Blanc de Noirs are champagnes made exclusively from black grapes (Pinot Noir, Pinot Meunier or both).
Blancs de blancs are champagnes made exclusively from white grapes, chardonnay in most cases (today we sometimes find the mention « chardonnay » on the label). Their dress is generally less golden, paler than that of the whites of blacks.
White wine can be obtained from black grapes. Indeed, only the skin of grape berries contains coloring pigments. To obtain white juice, the bunches of black grapes must be pressed immediately (direct pressing), both quickly and delicately. No skin maceration, no color.
how different are they in their aromas and flavors.
• For the blanc de blancs:
a lively side, aromas of citrus fruits, white flowers, white fruits (white peach, green apple).
• For the blanc de noirs:
a powerful and round side, with aromas of yellow fruits (peach, plum) or red.
Blancs de blancs and blancs de noirs do not go well with the same dishes:
The liveliness of the blanc de blancs works wonders as an aperitif, with seafood and white meats for the more powerful. The power and the roundness of the blanc de noirs make them suitable for hot starters, white meats and poultry. However, there are quite lively whites of blacks (young wines, low dosage…).