Champagne
(Blend)

Wine Style:
Light, fresh, toasty to yeasty, and dry to sweet.

Flavors:
Beside some comment on Citrus and yeast flavors, the sweetness varies from Extra Brut (at most 0.6% sugar) to Doux (more than 5% sugar). Champagne is considered one of the most food friendly wines and accompanies most fine foods.

Origin:
Champagne in France

Found:
France only. Other countries: Cava (Spain), Sparkling juice (Other countries)

Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Petit Meunier. 26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay.

It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.

Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.

The final component is Petit Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir.

Further Reading:
Wikipedia
Wine Pages