One white grape variety, chardonnay, and two red varieties, pinot noir and pinot meunier, have been chosen over the centuries for their viticultural qualities adapted to the terroir in Champagne.

Every year, before fermentation, the Champagne winemakers blend the still wines (‘vins clairs’) from different grape varieties, coming from different crus, and add a proportion of reserve wines. Thanks to their knowledge of the terroir, their experience of tasting and their ability to understand the future evolution of the wines, the winemakers or ‘chefs de cave’ will blend a unique cuvée, reflecting their vision and the style of Champagne they wish to create.

In blending, each grape variety brings its particular touch. Traditionally, chardonnay brings finesse and freshness, pinot noir gives power and vinosity, while pinot meunier expresses roundness and fruitiness.

Pinot noir from the Montagne de Reims expresses different characteristics from let’s say pinot noir from the Côte des Bar and vice-versa. These multiple expressions of pinot noir reveal themselves in the aromas and structure of the wines, and are dependent on the characteristics of the year.

How would you teach your students about the nuances of expression between chardonnay, pinot noir and pinot meunier with reference to crus and years?

How would you shed light on the champenois art of blending?

What would be your educational approach?