or Pinot Meunier. Those are the only two black grapes permitted within the Champagne AOC appellation. They are the primary grapes for this style. The 2010 appellation regulations also list Arbane, Petit Meslier, Pinot Blanc, and Pinot Gris as allowed varieties for Champagne in general. Those four are sparsely cultivated.

Pinot Noir and Pinot Meunier are dark-skinned 'red wine grapes'. They grow predominantly in two specific districts within the Champagne wine region: the Montagne de Reims and the Vallée de la Marne. The Montagne de Reims sits south of Reims in northern Champagne. It is known for its north-facing chalky slopes that benefit from warm winds rising from the valleys below. The Vallée de la Marne runs west-east through Champagne, south of the Montagne de Reims. It features south-facing chalky slopes. These distinct terroirs contribute to the unique characteristics of the grapes grown there. You can explore these and other key regions in our producer atlas by region. For a deeper understanding of one of these key varieties, consult our Pinot Noir grape guide.

How is blanc de noirs Champagne produced?

This Champagne is produced using the traditional method, formerly known as méthode champenoise. After the primary fermentation, a second alcoholic fermentation takes place inside the bottle. This secondary fermentation is initiated by adding yeast, Saccharomyces cerevisiae, and rock sugar to the bottle. Each brand uses its own "secret recipe."

The appellation d'origine contrôlée rules cited require a minimum of fifteen months for the flavors to fully develop. Only then can a wine carry the Champagne label. Vintage Champagne, made from grapes of a single exceptional harvest, must mature for at least three years. During this aging period, the bottle is sealed with a crown cap. Following aging, a process called remuage, or riddling, is performed to settle the lees in the bottle's neck. The bottles are then chilled, and the neck is frozen before the cap is removed in a process called disgorgement. The internal pressure of six bar (90 psi) in the bottle expels the ice containing the lees.

Finally, a liqueur de dosage, or liqueur d'expédition, is added to adjust the wine's sweetness and maintain the liquid level. This blend typically consists of cane sugar and wine, with sugar amounts up to 750 grams per liter. Caroline Latrive, cellar master of Ayala, emphasizes that dosage is the "final touch" and "must be as subtle as possible to bring the right balance,". Benoît Gouez, cellar master of Moët & Chandon, adds that sugar in the dosage helps Champagne recover from the "oxidative shock of disgorgement" and "contributes to the wine's aging potential." The dosage also includes a small amount of SO2, which protects Champagne from oxidation, and sugar acts as a preservative.

What are the sweetness levels of Champagne?

The amount of sugar added during the dosage stage determines the sweetness of Champagne. Labels classify wines based on these sugar levels. The most common style today is Brut. Champagne was generally much sweeter in the 19th and early 20th centuries, often consumed as a dessert wine.

Comité Champagne classify Champagne wines by sugar content as follows:

Sweetness Level	Sugar Content (grams per litre)
Extra Brut	between 0 and 6 (Comité Champagne) / less than 6
Brut	less than 12
Extra Dry	between 12 and 17
Sec	between 17 and 32
Demi-Sec	between 32 and 50
Doux	more than 50 (Comité Champagne) / 50

Wines labeled Brut Zero contain no added sugar and typically have less than three grams of residual sugar per liter, making them very dry.

How should you store and serve blanc de noirs Champagne?

Proper storage and serving are crucial for enjoying this Champagne at its best. Comité Champagne advises storing bottles upright or on their sides in a cool place. Hold the temperature constant, between 10 and 15°C. High and constant humidity, between 60% and 80%, is also recommended. Comité Champagne also says to protect bottles from light, vibrations, and odors, and to ventilate the storage area well. For more general guidance on preserving your collection, consider our storage pillar.

Serve Champagne chilled, so that you fully appreciate its finesse and aromas. Comité Champagne gives 8-10°C as the ideal band, while 7-9°C (45-48°F). To achieve this, place the bottle in an ice bucket half-filled with water and ice for 20 to 30 minutes before serving. The bottom of the fridge for a few hours is the alternative, Comité Champagne suggests.

