This article considers how Pinot Noir, a black grape, influences the taste of Champagne and its influence in making pink Champagne. There is also an example of using Pinot Meunier - a widely planted variety which hardly receives any mention. Some questions this article addresses, even if not explicitly, are: why aren't all Blanc de Noirs pink? Why isn't all Champagne made with black grapes (including those which have Pinot Meunier) pink?. Why isn't all pink Champagne made 'saignée' which is a complicated but normal part of the Champagne method, as opposed to blending red wines at their second fermentation. Wines may be made using both methods.
... read more of this article
References [ + ]
|1.||↑||at the time of pressing the grape skins are allowed to 'bleed' into the juice.|
|2.||↑||the latter is considered slightly easier because it can be judged more carefully especially for the production of larger quantities of Champagne.|
|3.||↑||inevitably, because the red wine which went into the blend was essentially a vintage wine|
|4.||↑||the second pressing|