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Champagne is manufactured not in one or ten wines, but from up to 60 wines. They've been based on two red grapes plus one white - pinot meunier, pinot noir and chardonnay. Most Champagnes have minimal amounts of Pinot Boutique, compared to the other two grapes. Every blend usually contains only 5% to 20% of pinot meunier. There are quite a number of Champagnes who even eliminate pinot meunier.

The wineries blend their chosen grapes until a variety of wines are done. The spectrum of flavors and textures starts from light-bodied Champagnes to full-bodied ones. The former types are usually characterized with acidity that is fine and citrusy and flavors which can be delicate as well as creamy. The latter types have dense textures with hints of custard and have toasty, vanilla flavors.

Some wine drinkers who love spiky, light and vibrant Champagnes with lots of zing will see the fuller styles a lot of. In the same way, those that love toasty, rich and creamy Champagnes would be unsatisfied with lighter Champagnes.

Every Champagne maker blends grapes in such a way that he will produce the same taste and style each year. Champagne houses that produce full-bodied styles often use a larger percentage of pinot noir grapes and count on vintners famous for yielding fuller-bodied wines. Houses that concoct lighter styles use more of the white grapes and rely on vineyards that produce delicate wines. However , it must be remembered that the lightness or fullness refers to the body of the wine and never, in any way, implies its sweetness.