When opening, hold the cork firmly and rotate the bottle at an angle to ease the stopper out, preventing it from flying at speed. Comité Champagne also cautions against pointing the bottle at anyone. For pouring, a study by scientists from the University of Reims, "On the Losses of Dissolved CO2 during Champagne serving," found that tilting the glass at an angle and gently sliding the liquid along the side preserves the most bubbles. That is the opposite of pouring directly down to create a head of "mousse." Colder bottle temperatures also reduce gas loss.

Regarding glassware, Comité Champagne recommends a tall, bulbous glass with a narrow top, shaped like a tulip. It prefers that over flutes or coupes, which "aren’t best suited to expressing its full character!" we also note that the flute's shape is intended to reduce surface area, preserving carbonation and maximizing nucleation. If you have an unfinished bottle, seal it with a stopper cap designed for sparkling wines. Place it in a cool spot, upright or on its side. Comité Champagne clarifies that the myth of putting a spoon in the neck to keep bubbles is "not true at all!"

What is the aging potential of blanc de noirs Champagne?

When you acquire a Champagne, it has already undergone significant aging. It has spent at least 15 months in the cellars of the grower or house, making it "ready to be enjoyed," states Comité Champagne. However, you can "keep it for several more years" if stored correctly.

The dosage, the blend of sugar and wine added after disgorgement, plays a role in aging potential. Benoît Gouez, cellar master of Moët & Chandon, suggests that sugar helps Champagne recover from the "oxidative shock of disgorgement" and "contributes to the wine's aging potential,". Vintage Champagne must mature for a minimum of three years. The cork itself can offer clues about a Champagne's age post-disgorgement. The longer it has been in the bottle, the less it will return to its original cylindrical shape.

How does blanc de noirs compare to other Champagne styles?

Blanc de noirs stands out from other Champagne styles due to its grape composition and resulting flavor profile.

Feature	Blanc de Noirs	Blanc de Blancs	Rosé Champagne
Grape Varieties	Pinot Noir and/or Pinot Meunier (black grapes)	Chardonnay (white grape), or rarely Pinot Blanc	Pinot Noir and/or Pinot Meunier (black grapes), often with a small amount of still red wine blended in
Color	White-yellow, white-grey, or silvery	White	Distinctive blush
Key Flavors	Body, structure, red fruits (Pinot Noir); fruity notes, roundness, apples, pears, yellow fruits (Meunier) (Comité Champagne)	Liveliness, minerality, citrus fruits, white flowers (Chardonnay) (Comité Champagne)	Fruity aroma, earthy flavor
Production	Gentle pressing to minimize skin contact	Exclusively from white grapes	Saignée method (maceration) or d'assemblage method (blending still red wine)

Most Champagnes, including Rosé wines, are made from a blend of all three primary grapes: Pinot Noir, Pinot Meunier, and Chardonnay. Rosé Champagne dates back to the late 18th century. Storied houses like Rinault and Veuve Clicquot claim to have shipped the first bottles. The d'assemblage method for rosé blends a small amount of still red wine with a sparkling wine cuvée. It is the more common route, and it allows winemakers to achieve a consistent color year to year.

What influences the market and price of Champagne?

Several factors contribute to the price and market dynamics of Champagne. We identify the limited land in the region, the worldwide prestige Champagne has developed, and the high cost of the production process as key influences.

The Champagne industry is a significant global market. The Comité Champagne industry trade group anticipates selling 314 million bottles in 2023, representing a 3.7% decrease from the previous year. While nightclub markets remain strong, home consumption of Champagne is losing ground, according to Bloomberg News. Exports account for a substantial portion of the market. They make up 57.5% of the volume and 66% of the value, as reported by Comité Champagne. The United States is the largest external market by both volume, at 34.1 million bottles, and value, at 793.5 million EUR, according to Comité Champagne data. Understanding these market trends can inform your decisions when you buy wine at auction or consider selling fine wine from your collection.

To stay informed on the value of your blanc de noirs and other fine wines, set up price alerts on your watchlist today.